If you’re on the lookout for a comforting, vibrant side or a satisfying main, the Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe is an absolute game changer. It combines tender, caramelized sweet potatoes with bright, tender broccoli, melted cheddar’s creamy richness, and the subtle nutty crunch of hemp seeds. This dish is overflowing with wholesome goodness while delivering layers of texture and flavor that make every bite truly memorable. It’s perfect for a cozy weeknight dinner or impressing guests with something a little different but incredibly tasty.
Ingredients You’ll Need
These ingredients are simple, fresh, and work harmoniously to create a dish that’s as nutritious as it is delicious. Each element brings something special — from the natural sweetness of the potatoes to the zing of lemon juice, and the satisfying crunch of hemp seeds.
- 4 medium sweet potatoes: The star ingredient, naturally sweet and perfect for baking and mashing.
- 4 cups small broccoli florets: Adds a vibrant green color and fresh bite.
- 1 teaspoon extra-virgin olive oil: For sautéing the broccoli and garlic, boosting flavor.
- 1 small garlic clove, minced: Gives a subtle aromatic background note.
- ½ teaspoon Dijon mustard: Brings a mild tang and depth to the mash mixture.
- 1 tablespoon fresh lemon juice: Adds brightness and balances the richer flavors.
- ⅓ cup chopped scallions: Offers a fresh oniony crunch to the filling.
- 1 cup cheddar cheese (optional): Melts beautifully, enhancing creaminess and flavor.
- ¼ cup hemp seeds: Adds nutrition with a delicate nutty texture and subtle flavor.
- ½ cup chopped parsley and/or microgreens: Fresh, herbal notes that lift the dish.
- Sea salt and freshly ground black pepper: Essential for seasoning and bringing everything together.
- ½ cup water: Used for steaming broccoli to keep it tender yet crisp.
- ½ cup sweet potato mash (from the baked sweet potatoes): Creates that lovely creamy filling texture.
- ½ cup raw cashews, soaked 4+ hours & drained: Blended to add creaminess to the filling without dairy.
- 1½ tablespoons fresh lemon juice: Infuses the cashew cream with bright acidity.
- 1 garlic clove: Adds savory depth to the cashew cream.
- 2 teaspoons chopped fresh rosemary: Infuses herby warmth to the creamy base.
- ½ teaspoon sea salt: Balances and enhances the cashew cream flavor.
- ¼ teaspoon freshly ground black pepper: Just enough spice to round out the sauce.
How to Make Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe
Step 1: Bake the Sweet Potatoes
Start by preheating your oven and pricking the sweet potatoes with a fork a few times. Bake them until tender and soft inside, which usually takes about 45 minutes. This step is essential, as it transforms the raw potato into a sweet, creamy base that’s perfect for scooping and mixing with flavors.
Step 2: Prepare the Broccoli
While the potatoes bake, steam your small broccoli florets until they turn a vibrant green and just become tender. Using a little water in a covered pan keeps them moist and gives a fresh crunch that contrasts beautifully with the soft potatoes.
Step 3: Make the Cashew Cream
Drain the soaked cashews and blend them with fresh lemon juice, garlic, chopped rosemary, sea salt, and black pepper until silky smooth. This creamy mixture adds richness without heaviness and marries perfectly with the sweet potato base.
Step 4: Combine the Filling
Once the sweet potatoes have cooled slightly, slice them in half lengthwise and carefully scoop out the soft flesh, leaving a sturdy shell. Mix the sweet potato mash with the cashew cream, Dijon mustard, minced garlic, lemon juice, chopped scallions, steamed broccoli, and half of the cheddar cheese if using. Season with sea salt and fresh ground pepper to taste.
Step 5: Bake the Stuffed Potatoes
Spoon the mixture back into the sweet potato shells, top with the remaining cheddar cheese and hemp seeds, then return to the oven. Bake until the cheese melts and the tops are golden and slightly crisp — this usually takes about 15 minutes. The hemp seeds toast lightly, adding an irresistible crunch.
How to Serve Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe
Garnishes
Sprinkle freshly chopped parsley or microgreens on top for a pop of color and bright herbal aroma that wakes up all the flavors. A light drizzle of extra virgin olive oil or a squeeze of lemon juice right before serving also adds an extra layer of freshness that pairs beautifully with this dish.
Side Dishes
These twice baked sweet potatoes are hearty enough to stand alone, but they can also be paired wonderfully with crisp green salads, a warm grain bowl, or even a rich lentil stew. Their comforting sweetness and savory topping balance out earthy, green sides perfectly.
Creative Ways to Present
If you want to wow guests, try serving the filling scooped into small ramekins or halved mini sweet potatoes as tapas-sized bites. You can also turn this recipe into a bowl by layering the filling over cooked quinoa or brown rice and finishing with a sprinkle of toasted hemp seeds and fresh herbs.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover twice baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Keeping them covered tightly helps preserve moisture and the vibrant taste of the broccoli and fresh herbs.
Freezing
This dish freezes well if you want to enjoy it later. Wrap each stuffed potato tightly in plastic wrap and foil, then place them in a freezer-safe bag. They will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the leftovers in a 350°F oven until warmed through and the cheese is melty again — about 20 minutes. For a quicker method, use a microwave but be aware the potato skin might soften and become less crisp. A quick flash under a broiler can help restore some of that crispy top texture.
FAQs
Can I make this recipe vegan?
Absolutely! Simply omit the cheddar cheese or substitute it with your favorite vegan cheese alternative. The cashew cream adds plenty of richness, so the dish still feels indulgent and satisfying.
What if I don’t have hemp seeds?
No problem — you can swap hemp seeds for toasted pumpkin seeds, sunflower seeds, or even chopped nuts like walnuts or pecans. Each option brings a different but delightful crunch.
How do I soak cashews quickly if I’m short on time?
To speed up the cashew soaking process, place them in boiling water and let them sit for 30 minutes. This softens them well enough for blending when you don’t have several hours to soak overnight.
Is it necessary to steam the broccoli?
Steaming broccoli keeps it tender but with a bit of crunch — perfect for texture contrast. You can also roast it if you prefer a more caramelized flavor, though this will change the dish’s overall taste a bit.
Can I use other types of potatoes?
Sweet potatoes are ideal here due to their natural sweetness and creamy texture after baking. However, for a less sweet version, you can try using regular Russet potatoes, though the flavor and texture will be a bit different.
Final Thoughts
This Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe is one of those comforting yet fresh dishes that feels like a big warm hug on a plate. It’s effortlessly delicious, full of nutrients, and versatile enough to shine as a main or side. I hope you give this recipe a try soon — your taste buds will thank you!
Print
Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Twice Baked Sweet Potatoes recipe is a wholesome and delicious dish that combines the natural sweetness of baked sweet potatoes with vibrant broccoli, fresh herbs, and a creamy cashew-based sauce. Enhanced with cheddar cheese and hemp seeds for added texture and flavor, it’s perfect as a comforting main or side dish that packs a nutritional punch.
Ingredients
Main Ingredients
- 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, to taste
- ½ cup water
Cashew Cream Sauce
- 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
- Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for about 45 minutes or until tender when pierced with a fork. Remove from oven and let cool slightly.
- Prepare the Broccoli: While the sweet potatoes bake, steam or blanch the broccoli florets until tender but still bright green, about 4-5 minutes. Drain and set aside.
- Make Cashew Cream Sauce: In a high-speed blender, combine the soaked and drained cashews, ½ cup reserved sweet potato mash, 1½ tablespoons lemon juice, 1 garlic clove, 2 teaspoons chopped fresh rosemary, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, and ½ cup water. Blend until smooth and creamy. Adjust seasoning if needed.
- Scoop and Mash Sweet Potato: Once sweet potatoes have cooled enough to handle, cut them in half lengthwise. Scoop out the flesh into a bowl, reserving ½ cup for the cashew cream sauce. Mash the remaining flesh until smooth.
- Combine Filling: To the mashed sweet potato, add the steamed broccoli, extra-virgin olive oil, minced garlic, Dijon mustard, fresh lemon juice, chopped scallions, and half of the cheddar cheese if using. Season with sea salt and black pepper to taste. Fold gently to combine.
- Fill and Top Sweet Potatoes: Spoon the sweet potato and broccoli mixture back into the potato skins, distributing evenly. Drizzle or dollop the cashew cream sauce on top of each stuffed potato. Sprinkle the remaining cheddar cheese and hemp seeds over the top.
- Bake Again: Return the filled sweet potatoes to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the tops are heated through and slightly golden.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped parsley and/or microgreens before serving. Serve warm as a nutritious and flavorful main or side dish.
Notes
- To soak cashews quickly, boil them in water for 15 minutes before blending.
- The cheddar cheese is optional; omit for a dairy-free version.
- Use fresh herbs to enhance flavor, but dried rosemary can substitute in a pinch (use half the amount).
- Ensure cashews are well soaked for a creamy texture in the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
