loveandlemons4.9
Twice Baked Sweet Potatoes
These delicious twice baked sweet potatoes are a wonderful cozy side dish, but they're also hearty enough to make a full meal on their own.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
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.)
medium sweet potatoes4
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.
fresh lemon juice1 tablespoon½ tablespoons fresh lemon juice1
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.
fresh lemon juice1 tablespoon½ tablespoons fresh lemon juice1
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).
cheddar cheese, optional1 cup
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...