Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40–45 minutes

Ingredients

Main Ingredients

• 1 cup (250 g) baked sweet potato, mashed
• ¾ cup (170 g) full-fat cottage cheese, blended until smooth
• 3 large eggs
• ½ cup (45 g) rolled oats
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking powder
• ¼ teaspoon salt

Topping

• ½ cup (55 g) chopped pecans
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• 1 tablespoon melted butter

Instructions

Step 1: Prepare the Oven

• Preheat oven to 350°F (175°C).
• Grease an 8-inch (20 cm) square baking dish.

Step 2: Blend the Cottage Cheese

Blend the cottage cheese until smooth for a creamy texture.

Step 3: Make the Batter

In a large bowl, whisk together:

• Mashed sweet potato
• Blended cottage cheese
• Eggs
• Maple syrup or honey
• Vanilla

Step 4: Add Dry Ingredients

Stir in:

• Oats
• Baking powder
• Cinnamon
• Nutmeg
• Salt

Mix until well combined.

Step 5: Prepare the Topping

Mix together:

• Chopped pecans
• Brown sugar
• Cinnamon
• Melted butter

Step 6: Assemble

• Pour the batter into the prepared baking dish.
• Sprinkle the pecan topping evenly over the surface.

Step 7: Bake

Bake for 40–45 minutes, or until:

• The center is set.
• The top is golden brown.
• A knife inserted in the center comes out clean.

Step 8: Cool

Allow the bake to cool for 10 minutes before slicing and serving.

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Nutrition Information (Approximate, per serving; 8 servings)

• Calories: 220 kcal
• Protein: 10 g
• Fat: 12 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 220 mg

Nutrition values are estimates and will vary depending on the brands and exact ingredients used.

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Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Up to 2 months. Wrap individual portions well.
• Reheat: Microwave for 30–60 seconds or warm in a 325°F (160°C) oven for 10–15 minutes.

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Variations

• Add ½ cup raisins or dried cranberries for sweetness.
• Stir in ½ teaspoon pumpkin pie spice for extra warmth.
• Replace pecans with walnuts or omit the nuts for a nut-free version.
• Add ½ cup chopped apples or pears for more fruit.
• Sprinkle with unsweetened coconut before baking for added texture.

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Tips

• Bake the sweet potato until very soft for the smoothest texture.
• Blend the cottage cheese well if you prefer a creamy consistency.
• Do not overbake, as this can make the bake dry.
• Let it rest before cutting so it slices neatly.

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Frequently Asked Questions (Q&A)

Q: Can I use canned sweet potato?
Yes. Plain canned sweet potato or sweet potato purée works well. Avoid sweetened pie filling.

Q: Can I substitute pumpkin?
Yes. An equal amount of pumpkin purée can replace the sweet potato, though the flavor will be different.

Q: Can I use ricotta instead of cottage cheese?
Yes. Ricotta makes an excellent substitute and gives a similarly creamy texture.

Q: Can I make this gluten-free?
Yes. Use certified gluten-free rolled oats and check that your baking powder is gluten-free.

Q: Can I make it dairy-free?
Yes. Use a dairy-free cottage cheese alternative or a thick dairy-free yogurt. The texture may be slightly different.

Q: Can I prepare it the night before?
Yes. Assemble the batter, cover, refrigerate overnight, and bake the next morning. You may need to add 5–10 minutes to the baking time.

Q: Can I make muffins instead of a bake?
Yes. Divide the batter among 12 greased or lined muffin cups and bake at 350°F (175°C) for 20–25 minutes.

Q: Is this recipe suitable for meal prep?
Yes. It stores and reheats well, making it a convenient breakfast or snack for several days.

Nut Information

Contains: Pecans (tree nuts) and eggs. It also contains dairy from the cottage cheese.