Preheat oven to 180°. Line a muffin tray with paper liners

Peel the sweet potato and grate it with a rösti grater.

Add the chopped onions, eggs, cottage cheese, yeast and flour to the sweet potatoes, along with the Parmesan cheese. Mix well to obtain a homogeneous preparation.

Pour the batter into the muffin cups, sprinkle with sunflower and poppy seeds, and add a little parmesan cheese on top if you like.

Bake in the oven at half-height for 45 to 50 minutes.