Description
These Twice Baked Sweet Potatoes are a comforting and nutritious dish that works perfectly as a cozy side or a hearty main. Loaded with steamed broccoli, a creamy cashew and sweet potato blend, and optional cheddar cheese, this recipe combines vibrant flavors and textures for a satisfying meal that’s both wholesome and delicious.
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
Sweet Potato Cashew Cream
- ½ cup water
- ½ cup sweet potato mash (scooped from roasted sweet potatoes)
- ½ cup raw cashews, soaked for 4+ hours and 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
- Preheat and Roast Sweet Potatoes: Preheat your oven to 400°F and line a baking sheet with parchment paper. Pierce each sweet potato several times with a fork, then place them on the baking sheet. Roast for 45 minutes or until the sweet potatoes are tender when pierced with a fork. Remove from oven, slice each potato in half lengthwise, and scoop out about a tablespoon of flesh from each half, totaling ½ cup mashed sweet potato to use for the cashew cream.
- Prepare Sweet Potato Cashew Cream: In a high-speed blender, combine the water, ½ cup sweet potato mash, soaked cashews, lemon juice, garlic clove, chopped rosemary, sea salt, and black pepper. Blend until the mixture is completely smooth and creamy. Set aside.
- Steam Broccoli: Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until just tender but still bright green. Drain and set aside to cool slightly.
- Toss Broccoli with Dressing: In a medium bowl, whisk together the olive oil, minced garlic, Dijon mustard, lemon juice, and chopped scallions. Add the steamed broccoli and season with a few pinches of sea salt and black pepper. Toss well to coat evenly.
- Assemble the Twice Baked Sweet Potatoes: Spoon a generous scoop of the sweet potato cashew cream into each hollowed sweet potato half. If using, add a layer of cheddar cheese, then spoon over some of the dressed broccoli mixture. Add another sprinkle of cheese on top, followed by additional scallions and a dusting of hemp seeds.
- Bake Until Melted and Warm: Place the filled sweet potatoes back on the baking sheet and bake for an additional 10 minutes or until the cheese is melted and the filling is heated through.
- Garnish and Serve: Remove from oven and garnish with chopped parsley and/or microgreens. Serve warm with the remaining cashew cream on the side for drizzling. If the cashew cream is too thick to drizzle, stir in a splash of water to reach desired consistency.
Notes
- Soak cashews at least 4 hours or overnight to ensure smooth blending in the cashew cream.
- You can omit the cheddar cheese to make the dish vegan.
- If you prefer a thinner cashew cream, add more water a little at a time when blending.
- Leftover cashew cream can be refrigerated for up to 3 days and used as a spread or dip.
- For extra flavor, try adding smoked paprika or cumin to the cashew cream.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Main dish, Side dish
- Method: Baking
- Cuisine: American