Broccoli Cheese Stuffed Sweet Potatoes
I'm not a huge potato person. I know they're tasty - these hasselback potatoes are mind-blowing - but for some reason I just don't make them very often. Potato salad once in a while, perhaps a hasselback baked potato now and then - but I don't keep them in the house. Now sweet potatoes - I can get behind a sweet potato pretty much any time of any day. Not only are they ridiculously delish, they're actually good for you! They're full of vitamin A, C, fiber, even iron. When compared side by side, sweet potatoes make regular potatoes look like under-achieving lazy bums. My kitchen is fully stocked with sweet potatoes at all times - they're a perfect quick weeknight dinner, great for packed lunches, and completely versatile - you can use them in anything. Sometimes I'll cube up half a sweet potato and add it to my salad for lunch, or toss it with some tofu and broccoli for a quick dinner. They can go sweet - sweet potatoes are amazing with a touch of maple syrup and brown sugar - but they're just as good in savory dishes, too. I cook mine in the microwave - they're ready to go in less than 10 minutes. And we eat the skin! Always! I think it's delicious, and the skin on microwaved sweet potatoes gets nice and soft. Since we eat them so often I'm always looking for a new way to prepare them - and when I came across this recipe for broccoli cheese stuffed sweet potatoes from A Couple Cooks, I knew I had to add it to the sweet potato dinner rotation! With a few little tweaks, this has become a weeknight favorite - it comes together in less than 30 minutes and it's healthy, tasty, and filling. And cheap! When you come home late from work and don't know what to make - make this.
Broccoli Cheese Stuffed Sweet Potatoes
adapted from A Couple Cooks
- 4 medium to large sweet potatoes, washed and scrubbed
- 15 oz can of cannelini or white beans, rinsed and drained
- 3/4 cup + 1 Tbsp water, divided
- 1 cup shredded low-fat cheese (or regular - whatever you prefer)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 bunch broccoli
- 4 cloves garlic, minced
- 2 tsp olive oil
- 1 pinch red pepper flakes
- hot sauce
- Stab the sweet potatoes all over with a fork or knife, and cook them however you prefer. I cook mine in the microwave - place each pierced sweet potato on a paper towel-lined plate and microwave on high for 4 minutes. Turn potato over and cook another 4 minutes, until soft when pierced with a fork. I cook the potatoes one at a time, since I'm usually only making 2 - but feel free to roast them in the oven all at once if you prefer. Slice each sweet potato across the top and push open - using a spoon, smush the sweet potato around in the skin so that you have a big valley in the middle where you can pour the broccoli cheese mixture.
- Meanwhile, cut the broccoli into florets. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the red pepper flakes and broccoli and saute until the broccoli is bright green and tender (but still crisp), about 6-7 minutes. About halfway through cooking, add the tablespoon of water to the pan and stir the broccoli around. Remove from heat and set aside.
- In the bowl of a food processor combine the beans, 1/2 cup of the cheese, the salt, pepper, and the remaining 3/4 cup water. Process until smooth. Add about half of the broccoli to the bowl and pulse until desired consistency (I like it pretty smooth).
- Preheat your broiler if necessary. Line a broiler pan with foil. Place the potatoes on the broiler pan and scoop a generous amount of broccoli/cheese mixture into each potato. Top with a few florets of broccoli and the rest of the shredded cheese divided equally among the potatoes. Broil for 3-5 minutes, until cheese is melted and bubbly.
- Serve immediately, passing hot sauce at the table.