A delightful twist on stuffed sweet potatoes, combining creamy cheeses and a hint of spice for a comforting and nutritious dish.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the sweet potatoes.
Wash the sweet potatoes thoroughly and prick them with a fork.
Pricking the potatoes allows steam to escape during cooking.
Bake the sweet potatoes directly on the oven rack for about 45 minutes, or until tender.
You can test doneness by inserting a knife into the potato; it should slide in easily.
Once baked, let the sweet potatoes cool slightly, then cut them in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins.
Be careful not to tear the skins as they will be used as shells for the filling.
Mash the sweet potato flesh with cottage cheese, cheddar cheese, paprika, salt, and pepper until smooth.
Mix thoroughly to ensure the flavors are evenly distributed.
Spoon the mixture back into the sweet potato skins and place them on a microwave-safe plate.
Pack the filling tightly to prevent it from spilling out.
Microwave the stuffed sweet potatoes on high for 2-3 minutes, or until heated through.
Alternatively, you can bake them in the oven at 350°F (175°C) for 10-15 minutes.
Garnish with chopped green onions and serve warm.
For added flavor, sprinkle a pinch of smoked paprika on top before serving.
