Twice Baked Sweet Potatoes

These twice-baked sweet potatoes are nothing like the sweet potatoes I ate as a child. It got so bad that I only ate them once a year for Thanksgiving, when they were piled into a dish full of mini marshmallows.

I thought I didn’t like sweet potatoes for a long time. It turns out I didn’t like that casserole’s sweetness. I like sweet potatoes, but not when they’re stuffed with marshmallows and brown sugar.

The sweetness and saltiness of these twice-baked sweet potatoes are just right. Along with the naturally sweet potatoes, they add warm, bright, and sour tastes. They are very fresh, healthy, and tasty because they are filled with a tangy broccoli salad and a rich cashew cream. They sound like something you’d love.

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

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

Instructions

Warm the oven up to 400°F and put parchment paper on a baking sheet.

Use a fork to make several holes in the sweet potatoes, then put them on the baking sheet. For 45 minutes, or until soft, roast.

Take a knife and cut the potato in half. From each half, take out ½ cup of mash to make room for the filling. This is what you need for the Sweet Potato Cashew Cream.

To make the Sweet Potato Cashew Cream, put the water, cashews, lemon juice, garlic, rosemary, salt, and pepper in a high-speed blender. Blend the cream until it is smooth. Put away.

Use a steamer to cook the broccoli for 5 minutes, or until it’s just soft but still bright green.

Put the chopped garlic, Dijon mustard, lemon juice, and onions in a medium-sized bowl. Add the olive oil and stir to mix. Season with salt and pepper and add the steamed broccoli. Toss the broccoli to coat it.

Then, put some broccoli mixture, more cheese, onions, and hemp seeds on top of each potato half. You can also add some cheddar cheese if you want to.

Keep baking for 10 minutes more, or until the cheese melts. Put the microgreens and/or parsley on top, and serve with the rest of the cashew sauce on the side for spreading. Tip: If your cashew sauce is too thick to drizzle, add a little water and mix it in until it falls apart.