Ingredients:

  • 2 large (about 1.5 lbs / 680g total) Sweet Potatoes, peeled and cubed
  • 1 Tbsp Olive Oil
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 1 lb (450g) Lean Ground Beef (85/15 recommended)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • ½ tsp Cumin
  • ¼ tsp Cayenne Pepper
  • ½ cup Beef or Vegetable Broth (120ml)
  • 1 container (16 oz / 450g) 2% or Full-Fat Cottage Cheese (drained)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • Pinch of salt and white pepper (for cottage cheese)
  • Fresh Chives, finely snipped (for garnish)
  • Extra Virgin Olive Oil (for garnish)

Instructions:

  1. Cook Potatoes: Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 30–35 minutes until fork-tender. Alternatively, microwave cubes covered with a splash of water until soft (8-10 minutes).
  2. Mash/Purée: Transfer cooked potatoes to a bowl. Mash until smooth, keeping them warm.
  3. Sauté Aromatics: In a large skillet, brown the ground beef over medium-high heat, breaking it up. Drain off significant excess fat.
  4. Build Flavour: Add the diced onion and sauté until softened (about 5 minutes). Stir in the minced garlic, smoked paprika, oregano, cumin, and cayenne. Cook for 1 minute until fragrant.
  5. Simmer: Pour in the broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce until the liquid has mostly evaporated. Season aggressively with salt and pepper.
  6. Whip Cheese: Place the drained cottage cheese, lemon juice, Dijon mustard, salt, and white pepper into a food processor or high-speed blender.
  7. Process until completely smooth, light, and creamy. Scrape down the sides as needed.
  8. Assembly: Divide the whipped cottage cheese evenly among four bowls as the base layer.
  9. Top: Spoon a generous portion of the warm sweet potato mixture over the cheese base.
  10. Finish: Crown the potato layer with the spiced ground beef mixture. Garnish with fresh chives and a final drizzle of olive oil before serving immediately.