I recently came across Abbey Sharpe’s cookbook, The Mindful Glow Cookbook, and immediately fell in love with the recipes. My first attempt was on her recipe for Peach Melba Sweet Potato Toast with Whipped Cottage Cheese. I won’t lie, the name sounded extremely intimidating (I really only understood the “toast” part) but the recipe ended up being extremely easy and so satisfying! If you don’t like sweet potatoes, stop after the broiled peaches. I honestly could eat these peaches drizzled in honey every day for the rest of my life.


  • 1 peach, sliced into 14-16 thin wedges
  • 1 tsp pure liquid honey (I used a lavender honey, highly recommend)
  • 3/4 cup 2% or 4% cottage cheese (I used 1% and everything was fine!!)
  • 1 sweet potato, cut into 4 slices lengthwise about 1/4 inch each (make sure to scrub clean first)
  • 1/2 cup fresh raspberries
  • 3 tablespoons sliced unsalted natural almonds, toasted


  • Preheat broiler too high. Lay the peach slices on a baking sheet and drizzle with 1 teaspoon of honey. Broil just until caramelized (about 5 minutes).
  • In a small food processor or blender, puree the cottage cheese. Coarsely chop four of the now caramelized peach slices and add them to the pureed cottage cheese. Blend until smooth. Add honey to your liking!
  • Place the sweet potato slices in the toaster and toast until tender and golden, about 3 to 4 rounds each, depending on toaster settings.
  • Place a generous amount of the cottage cheese mixture onto the toasted sweet potato. Top with slices of broiled peach, fresh raspberries and sliced almonds.


  • I couldn’t wait for peaches to be in season to make this recipe (I was too excited), but it’s very easy to overcook the peaches!! Keep an eye on them and take them out before or at the five minute mark, no later!
  • Our toaster is about five years old and was twenty dollars from Target.. if your circumstances are similar, it will definitely take more than 4 toaster rounds! This is totally fine, just be sure to check the texture after each round.
  • I am not a fan of cottage cheese in general, but this combination makes it heavenly.