Share
Print

Twice Baked Sweet Potatoes

These twice baked sweet potatoes are a complete departure from the sweet potatoes I ate growing up. Then, I only had them once a year at Thanksgiving, where they were layered into a casserole loaded with mini marshmallows. For years, I thought I didn’t like sweet potatoes. It turns out, that casserole was just too sweet for me! I actually love sweet potatoes, but not when they’re loaded with brown sugar and marshmallows.

These twice baked sweet potatoes are a perfect balance of sweet and savory. They take the potatoes’ natural sweetness and offset it with cozy, bright, and tangy flavors. Stuffed with a zesty broccoli salad and a luscious cashew cream, they’re super fresh, healthy, and delicious. I think you’re going to love them.

Recipe Credit: Love & Lemons

Recipe Allergies

Instructions

  • 1.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.)
  • 2.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.
  • 3.Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.
  • 4.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.
  • 5.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).

Recipe Reviews

No reviews for this Repice

Leave a Review

How would you rate Twice Baked Sweet Potatoes?
Click to rate

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 vegan cheddar cheese, optional
  • ¼ cup hemp seeds
  • ½ cup chopped parsley and/or microgreens
  • Sea salt and freshly ground black pepper

Sweet Potato Cashew Cream (this makes extra)

  • 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