Ingredients
Scale
- 1 cup mashed sweet potato (steamed and packed, not boiled)
- 1/2 cup cottage cheese (blended until silky smooth)
- 2 large eggs
- 1/2 cup old-fashioned rolled oats (ground into a fine flour)
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F. Line a muffin tin with silicone liners or grease it heavily with nonstick spray.
- Steam your sweet potato chunks until tender. Avoid boiling them since boiling adds excess water and makes the gems mushy. Let the mashed sweet potato sit for 5 minutes so extra steam escapes.
- In a blender, grind the rolled oats for about 10 seconds until you get a fine oat flour.
- In a large bowl, whisk together the cooled mashed sweet potato, blended cottage cheese, eggs, and cinnamon until the mixture is completely uniform. Stir in the oat flour.
- Let the batter sit in the bowl for 3 minutes. This gives the oats time to absorb moisture from the sweet potato and cottage cheese, which creates a cake-like texture.
- Scoop the thick batter evenly into 6 muffin cups.
- Bake for 22 to 25 minutes, or until the centers are set and spring back when you gently press them.
Notes
- Steam your sweet potato instead of boiling it to avoid excess moisture in the batter.
- Blend the cottage cheese fully before adding it so the texture stays smooth throughout.
- Let the batter rest for 3 minutes before scooping to get the best texture after baking.
- Use silicone muffin liners for easy removal since the batter can stick to paper liners.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 2 months.
- Reheat in the microwave for 30 to 45 seconds straight from the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 breakfast gem
- Calories: 110
- Sugar: 3g
- Sodium: 105mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg