If you’re searching for a comforting yet vibrant dish that’s bursting with flavor and nutrition, the Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe is your new best friend in the kitchen. This recipe takes humble sweet potatoes and transforms them into a creamy, zesty masterpiece filled with tender broccoli, bright lemon notes, and fresh herbs. Perfectly crisp on the outside and beautifully smooth inside, these twice-baked sweet potatoes are simple to make, endlessly satisfying, and a surefire way to brighten up any meal.
Ingredients You’ll Need
Everything you need for this Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe is straightforward, fresh, and thoughtfully selected. Each ingredient plays a vital role, from the creamy cashew base to the zingy lemon and hearty broccoli, combining to create a dish that’s as nutritious as it is delicious.
- Sweet potatoes: The star of the show, providing natural sweetness and a creamy texture after baking.
- Broccoli florets: Adds a pop of green color and a satisfying crunch that pairs beautifully with the smooth potatoes.
- Extra-virgin olive oil: Used sparingly to bring out the richness in the broccoli and elevate flavor with a silky finish.
- Garlic cloves: Minced for that perfect aromatic punch that wakes up the dish.
- Dijon mustard: A little sharpness here balances the sweet and savory flavors effortlessly.
- Lemon juice: Freshly squeezed to add brightness and a lively citrus twist throughout the recipe.
- Scallions: Chopped to contribute a mild onion flavor and some freshness.
- Cheddar cheese (optional): For those who love a little melty, savory richness on top.
- Hemp seeds: A nutty touch that boosts texture and nutrition without overpowering the dish.
- Parsley and/or microgreens: Fresh herbs to add earthiness and a clean finish to the presentation.
- Sea salt and freshly ground black pepper: Essential seasonings to bring all the flavors together perfectly.
- Water: Used to adjust consistency for the cashew cream blend.
- Raw cashews (soaked 4+ hours): Forms the creamy, dairy-free sauce that makes this dish feel indulgent.
- Fresh rosemary: Chopped finely to infuse aromatic depth throughout the potatoes.
How to Make Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe
Step 1: Bake the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork so steam can escape. Place them directly on the oven rack and bake for about 45 minutes, or until they are soft and cooked through when pierced with a knife. The baking process brings out their natural sweetness and softens the flesh for a perfect mash.
Step 2: Prepare the Broccoli and Herb Mix
While the sweet potatoes bake, toss the broccoli florets with the olive oil, minced garlic, sea salt, and pepper. Spread them on a baking sheet and roast in the oven for 15 minutes, or until tender and slightly caramelized. After roasting, mix the broccoli with scallions, lemon juice, and chopped rosemary. This mixture will add fresh, zesty, and aromatic notes to your filling.
Step 3: Make the Creamy Cashew Sauce
In a blender, combine the soaked cashews, ½ cup of the sweet potato flesh scooped out from the baked potatoes, water, a garlic clove, Dijon mustard, lemon juice, sea salt, and freshly ground black pepper. Blend until completely smooth and creamy. This cashew cream is key to bringing a luscious texture and mild tang that enhances the flavors without dairy.
Step 4: Assemble the Filling
Scoop out the insides of the baked sweet potatoes, reserving the skins. In a bowl, combine the sweet potato flesh with the cashew cream, roasted broccoli herb mix, and hemp seeds. If you love cheese, fold in the cheddar now for a melty surprise. Adjust seasoning with salt and pepper to taste.
Step 5: Bake the Stuffed Sweet Potatoes
Spoon the filling back into the reserved sweet potato skins, mounding it on top. Place the stuffed potatoes on a baking tray and bake at 375°F (190°C) for an additional 15-20 minutes, or until heated through and slightly golden on top. This final bake seals in all those fresh, vibrant flavors and gives the dish a beautiful finish.
How to Serve Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe
Garnishes
For a finishing touch, sprinkle extra fresh parsley or microgreens right before serving to add a burst of vibrant color and freshness. A light drizzle of lemon juice on top enhances the bright, citrus notes that really wake the dish up. Toasted hemp seeds or a subtle dusting of smoked paprika can add an unexpected, delightful contrast as well.
Side Dishes
This Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe pairs beautifully with a crisp mixed green salad dressed in a simple vinaigrette. Roasted or grilled chicken complements the creamy richness perfectly, or you can keep it plant-based with a side of quinoa or black beans for added protein and texture. The possibilities are as varied as your favorite dinner companions!
Creative Ways to Present
Try serving these potatoes halved and arranged on an oversized rustic plate with scattered microgreens and lemon wedges alongside for a casual yet elegant look. Or turn them into smaller appetizer bites by cutting into rounds and topping each with a dollop of cashew cream and a broccoli floret for your next get-together. The hearty colors and layers of texture make this dish a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can be even more delicious the next day!
