Sweet potato stuffed with cottage cheese, spinach and seeds

Ingredients

For 1 serving

• Sweet potatoes250 g
• Low-fat cottage cheese150 g
• Spinach100 g
• Pumpkin seeds10 g
• Paprikato taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose,

In season: September – December

Method

1. Bring a finger of water to the boil in a pan fitted with a steamer basket. Scrub the sweet potato well and prick it with a fork.
2. Steam it whole, covered, for 30 minutes, until a knife slides through to the centre without resistance.
3. Meanwhile drain the cottage cheese in a sieve. Wash the spinach, heat the extra virgin olive oil in a pan over medium heat and wilt it for 2–3 minutes with a pinch of salt, until collapsed.
4. Toast the pumpkin seeds in a dry small pan over medium heat for 2 minutes, until they puff and pop.
5. Split the sweet potato lengthways, lightly mash the flesh with a fork and salt it lightly; fill with the spinach and cottage cheese.
6. Finish with a dusting of paprika and the toasted pumpkin seeds.