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Baked sweet potato with Weet-bix™ and cottage cheese filling

Serves: 4
Prep: 15
Cook: 45

    Weet-Bix™ adds texture to this baked sweet potato dish.


    • 4 medium purple or orange sweet potato
    • 2 spring onions, finely sliced
    • 4 Weet-Bix™ wheat biscuits, crumbled
    • ¾ cup (170g) low-fat cottage cheese
    • 2 tbs finely chopped parsley, mint, chives or basil
    • 2 tsp curry powder
    • ½ lemon, juice of
    • ½ cup low-fat cheese, like Edam or Colby
    • To serve, snipped chives or parsley, lemon wedges


    1. Preheat oven to 180°C. Place the sweet potato on a lined baking tray. Use a skewer or fork to pierce holes in the skin. Bake in the oven for 45 minutes. Rest the cooked sweet potato until cool enough to handle.
    2. Cut off the tops of each one, scoop out the flesh and place this flesh in a large bowl. Set aside the skins.
    3. Mash the flesh with a fork and stir in the spring onions, Weet-Bix™ wheat biscuits, cottage cheese, parsley, curry powder and season to taste with salt, freshly ground black pepper and lemon juice. Still well to combine.
    4. Spoon the mashed mix back into each of the sweet potato. Place on a baking tray and sprinkle over a little grated cheese. Turn the oven grill to high and grill the sweet potato until the cheese has melted.
    5. Serve baked sweet potato while hot or cold sprinkled with snipped chives or parsley and with a salad or fresh steamed vegetables.

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