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
Scale
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.
