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
Scale
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
- 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
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.