Ingredients
Scale
- 3 large sweet potatoes (about 2 lbs), peeled and cubed
- 1 cup low-fat or 2% cottage cheese
- 2 large eggs
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- For the topping: 1/2 cup chopped pecans and a sprinkle of cinnamon
Instructions
- Start by cooking your sweet potatoes until they are fork-tender. You can do this by boiling the cubes in a large pot of water for about 12-15 minutes, or by roasting whole sweet potatoes in the oven at 400°F for 45 minutes and then scooping out the flesh. Once cooked, drain the water well and let the potatoes cool slightly so they don’t scramble the eggs in the next step.
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish. In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, ginger, and salt. Blend on high until the mixture is completely smooth and creamy. This step is crucial because it removes the “curd” texture of the cottage cheese, making it indistinguishable from a rich custard base.
- In a large mixing bowl, mash the cooked sweet potatoes until smooth. Pour the blended cottage cheese mixture into the bowl and stir until everything is perfectly incorporated. Transfer the mixture into your prepared baking dish and smooth the top with a spatula. Sprinkle the chopped pecans evenly over the surface. Bake for 30-35 minutes until the center is set and the pecans are fragrant and toasted. Let it rest for 5 minutes before serving.
- Cook Time: 60 minutes