Christina Musgrave, Tasting with Tina
Give your sweet potatoes a delicious upgrade with this Twice-Baked Cheesy Broccoli Sweet Potato recipe. Soft, fluffy potatoes are filled with tender broccoli and melty cheese, creating a flavorful and satisfying dish. Packed with fiber and antioxidants, they make an easy side or can be paired with a protein for a complete meal.
Yield
8 Servings
Ingredients
4 sweet potatoes (large, scrubbed & patted dry)
4 Tbsp olive oil (divided)
1 tsp kosher salt
3 C broccoli, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1 C shredded cheddar cheese (reduced fat, or cheese of choice)
Instructions
- Preheat the oven to 425°F.
- Cut sweet potatoes lengthwise and coat each half evenly with 2 Tbsp of the olive oil. Add a sprinkle of salt and place cut side down onto lined baking sheet.
- Bake for 15 minutes.
- While potatoes are roasting, toss broccoli in remaining 2 Tbsp olive oil and sprinkle with salt. Then add broccoli florets to the baking sheet with the potatoes.
- Continue baking for 10-15 minutes or until sweet potatoes are tender and broccoli is lightly toasted.
- Remove pan from oven, carefully scoop sweet potato flesh into a large bowl, leaving skins on tray.
- Add roasted broccoli, onion powder, garlic powder, black pepper, and cheddar cheese into the bowl, stir to combine.
- Spoon mixture back into sweet potato skins.
- Place stuffed potatoes back in the oven and broil for 3-4 minutes, until tops are golden brown.
- Serve while warm. Enjoy!
Notes
Recipe notes: Add a can of chickpeas or chicken to broccoli cheddar mixture for added protein!
Nutrition info per serving: Calories: 174, Saturated Fat: 2.7g, Sodium: 216.3mg, Added Sugars: 0g, Fiber: 3.1g, Protein: 6.1g
Source
Recipe adapted from: https://www.megseverydayindulgence.com/