MACRO-VERIFIED 18G PROTEIN

COTTAGE CHEESE SWEET POTATO BITES
(MACRO-VERIFIED)

Protein

18G

Calories

195

Prep Time

10M

Bake Time

25M

Yield

These Cottage Cheese Egg Muffins">cottage cheese sweet potato bites are a naturally gluten-free snack that combines creamy cottage cheese with mashed sweet potato for a soft, satisfying finger food. With 18g of protein per serving and no flour needed, they're perfect for meal prep or a wholesome afternoon snack. The sweet potato provides natural sweetness, fiber, and beautiful color, while the cottage cheese keeps them moist and protein-rich. Simply mix, scoop, and bake for an easy, crowd-pleasing recipe. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

16 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

195

% Daily Value*

Total Fat 5g

Total Carbohydrate 22g

Dietary Fiber 3g

11%

Total Sugars 6g

Protein 18g

36%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. If using fresh sweet potato, peel and microwave for 5-6 minutes until soft, then mash.

In a large bowl, combine cottage cheese, mashed sweet potato, eggs, parmesan, garlic powder, paprika, salt, and pepper. Stir until well combined.

Using a tablespoon or small cookie scoop, drop rounded portions onto the prepared baking sheet, spacing them about 3cm apart.

Bake for 22-25 minutes until golden on top and firm to the touch. Let cool for 5 minutes before serving.

Serve warm with a side of Greek yogurt dip or marinara sauce. Store leftovers in the fridge for up to 4 days.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount