Twice Baked Sweet Potatoes

Introduction

When I first tried twice-baked sweet potatoes, I was blown away by how comforting and delicious they could be. This recipe has quickly become a favorite in my household, merging nutrition with indulgence in the most delightful way. The creamy cashew filling adds a richness that pairs beautifully with the natural sweetness of the potatoes, while the fresh broccoli and cheese on top provide a vibrant, colorful finish. My family loved them so much that we now have these sweet potatoes on our weekly meal rotation. They make for a hearty side dish or a filling main course, perfect for any night of the week.

Ingredients

For the Sweet Potatoes:

• 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 cheddar cheese (optional)
• ¼ cup hemp seeds
• ½ cup chopped parsley and/or microgreens
• Sea salt and freshly ground black pepper

For the Sweet Potato Cashew Cream:

• ½ cup water
• 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

1. Roast the Sweet Potatoes:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Pierce the sweet potatoes several times with a fork and place them on the baking sheet.
• Roast for 45 minutes, or until tender. Slice in half lengthwise and scoop out a tablespoon of mash from each half to make room for the filling. Reserve ½ cup of mash for the cashew cream.

2. Make the Sweet Potato Cashew Cream:

• In a high-speed blender, combine the water, reserved sweet potato mash, cashews, lemon juice, garlic, rosemary, sea salt, and black pepper.
• Blend until smooth and creamy. Set aside.

3. Prepare the Broccoli:

• Steam the broccoli florets for about 5 minutes, or until just tender but still bright green.

4. Prepare the Filling:

• In a medium bowl, mix the olive oil, minced garlic, Dijon mustard, lemon juice, and chopped scallions.
• Add the steamed broccoli and season with salt and pepper. Toss to coat.

5. Assemble the Twice-Baked Sweet Potatoes:

• Fill each sweet potato half with a scoop of cashew cream.
• Top with some of the broccoli mixture and sprinkle with cheddar cheese (if using).
• Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve:

• Garnish with hemp seeds and chopped parsley and/or microgreens.
• Serve with the remaining cashew sauce for drizzling. (If the sauce is too thick, stir in a little water to reach desired consistency.)

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 350 kcal

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes

How to Serve

• Serve warm as a hearty side dish or main course.
• Garnish with hemp seeds for added texture and nutrition.
• Drizzle additional cashew sauce on top for extra creaminess.
• Pair with a fresh salad for a complete meal.
• Enjoy leftovers the next day for a quick and nutritious lunch.

Additional Tips

1. Soaking Cashews: Soak cashews for at least 4 hours for a creamier texture. If you forget, you can soak them in hot water for 1 hour instead.
2. Broccoli Alternatives: Feel free to substitute broccoli with other veggies like spinach, kale, or even roasted bell peppers.
3. Vegan Option: Omit the cheese or use a plant-based cheese alternative for a fully vegan dish.
4. Spice It Up: Add a pinch of cayenne pepper or chili flakes to the cashew cream for a kick of heat.
5. Make Ahead: You can prepare the sweet potatoes and cashew cream ahead of time. Assemble and bake them just before serving.

Recipe Variations

• Mediterranean Twist: Add sun-dried tomatoes and olives to the filling for a Mediterranean flavor.
• Mexican Style: Incorporate black beans and corn into the broccoli mixture, and top with salsa instead of cheese.
• Herb Variations: Experiment with different herbs like thyme or basil in the cashew cream for unique flavor profiles.
• Nutty Delight: Add chopped walnuts or almonds to the broccoli filling for extra crunch.
• Savory Pumpkin: Substitute some of the sweet potato mash with pumpkin puree for a seasonal twist.

Serving Suggestions

• Serve alongside a protein of your choice, such as grilled chicken or tofu, to make a balanced meal.
• Pair with a light vinaigrette salad to complement the richness of the sweet potatoes.
• Enjoy with a warm bowl of soup for a comforting dinner.
• Offer as a festive side dish during holiday gatherings or family meals.
• Serve at potlucks or gatherings for a dish that’s sure to impress!

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: These twice-baked sweet potatoes can be frozen before the final bake. Wrap each half tightly in plastic wrap and then in foil. They will last for up to 3 months.
• Reheating: Thaw in the refrigerator overnight, then reheat in the oven at 350°F for about 20 minutes or until heated through.

FAQ Section

1. Can I use regular potatoes instead of sweet potatoes?
   Yes, regular potatoes can be used, but the flavor and texture will differ.
2. How can I make this dish spicier?
   Add chili flakes or jalapeños to the broccoli mixture for extra heat.
3. What can I substitute for cashews?
   You can use silken tofu or sunflower seeds for a nut-free alternative.
4. Is this dish gluten-free?
   Yes, this recipe is naturally gluten-free!
5. Can I prepare this ahead of time?
   Yes, you can roast the sweet potatoes and prepare the filling in advance.
6. How do I store leftovers?
   Store them in an airtight container in the fridge for up to 3 days.
7. Can I make this dish vegan?
   Absolutely! Just omit the cheese or use a dairy-free alternative.
8. What can I use instead of broccoli?
   Feel free to use any vegetables you like, such as spinach or kale.
9. Can I use canned sweet potatoes?
   Fresh sweet potatoes are recommended for texture and flavor, but canned can work in a pinch.
10. How can I make the cashew cream creamier?
    Blend it longer or add a little more water until you reach your desired consistency.

Conclusion

Twice-baked sweet potatoes are not just a side dish; they’re a celebration of flavors and nutrition. With their creamy cashew filling, vibrant broccoli topping, and optional cheese, they offer a delightful experience that can easily satisfy as a main course. Whether you’re cooking for a family dinner, a festive gathering, or just for yourself, this recipe is sure to impress. Easy to customize and packed with wholesome ingredients, these sweet potatoes are a wonderful addition to your recipe repertoire. Enjoy them warm, savor every bite, and embrace the comforting goodness they bring!

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