Name: Fennel and cheese stuffed sweet potato
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 1
Ingredients: 4 small orange sweet potato, unpeeled; olive oil cooking spray; 18.20 gm olive oil; 1/2 red onion, finely chopped; 1 baby fennel bulb, trimmed, thinly sliced; 125.00 ml low-fat cottage cheese; 82.50 ml chopped fresh basil leaves; 125.00 ml fresh wholegrain breadcrumbs

Fennel and cheese stuffed sweet potato

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Prep Time:
25 minutes

Cook Time:
70 minutes

Total Time:
95 minutes

Divine pairing of sweet potato and fennel.

Ingredients:

4 small orange sweet potato, unpeeled
olive oil cooking spray
18.20 gm olive oil
1/2 red onion, finely chopped
1 baby fennel bulb, trimmed, thinly sliced
125.00 ml low-fat cottage cheese
82.50 ml chopped fresh basil leaves
125.00 ml fresh wholegrain breadcrumbs

Instructions:

Preheat your oven to 200°C and line an oven tray with baking paper. Wash the sweet potato, cut it in half lengthways, and place it cut-side up on the prepared pan. Give it a light spray of oil. Bake for 35 to 40 minutes until tender.
Heat oil in a non-stick frying pan over medium-high heat, then sauté onion and fennel until light golden, about 5 to 6 minutes. Remove from heat.
Transfer the soft sweet potato flesh to a bowl, keeping the shell intact. Gently mash the sweet potato. Stir in the onion mixture, cottage cheese, and basil. Season with salt and pepper, then mix everything together until well combined using a fork.
Fill sweet potato shells with flavorful fennel mixture, top with crunchy breadcrumbs, lightly spritz with oil, and bake for 20-25 minutes until beautifully golden. Serve and enjoy!

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