Broccoli Cheese Stuffed Sweet Potatoes

In Healthy Dinner Recipes

These broccoli cheese stuffed sweet potatoes are an easy, healthy-ish weeknight dinner your whole family will love. Double this recipe to feed a crowd!

Broccoli Cheese Stuffed Sweet Potatoes

Hello, friends! We come to you today on the heels of a quick family vacation to Las Vegas: 10 adults + 2 toddlers + 3 days of fun. I’d never been to the city, and it blew my mind. People of all sorts, casinos for miles, and the unsettling feeling that things aren’t quite as they seem (is that really Mickey Mouse or some kind of creepy impostor?!).  More on that later—or see Alex’s or my Instagram feeds for some snapshots.

On the way back from the airport today, we heard renowned cookbook author Nigella Lawson on the radio talking about her new cooking show where she is a judge along with three male celebrity chefs. She strongly identified herself as a “home cook,” something altogether different from her celebrity chef cohorts.

This made me think about our recent trip, where we dined at restaurants of our favorite celebrity chefs (Jose Andres and Mario Batalli, to name a few). It was certainly a thrill, but no matter how delicious the food is at a restaurant, Alex and I are passionate about home cooking. We have the utmost respect for restaurant chefs and love eating out to be inspired, but some of the best food we’ve ever tasted have been in people’s homes—friends, family, or our own (if we’re lucky!).

As a couple who cooks, we identify with Nigella. At our core, we are, you guessed it: home cooks. There is a heart to home-cookery that brings joy to our lives. (And the restaurants we love the most attempt to recreate that heart as much as possible in a public setting.) So no matter how delicious the tuna ceviche and truffle pizza were, we’re excited to get back in our kitchen for meals like these—cheesy broccoli stuffed sweet potatoes. We’ll take that over fancy food any day.

Note 1: Tuna ceviche and truffle pizza are actually possible at home as well, and would be quite delicious. They’re not really that fancy, they just sound it. We did a scallop ceviche recipe a few years ago that is incredibly and quite easy.

Note 2: We subbed white beans for extra cheese in this recipe, making for a healthy broccoli cheese sauce. It worked so well we may want to try it for other uses.

Note 3: Sweet potatoes are really hard to photograph. This was the best we could do. 

Looking for more easy dinner recipes?

This recipe is…

Vegetarian and gluten-free.

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Broccoli Cheese Stuffed Sweet Potatoes


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Description

These broccoli cheese stuffed sweet potatoes are an easy, healthy-ish weeknight dinner your whole family will love. Double this recipe to feed a crowd!


Ingredients

  • 4 large sweet potatoes
  • 1 head broccoli
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 1 pinch red pepper flakes
  • 15-ounce can white beans (1 1/2 cups cooked)
  • 3/4 cup water
  • 1 cup Monterrey Jack and cheddar blend shredded cheese (Mexican blend)
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat oven to 450°F.
  2. Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 to 50 minutes, until tender, or slightly longer depending on the size of the potatoes.
  3. Meanwhile, cut the broccoli into florets. Mince or press 4 garlic cloves. In a large skillet, heat 1 tablespoon olive oil, then add the garlic. Wait until the garlic sizzles, after about 30 seconds add one pinch red pepper flakes, the broccoli, and a few pinches of kosher salt. Sauté the broccoli until bright green and tender, 5 to 7 minutes.
  4. Drain and rinse the beans. In the bowl of a food processor, blend the beans, ¾ cup water, ½ cup shredded cheese, and ½ teaspoon kosher salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy. Add the broccoli to the cheese mixture.
  5. After the sweet potatoes are baked, cut out the centers and remove some sweet potato (which can be saved and eaten later). Place the cheese and broccoli mixture into the hole in each potato, then top with additional shredded cheese. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.

Keywords: stuffed sweet potatoes

 

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

29 Comments

  • Reply
    sarah
    February 10, 2013 at 11:11 pm

    I can’t wait to hear your creepy Mickey Mouse story. These sound delicious! And, it’s a lovely photograph.

    • Reply
      Sonja
      February 12, 2013 at 10:52 am

      Haha! Well, no real story — there are just lots of “knock off” characters dressed up like Mickey and Minnie and Elmo, but drinking beer and smoking cigars. It is a little disconcerting!

