Twice Baked Sweet Potatoes

Why You’ll Love This Recipe

I love how these sweet potatoes feel both indulgent and nourishing. The cashew cream adds a rich, velvety texture without any dairy, while the broccoli brings in a bright, fresh bite. Every layer is seasoned with herbs, garlic, lemon, and just the right amount of sharpness from the Dijon mustard and scallions. They’re easy to customize—cheese or no cheese, hearty enough for dinner or light enough as a side—and they make beautiful leftovers, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Components:

• Sweet potatoes

• Broccoli florets

• Extra-virgin olive oil

• Garlic

• Dijon mustard

• Fresh lemon juice

• Chopped scallions

• Cheddar cheese (optional)

• Hemp seeds

• Chopped parsley and/or microgreens

• Sea salt and black pepper

Sweet Potato Cashew Cream:

• Water

• Reserved sweet potato mash

• Raw cashews (soaked and drained)

• Fresh lemon juice

• Garlic

• Fresh rosemary

• Sea salt and black pepper

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment. I pierce each sweet potato a few times with a fork and roast them for about 45 minutes, or until they’re tender.

2. After roasting, I slice each potato in half lengthwise and carefully scoop out about 1 tablespoon of mash from each half, collecting ½ cup total to use for the cashew cream.

3. To make the cashew cream, I blend the sweet potato mash, water, soaked cashews, lemon juice, garlic, rosemary, salt, and pepper until completely smooth. If it’s too thick, I add a bit more water.

4. I steam the broccoli florets for about 5 minutes, until they’re just tender but still bright green.

5. In a bowl, I stir together the olive oil, garlic, Dijon mustard, lemon juice, and scallions. Then I toss the broccoli in this mixture with a pinch of salt and pepper.

6. I fill each sweet potato half with a scoop of cashew cream, a bit of cheddar cheese if I’m using it, and the broccoli mixture. I top with more cheese and a sprinkle of scallions and hemp seeds.

7. I return the potatoes to the oven and bake for another 10 minutes, or until the cheese is melted and everything is warmed through.

8. Before serving, I garnish with fresh parsley or microgreens and serve the remaining cashew sauce on the side for drizzling.

Servings and Timing

This recipe serves 8 as a side dish or 4 as a main. It takes about 1 hour and 5 minutes total—10 minutes to prep, 45 minutes for the first bake, and 10 minutes for the second bake.

Variations

• I’ve swapped broccoli for spinach, kale, or sautéed mushrooms when I want to switch things up.

• For extra protein, I mix cooked quinoa or lentils into the broccoli mixture before stuffing.

• To keep it fully dairy-free, I leave out the cheese or use a plant-based alternative.

• I sometimes add chopped walnuts or sunflower seeds on top for extra crunch.

• A little smoked paprika or chipotle powder gives the cashew cream a nice smoky kick.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F until warmed through or microwave individual portions for 1–2 minutes. The cashew cream stays creamy and flavorful, and the potatoes reheat beautifully.

FAQs

Can I make these sweet potatoes ahead of time?

Yes, I often roast the potatoes and prep the filling in advance. When ready to serve, I simply assemble and do the final 10-minute bake.

What if I don’t have cashews?

I’ve made the cream with sunflower seeds or silken tofu as a substitute, and both work well for a nut-free option.

Are these filling enough for a main dish?

Absolutely. With the fiber from sweet potatoes, protein from cashews and hemp seeds, and hearty broccoli, these are very satisfying as a vegetarian main course.

Can I freeze twice baked sweet potatoes?

I prefer to eat them fresh or refrigerated, but they can be frozen after baking. I wrap them tightly and freeze for up to 1 month. I reheat in the oven until heated through.

Do I need a high-speed blender for the cashew cream?

It helps. A high-speed blender makes the sauce smooth and creamy, but if I only have a regular blender, I soak the cashews overnight or boil them for 10 minutes before blending.

Conclusion

These Twice Baked Sweet Potatoes are the kind of dish that feels special yet easy enough for any night of the week. Creamy, savory, and packed with flavor and texture, they’re a wholesome way to make sweet potatoes shine. Whether I’m serving them for a dinner party or meal-prepping for the week, they’re always a favorite on my table.

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