These twice baked sweet potatoes are delicious on their own, but dollops of sweet & savory rosemary cashew cream make them totally irresistible.
Back in college when I first started incorporating more vegetables in to my life, my go-to vegetable was broccoli. I’d throw it on everything – broccoli on pizza, broccoli in pasta, broccoli in stir fry. Then one day the world went crazy for kale, and broccoli got left behind. It’s so humble and hearty, yet folks always seem to forget about it. It’s not winning awards for the trendiest vegetable, but who knows? Maybe 2017 will be its year in the spotlight? I’m kicking it off with these delicious Broccoli-Stuffed Twice Baked Sweet Potatoes.
I love this twice baked sweet potato recipe because it’s at least twice as healthy as any version I’ve eaten before. Instead of using a regular baked potato, I opt for the nutrient-dense sweet potato and fill it with broccoli! I make a creamy cashew sauce by blending some of the baked sweet potato mash with cashews and rosemary. Before I bake it all again, I lightly steam the broccoli and toss it with lemon, Dijon mustard, and scallions. And more of that creamy sweet potato sauce goes on top.
How to Make Twice Baked Sweet Potatoes
If you’ve never made twice baked sweet potatoes before, they’re not tricky, but they do take some time to prepare. They’re “twice-baked” because the first step is always baking the sweet potatoes. Then, you slice them open, scoop out some of the flesh, stuff them with fillings, and bake them again! In this recipe, this process goes something like this:
- Bake the sweet potatoes until tender, about 45 minutes.
- Slice them in half, and scoop out a tablespoon of the flesh from each half to make room for the filling.
- Blend the scooped flesh with cashews, rosemary, lemon, garlic, and water to make the luscious cashew cream.
- Toss together your broccoli filling! It’s a tasty mix of steamed broccoli, scallions, lemon, and Dijon mustard.
- You’re ready for your second bake! Layer each sweet potato half with the cashew sauce, broccoli filling, and grated cheddar cheese. (I also added some hemp seeds to mine for crunch.)
- Bake until the cheese is melted, and serve with extra sauce on the side!
This is one of those recipes where the cheese is optional or not optional, depending on your preference. The creamy sweet potato/rosemary cashew filling is so delicious that the cheese isn’t necessary for flavor. But if you ask my husband Jack if he wants cheese on anything, his answer will always be “yes, please more cheese!”
What to Serve with Twice Baked Sweet Potatoes
We also love them as a main course on regular fall and winter nights. They’re excellent paired with a hearty salad. Try serving them with any of these recipes:
- Rainbow Kale Salad with Carrot-Ginger Dressing
- Farmhouse Farro Salad
- Roasted Beet Salad
- Shredded Brussels Sprout Salad with Cranberries
- A Spiced-Up Fall Squash Salad
If you love these twice baked sweet potatoes…
Twice Baked Sweet Potatoes with 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
- 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
- ½ cup water
- ½ cup sweet potato mash
- 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
- 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 and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total. (Use this for the Sweet Potato Cashew Cream.)
- Make the Sweet Potato Cashew Cream: In a high-speed blender, combine the water, sweet potato mash, cashews, lemon juice, garlic, rosemary, and salt and pepper and blend until smooth. Set aside.
- Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.
- In a medium bowl, combine the olive oil, minced garlic, Dijon mustard, lemon juice and scallions and stir. Add the steamed broccoli and a few pinches of salt and pepper, and toss to coat.
- Fill each potato half with a scoop of the cashew cream, some of the cheddar cheese (if using), the broccoli mixture, more cheese, scallions and sprinkle with the hemp seeds. Bake for 10 more minutes or until the cheese is melted. Garnish with the parsley and/or microgreens and serve with the remaining cashew sauce for drizzling. (tip: if your cashew sauce is too thick to drizzle, stir in a little bit of water until it's a thinner consistency).