Freezing
You can freeze the stuffed sweet potatoes before the second bake. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before heating. This makes for a lifesaver meal prep option when time is short.
Reheating
Reheat your twice baked sweet potatoes gently in a preheated oven at 350°F (175°C) for about 15-20 minutes. Cover loosely with foil to prevent drying, removing the foil toward the end for a slightly crisp top. Microwave is an option but doesn’t maintain the same texture and flavor.
FAQs
Can I make this recipe vegan?
Absolutely! Simply omit the cheddar cheese or substitute it with your favorite vegan cheese. The creamy cashew sauce already provides plenty of richness, so you won’t miss the dairy at all.
Do I have to soak the cashews overnight?
For the creamiest texture, soaking cashews for at least 4 hours or overnight is best. However, if you’re short on time, soaking them in hot water for 1 hour will work as a quicker alternative.
What can I substitute for broccoli if someone doesn’t like it?
Cauliflower florets or Brussels sprouts are excellent substitutes that roast beautifully and hold up well in this recipe, keeping the hearty vegetable element alive.
Is this recipe gluten-free?
Yes! All ingredients used in this Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe are naturally gluten-free, making it safe and delicious for gluten-sensitive eaters.
Can I prepare parts of this recipe ahead of time?
You can bake the sweet potatoes and prepare the broccoli mixture and cashew cream a day in advance. Store them separately in the fridge, then assemble and bake the stuffed potatoes just before serving for the freshest taste.
Final Thoughts
I can’t recommend this Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe enough for anyone looking to add a touch of cozy elegance to their dinner rotation. It’s got that magical mix of creamy, tangy, and fresh notes that keep you coming back for more. Whether you’re cooking for family, friends, or just yourself, this dish feels like a warm hug on a plate. Give it a try and watch it become one of those favorites you lovingly prepare again and again.
Print
Twice Baked Sweet Potatoes with Broccoli, Lemon, and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Twice Baked Sweet Potatoes features perfectly roasted sweet potatoes filled with a flavorful mixture of mashed sweet potato, broccoli, garlic, lemon, and herbs, topped with cheddar cheese and hemp seeds for added texture and nutrition. The dish is both comforting and nutritious, making it an excellent side or light main course that combines creamy, savory, and fresh flavors.
Ingredients
Sweet Potatoes and Broccoli
- 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
- â…“ cup chopped scallions
- 1 cup cheddar cheese (optional)
- ¼ cup hemp seeds
- ½ cup chopped parsley and/or microgreens
- Sea salt and freshly ground black pepper to taste
- ½ cup water
Sweet Potato Mash Filling
- ½ cup sweet potato mash (from the baked sweet potatoes)
- ½ cup raw cashews, soaked 4+ hours & 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 the Sweet Potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork several times and place them on a baking sheet. Roast for about 45 minutes until tender when pierced with a fork. Remove from the oven and let cool slightly.
- Prepare the Broccoli: While sweet potatoes are roasting, steam or blanch the broccoli florets until just tender but still bright green. Drain and set aside.
- Make the Sweet Potato Mash: Cut the cooled sweet potatoes in half lengthwise and carefully scoop out the flesh into a bowl, reserving the skins for later. Set aside ½ cup of the sweet potato flesh for the mash.
- Blend the Cashew Cream: In a blender, combine the soaked and drained cashews, 1½ tablespoons fresh lemon juice, 1 garlic clove, chopped rosemary, sea salt, and black pepper. Blend until smooth and creamy, adding a small amount of water if needed to reach a silky texture.
- Mix Filling Ingredients: In a large bowl, combine the reserved ½ cup sweet potato mash, steamed broccoli, minced garlic, Dijon mustard, 1 tablespoon lemon juice, chopped scallions, olive oil, and the cashew cream. Season with sea salt and freshly ground black pepper to taste. Mix until well combined.
- Fill the Potato Skins: Spoon the mixture back into the sweet potato skins, distributing evenly between the four halves.
- Add Toppings: Sprinkle the tops with cheddar cheese if using, hemp seeds, and chopped parsley and/or microgreens for freshness and texture.
- Bake Again: Return the filled sweet potatoes to the oven and bake for an additional 15 minutes at 375°F (190°C) until the cheese melts and the tops are golden brown.
- Serve: Remove from oven and let cool for a few minutes before serving. These twice baked sweet potatoes make a satisfying and nutritious meal or side dish.
Notes
- Soak the raw cashews for at least 4 hours or overnight to ensure a smooth and creamy texture in the cashew cream.
- The cheddar cheese is optional; omit for a vegan-friendly version or substitute with vegan cheese.
- Adjust seasoning with salt and pepper according to your taste preference.
- You can customize the toppings with other herbs or seeds based on availability.
