Sweet Potato Hasselback with Cottage Cheese

Cook Time 50 minutes

Servings 4


5 small sweet potatoes 

200g cottage cheese 

¼ tsp smoked paprika

zest ½ lemon 

½ clove garlic, minced 

1 tbsp extra virgin olive oil 

1 small handful of fresh grated parmesan

¼ tsp dried oregano

Salt and pepper


Preheat the oven to 180°C and line a tray with baking paper. Using a small knife, cut incisions ¾ of the way through the potato from one end to the other leaving a 2 mm interval between each slice. 

Place on tray and drizzle over oil then season with salt and oregano. Bake in the oven for 45 - 50 minutes until tender.

Fold together the cottage cheese, paprika, lemon, garlic and a pinch of salt and pepper. 

Spread the cottage cheese mixture onto a platter and arrange baked sweet potato on top. Sprinkle over parmesan, lemon zest and drizzle over extra virgin olive oil. 


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