Have you ever tried twice baked sweet potatoes? These incredible creations are topped with a delectable rosemary cashew cream and served with a zesty lemony broccoli salad. Trust me, they’re utterly irresistible!
The Ingredients
When it comes to making twice baked sweet potatoes, I like to amp up the health factor by using nutrient-dense sweet potatoes instead of regular ones. They’re paired with an array of nourishing ingredients that make every bite a delight:
- Steamed broccoli salad dressed with garlic, olive oil, Dijon mustard, lemon juice, and scallions. It adds a bright, tangy freshness to the dish.
- Sweet potato-rosemary cashew cream, a sauce made by blending baked mashed sweet potatoes with cashews, rosemary, and lemon. It’s sweet, savory, cozy, and oh-so-rich. You’ll love it not only in this recipe but also as a drizzle over other dishes!
- Hemp seeds for a delightful crunch.
- A sprinkle of fresh parsley as a finishing touch.
- And of course, an optional (or not-so-optional) sprinkle of cheddar cheese. The creamy cashew filling is already packed with flavor, but if you’re a cheese lover like my husband Jack, go ahead and add some extra cheese!
These components create a perfectly balanced combination of rich, fresh, bright, and zesty flavors that will leave you craving for more.
How to Make Twice Baked Sweet Potatoes
If you’ve never made twice baked sweet potatoes before, don’t worry; they’re not complicated, but they do require some preparation time. The “twice-baked” process involves baking the sweet potatoes, scooping out some of the flesh, filling them with deliciousness, and then baking them again. Here’s a simple breakdown of the steps involved:
- Start by baking the sweet potatoes until they’re tender, which takes approximately 45 minutes.
- Once they’ve cooled down, slice them in half and scoop out a tablespoon of flesh from each half to create room for the filling.
- Blend the sweet potato flesh with cashews, rosemary, lemon, garlic, and water to create the luscious cashew cream.
- Prepare your broccoli filling by tossing together fresh broccoli, garlic, olive oil, Dijon mustard, lemon juice, and scallions.
- Now it’s time for the second bake. Layer the sweet potato shells with the cashew sauce, broccoli filling, and any other toppings you desire.
- Pop them back in the oven and bake until the cheese is melted and bubbly. Serve with extra sauce on the side for that extra burst of flavor!
Serving Suggestions
While these healthy twice baked sweet potatoes make a fantastic side dish for holidays, they’re equally satisfying as a main course for your everyday meals. Pair them with a hearty salad or soup to elevate your dining experience. Here are a few suggestions:
- Rainbow Kale Salad
- Farmhouse Farro Salad
- Roasted Beet Salad
- Shredded Brussels Sprout Salad with Cranberries
- Caesar Salad
- Roasted Cauliflower Soup
- Carrot Ginger Soup
- Many-Veggie Vegetable Soup
Looking for more salad ideas? Check out Ekilove for a wide variety of salad recipes. And if you’re in the mood for some comforting soup, we have plenty of recipe ideas for you too!
