Description
These twice-baked sweet potatoes are perfect as a hearty side dish or a comforting main course. Featuring a creamy cashew filling and topped with broccoli and cheese, they are a flavorful and nutritious option for any meal.
Ingredients
Scale
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
- 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. - 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. - Prepare the Broccoli:
Steam the broccoli florets for about 5 minutes, or until just tender but still bright green. - 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. - 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. - 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 the desired consistency.)
Notes
- This dish can be made vegan by omitting the cheese or using a plant-based alternative.
- Feel free to substitute other vegetables in the filling based on your preference.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg