Baked Sweet Potato with Cottage Cheese and Chives

Baked Sweet Potato with Cottage Cheese and Chives

During the middle of pregnancy, your appetite often returns, even as your stomach might feel a bit more crowded. A baked sweet potato is a wonderful choice for this phase. It provides complex carbohydrates for steady energy, while the cottage cheese offers a refreshing and satisfying topping.

Ingredients for 2 to 3 portions

• 2 to 3 medium sweet potatoes
• 200 g cottage cheese (made from pasteurized milk)
• 1 small bunch of fresh chives
• 1 tablespoon olive oil
• A pinch of salt and mild pepper

Preparation

1. Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
2. Wash the sweet potatoes thoroughly, pat them dry, and pierce them several times with a fork.
3. Place the potatoes on a baking sheet and bake them in the hot oven for about 45 to 50 minutes until soft.
4. Meanwhile, chop the chives finely and stir them into the cottage cheese.
5. Slice the soft sweet potatoes lengthwise, open them slightly, and drizzle with the olive oil.
6. Fill the hot potatoes with the chive cottage cheese and season with a pinch of salt and pepper.

Good to know

Sweet potatoes are excellent for meal prep and can easily be baked a day ahead. You can simply warm the soft potatoes in a pan or microwave the next day. The chive cottage cheese will keep covered in the fridge for up to two days.

When things feel difficult

If you are experiencing mild heartburn or a sensitive stomach, it often helps to keep portions small. You can leave out the chives if the flavor is too intense. A spoonful of plain yogurt instead of cottage cheese is an even milder alternative.

Note

If you have any questions about your diet during pregnancy, your obstetrician or midwife is always the right person to contact.