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Sweet potato baked with cottage cheese and beet

Sweet potato baked with cottage cheese and beet

Preparation time:
50 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

816
Calories
105 g
Carbohydrates
26 g
Protein
26 g
Fat

Ingredients:

Olive oilOlive oil 2 Tablespoon
Beet, red beet (fresh)Beet, red beet (fresh) 300 g
Sweet potatoes (fresh)Sweet potatoes (fresh)1 (310 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Mint (green, fresh)Mint (green, fresh) 1 Tablespoon
Pine nutsPine nuts 2 Tablespoon
Sesame, sesame seeds (dried)Sesame, sesame seeds (dried) 2 Tablespoon
Cottage cheese, granular cream cheeseCottage cheese, granular cream cheese 100 g

Preparation:

Step 1:
Preheat oven to 180° (convection oven 160°; gas mark 2-3). Wash and dry sweet potato and beet thoroughly with a brush. Place in a baking dish and drizzle with a teaspoon of oil. Place casserole dish in oven and cook for 40 - 45 min, sweet potato and beet should be easy to pierce with a fork. If they get too brown, cover with baking paper.
Step 2:
In the meantime, toast the pine nuts in a frying pan over medium heat without oil until golden brown. Leave to cool, chop finely and mix with the sesame seeds.
Step 3:
Mint wash, dab dry, remove stems and cut into small pieces. Mix cottage cheese with a teaspoon of olive oil and the mint, season with salt and pepper.
Step 4:
Remove the baking dish from the oven. Arrange the beet and sweet potato on a plate, cut each lengthwise, fill with the cream cheese and sprinkle with the sesame-pine nut mixture. Bon appétit!

Macronutrient distribution:

The recipe Sweet potato baked with cottage cheese and beet is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Fork
Fork
Kitchen knife
Kitchen knife
Oven
Oven
Stove
Stove
Teaspoon
Teaspoon
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