Twice Baked Sweet Potatoes
These twice baked sweet potatoes are loaded with broccoli, cashew cream, and optional cheddar—perfect as a cozy side or satisfying main dish.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8 as a side, 4 as a main
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
4 medium sweet potatoes
4 cups small broccoli florets
1 teaspoon extra-virgin olive oil
1 small garlic clove, minced
½ teaspoon Dijon mustard
1 tablespoon fresh lemon juice
⅓ cup chopped scallions
1 cup shredded cheddar cheese (optional)
¼ cup hemp seeds
½ cup chopped parsley and/or microgreens
Sea salt and freshly ground black pepper
Sweet Potato Cashew Cream (makes extra)
½ cup water
½ cup sweet potato mash (scooped from roasted potatoes)
½ cup raw cashews, soaked 4+ hours and drained
1½ tablespoons fresh lemon juice
1 garlic clove
2 teaspoons chopped fresh rosemary
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Instructions
Roast Sweet Potatoes:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Pierce sweet potatoes several times with a fork and roast for 45 minutes, or until tender.
Scoop & Set Aside:
Slice each potato in half. Scoop out about 1 tablespoon from each half (about ½ cup total) and reserve for the cashew cream.
Make Cashew Cream:
In a high-speed blender, blend water, sweet potato mash, soaked cashews, lemon juice, garlic, rosemary, salt, and pepper until smooth. Set aside.
Steam Broccoli:
Steam broccoli florets for 5 minutes, or until just tender and bright green.
Make Broccoli Filling:
In a bowl, mix olive oil, garlic, Dijon mustard, lemon juice, and scallions. Toss with steamed broccoli. Season with salt and pepper.
Stuff Potatoes:
Fill each sweet potato half with a spoonful of cashew cream, some cheddar cheese (if using), broccoli mixture, more cheese, and extra scallions. Sprinkle with hemp seeds.
Bake Again:
Return stuffed potatoes to oven and bake for 10 minutes, or until cheese is melted and filling is heated through.
Garnish and Serve:
Top with parsley or microgreens and drizzle with extra cashew cream. If the sauce is too thick, thin with a bit of water.
Notes
The cashew cream can be made ahead and stored in the fridge for up to 3 days.
Make this fully vegan by omitting cheese or replacing with dairy-free cheese.
Great for meal prep—store leftovers in the fridge and reheat before serving.
Find it online: https://allrecipesmade.com/twice-baked-sweet-potatoes/
