Ingredients
Scale
- 1 cup baked sweet potato, mashed
- 3/4 cup full-fat cottage cheese, blended smooth
- 3 large eggs
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans, divided
- 1 tbsp honey or maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch glass or ceramic baking dish.
- In a large bowl, whisk the eggs. Stir in the blended cottage cheese, mashed sweet potato, and honey until smooth and well combined.
- Sprinkle the almond flour, baking powder, and cinnamon over the wet mixture. Fold gently with a spatula until a thick batter forms. Fold in 1/4 cup of the chopped pecans.
- Spread the batter evenly into your prepared dish. Scatter the remaining 1/4 cup of pecans across the top.
- Bake for 30 to 35 minutes. Insert a toothpick into the center. It should come out clean when done.
- Let the bake rest for 15 minutes before slicing and serving.
Notes
- Blend the cottage cheese until completely smooth before mixing. This gives the bake a creamy, even texture throughout.
- Use freshly baked or roasted sweet potato for the best flavor. Canned sweet potato puree works as a substitute.
- Do not skip the resting time. The bake needs 15 minutes to set before you slice it.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30 to 60 seconds.
- You can swap honey for maple syrup with no change to the texture.
- For extra sweetness, add 1 to 2 tbsp of brown sugar to the batter.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg