If you’re looking for a dish that perfectly combines comfort food with a burst of vibrant, nourishing flavors, look no further than the Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe. This delightful recipe transforms simple sweet potatoes into a creamy, cheesy, and nutrient-packed meal, enhanced by the tender broccoli and a sprinkle of hemp seeds for that satisfying crunch and added protein. It’s a perfect way to bring warmth and color to your table while sneaking in wholesome ingredients that everyone will love.
Ingredients You’ll Need
This recipe is all about using straightforward, thoughtful ingredients that work harmoniously to deliver incredible flavor and texture. Each component plays its own role in creating a balanced dish that’s as wholesome as it is delicious.
- Sweet potatoes: The star ingredient, providing natural sweetness and creaminess when baked and mashed.
- Broccoli florets: Add a fresh, slightly crunchy texture and a pop of green color.
- Extra-virgin olive oil: Enhances flavor and helps gently cook the broccoli and garlic.
- Garlic: Offers a warm, aromatic depth that’s simply irresistible.
- Dijon mustard: Brings a subtle tang that brightens the overall flavor profile.
- Fresh lemon juice: Adds a refreshing zest that balances richness.
- Scallions: Give a mild oniony sharpness and vibrant color.
- Cheddar cheese (optional): Melts beautifully, adding richness and gooey texture.
- Hemp seeds: Provide a nutty flavor and delicate crunch along with extra nutrition.
- Fresh parsley and/or microgreens: Sprinkle on top to enhance freshness and visual appeal.
- Sea salt and black pepper: Essential for seasoning and bringing all the flavors together.
- Water: Helps steam and soften broccoli gently without compromising flavor.
- Raw cashews (soaked): Used to create a creamy base that makes the filling luxuriously smooth.
- Fresh rosemary: Infuses a subtle earthy aroma.
How to Make Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe
Step 1: Bake the Sweet Potatoes
Start by washing the sweet potatoes thoroughly. Pierce them several times with a fork to allow steam to escape. Place them directly on the oven rack and bake at 400°F (around 200°C) for approximately 45 to 50 minutes until they’re tender and easily pierced with a knife. The natural sweetness intensifies during this process, providing a perfect base for this twice baked creation.
Step 2: Prepare the Broccoli Mixture
While your sweet potatoes are baking, heat the extra-virgin olive oil in a pan over medium heat. Toss the minced garlic in for about 30 seconds until fragrant but not browned. Add the small broccoli florets and about ½ cup of water to steam them gently, cooking until they are bright green and tender but still have a little bite. Stir in the Dijon mustard, fresh lemon juice, and season with sea salt and freshly ground black pepper. This mixture will add fresh, zesty layers to the creamy sweet potato.
Step 3: Scoop and Mix Sweet Potato Filling
Once the sweet potatoes are out and cool enough to handle, carefully slice each one in half lengthwise. Scoop out most of the flesh, leaving a thin shell to maintain structure. In a food processor, blend the scooped sweet potato, soaked cashews, lemon juice, garlic, rosemary, salt, and pepper until it reaches a silky and creamy texture. Stir in chopped scallions and half of the steamed broccoli mixture, along with the optional shredded cheddar cheese to ensure it melts beautifully during the second bake.
Step 4: Assemble and Bake Again
Fill each sweet potato shell generously with the creamy filling, mounding slightly. Top with remaining broccoli florets, sprinkle with hemp seeds for that delightful nutty crunch, and a little extra cheddar if desired. Return to the oven at 375°F (190°C) and bake for an additional 15 minutes or until the cheddar is melted and the tops are lightly golden. This second bake brings all the flavors together and creates that gorgeous twice baked texture everyone loves.
How to Serve Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe
Garnishes
To really elevate this dish, finish with a handful of fresh parsley or vibrant microgreens that add a burst of color and a fresh herbal note. A light drizzle of good quality olive oil or a sprinkle of extra hemp seeds can bring an extra touch of shine and flavor.
Side Dishes
Because this recipe is rich and filling, pairing it with lighter sides works beautifully. Try a crisp green salad with a lemon vinaigrette or a tangy slaw to contrast the creamy sweet potatoes and broccoli. A simple roasted chicken or grilled fish also complements the flavors without overpowering them.
Creative Ways to Present
For a fun twist, serve these twice baked sweet potatoes scooped out of their skins in a small casserole dish topped with all the ingredients like a gratin. Alternatively, cut the potatoes into thick rounds and serve as individual mini servings with a sprinkle of hemp seeds on top for bite-sized goodness at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover twice baked sweet potatoes store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making them even more enjoyable the next day.
Freezing
You can freeze this dish if you want to save it for later. Wrap each stuffed sweet potato tightly in plastic wrap and then foil to prevent freezer burn. They keep best for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
When ready to enjoy leftovers, bake them in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. This restores the creamy texture perfectly without drying them out, bringing back the magic of the Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe.
FAQs
Can I make this recipe dairy-free?
Absolutely! To keep it dairy-free, simply omit the cheddar cheese or substitute it with a plant-based cheese alternative. The creamy filling made from cashews still ensures rich texture and flavor.
Are hemp seeds necessary in this recipe?
While hemp seeds add a lovely nutty crunch and boost the nutritional profile, they can be omitted or replaced with toasted pumpkin seeds or sunflower seeds if preferred.
How do I soak cashews properly?
Soak raw cashews in water for at least four hours or overnight. This softens them, making them easier to blend into a creamy consistency that enriches the sweet potato filling.
What can I use instead of fresh rosemary?
If you don’t have fresh rosemary on hand, dried rosemary works in a pinch—just use less since it’s more concentrated. Alternatively, thyme or sage also pair beautifully with sweet potatoes.
Is this recipe suitable for a vegetarian diet?
Yes, this Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe is vegetarian-friendly, especially when using vegetarian cheddar cheese. It’s a fantastic way to enjoy a hearty, satisfying meatless meal.
Final Thoughts
I can’t recommend the Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe enough for anyone craving a dish that’s both comforting and packed with wholesome goodness. This recipe brings together creamy textures, fresh veggies, and nutty crunches in such a delightful way. Once you’ve tried it, I promise it’ll become a beloved favorite to make again and again. So, go on, give it a whirl in your kitchen and savor every delicious bite!
Print
Twice Baked Sweet Potatoes with Broccoli, Cheddar, and Hemp Seeds Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Twice Baked Sweet Potatoes recipe offers a flavorful and nutritious twist on a classic comfort food. Baked sweet potatoes are loaded with a vibrant mixture of broccoli, aromatic garlic, fresh herbs, and optional cheddar cheese, then combined with a creamy cashew-lemon sauce for extra richness. Perfect as a wholesome side or a satisfying vegetarian main dish, these twice baked sweet potatoes deliver a balance of textures and fresh flavors in every bite.
Ingredients
Sweet Potatoes and Veggies
- 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
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
Additional Liquid
- ½ cup water (for blending sauce)
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork several times and place them on a baking sheet. Bake them for about 45-60 minutes or until tender when pierced with a fork. Allow to cool slightly before handling.
- Cook Broccoli and Prepare Flavor Base: While the potatoes bake, steam or blanch the broccoli florets until tender yet crisp, approximately 4-5 minutes. In a small bowl, mix the olive oil, minced garlic, Dijon mustard, lemon juice, chopped scallions, and season with sea salt and freshly ground black pepper to create a dressing.
- Scoop Potato Flesh: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and carefully scoop out the flesh into a large bowl, reserving the skins intact for stuffing.
- Prepare Cashew Cream Sauce: In a high-speed blender, combine the soaked and drained cashews, sweet potato mash reserved earlier, fresh lemon juice, whole garlic clove, chopped fresh rosemary, sea salt, black pepper, and half a cup of water. Blend until smooth and creamy, adjusting water quantity as needed for desired consistency.
- Mix Filling: To the sweet potato flesh, add the broccoli florets, the olive oil and garlic dressing, hemp seeds, chopped parsley and/or microgreens, and the cashew cream sauce. If using, fold in the cheddar cheese gently. Taste and adjust seasonings if necessary.
- Stuff Sweet Potato Skins: Spoon the mixture back into the sweet potato skins, dividing the filling evenly among the shells.
- Bake Again: Place the stuffed sweet potatoes back on the baking sheet and bake in the oven at 375°F (190°C) for an additional 15-20 minutes, or until heated through and the tops are slightly golden if cheese is used.
- Serve: Remove from oven, garnish with extra fresh herbs or microgreens if desired, and serve warm as a main or side dish.
Notes
- Soak cashews at least 4 hours or overnight to ensure a creamy sauce.
- Cheddar cheese is optional; omit for a vegan version.
- Adjust herbs and seasoning according to taste preferences.
- Use microgreens or fresh parsley for garnish to add freshness and color.
- Sweet potatoes vary in size; baking time may need adjustment accordingly.
- The cashew cream sauce can be made ahead and stored refrigerated for up to 2 days.
