- 1 medium cooked sweet potato
- 1 cup of plain MUUNA Cottage Cheese
- 1/8 tsp of cinnamon
- 1/8 tsp of coconut sugar
- 1 pitted sliced date
- 1/2 tsp or a very light drizzle of GOOD Grade A Maple Syrup
Heat oven to 400° F.
Pierce your sweet potato several times with a fork. Wrap up the sweet potato in foil and place on a medium baking sheet. Bake until tender, about 40-50 minutes.
Now that your sweet potato is baking now you can start on the protein part. Use a small glass bowl to scoop out your MUUNA plain cottage cheese into the bowl. Add the cinnamon, coconut sugar to the cottage cheese and give it a quick stir with a rubber spatula. Set aside till your sweet potato is ready.
Once your potato is ready, remove it from the oven with oven safe hot gloves. Open up the foil wrap and let the steam escape before slicing. Once the sweet potato has slightly cooled down with a knife gently slice open your sweet potato down the middle and slightly separate the halves.
Add a big scoop of your cottage cheese mixture directly on top of your open faced sweet potato. Sprinkle some of your "Date-Sprinkles" onto top of your cottage cheese mixture, and finish this dish over with a couple droplets of pure Grade A Maple Syrup.
NJAPP PRO-TIP: A Brown-Bag Worthy Lunch, Dinner or even Breakfast! This 19 grams of protein packed anytime meal can easily be enjoyed for Breakfast, Lunch or Dinner. Trust me if your are brown-bagging it to work this week. This Protein Packed Potato will not disappoint!