  • Reply
    Joanne
    February 10, 2013 at 11:13 pm

    I’m with you…even while I love eating out on occasion, what I REALLY love is staying home and cooking up something delicious. It just feels so much more gratifying! These stuffed sweet potatoes look awesome. I’m a sweet potato fiend and they need to happen in my life!

    • Reply
      Sonja
      February 12, 2013 at 10:53 am

      I couldn’t agree more — both about cooking and sweet potatoes! :)

  • Reply
    Courtney Jones
    February 10, 2013 at 11:17 pm

    Beautiful photo! Just bought sweet potatoes and broccoli today. I think I’ll make these for dinner tomorrow. Yum!
    Glad you had a great time in Las Vegas! Such a neat city. And I agree, home cooking is the best.

    • Reply
      Sonja
      February 12, 2013 at 2:00 pm

      Thank you — the photo took a bit of work but we finally came out with something :) Excited to hear what you think!

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 11, 2013 at 9:05 am

    Loooove the look of these! These would be a fabulous single-lady main too. I totally dig it!

    • Reply
      Sonja
      February 12, 2013 at 2:01 pm

      Agreed — this would be a perfect single-lady main! Thanks, Katrina.

    • Reply
      Anonymous
      March 2, 2014 at 12:41 pm

      I woke up looking at this yummy sounding ingredient that it is on my list of food to pick up tomorrow. Thanks.

  • Reply
    Beata
    February 11, 2013 at 10:56 am

    That seems absolutely delicious!

  • Reply
    Eileen
    February 11, 2013 at 1:56 pm

    Yes to eating at home! It’s cheaper, healthier, often more delicious, and lets you bond with your friends or family in the kitchen. What’s not to love? This is one of the heartiest meals-in-one-dish I’ve seen in a while! And you can’t beat the 90% vegetable content. :)

    • Reply
      Sonja
      February 12, 2013 at 2:02 pm

      I agree completely! Thanks, Eileen.

  • Reply
    Loretta
    February 11, 2013 at 6:30 pm

    I’m with you on the home cooking and shooting sweet potatoes. Yours look incredible, though! I think part of the appeal of home cooking is because you form such strong memories to the meals you eat at home. Just my little theory…

  • Reply
    Sonja
    February 12, 2013 at 2:05 pm

    Great theory! I’d agree with this — and also add to it the personal satisfaction of being involved in the process of creating a meal (which in turn, makes the memories even stronger). Love it!

  • Reply
    sara
    February 14, 2013 at 4:23 pm

    oh man, Vegas is a crazy place. I try my best to never find myself there ;) These look great! I’ve been keeping away from sweet potatoes due to burn out but these look simple and tasty. I’ve heard a lot about that new show, we don’t have cable but I’ll keep my eyes peeled for when it is on hulu!

  • Reply
    Chung-Ah | Damn Delicious
    February 14, 2013 at 7:48 pm

    Have a great time in Vegas! And these sweet potatoes – YUM! Would love to have this for dinner tonight!

  • Reply
    Julia
    February 14, 2013 at 11:55 pm

    I love sweet potatoes….and broccoli…and cheese! I always have all three ingredients on hand. Great thinking using sweet potatoes for the added health benefit of this tasty dish! Definitely a must make!

  • Reply
    Kay
    July 31, 2014 at 2:05 pm

    I’m in a bind about what to make for dinner, and I’m all out of sweet potatoes! Do you think I could substitute sweet potatoes for russet (practically a kitchen felony by many people’s standards, but I digress)?? Excited to try the recipe either way!!

    • Reply
      Alex
      July 31, 2014 at 2:09 pm

      Haha! I’m sure it’d still be delicious :)

  • Reply
    elly
    October 1, 2014 at 12:37 pm

    Can I use pinto or kidney beans if I don’t have white beans in my pantry?

    • Reply
      Alex
      October 1, 2014 at 12:50 pm

      I think pinto beans would work fine!

  • Reply
    Leigh Tinsley
    August 25, 2015 at 4:45 pm

    Do you think I could substitute chickpeas for white beans? Thanks!

    • Reply
      Alex
      August 25, 2015 at 5:55 pm

      Hi! Yes, that should work fine. Enjoy!

  • Reply
    Crystal
    April 17, 2017 at 12:09 pm

    Can you post the prep time and cook time with the recipe?

  • Reply
    Ben
    March 10, 2018 at 3:55 pm

    Double the cooking time for baking the sweet potatoes, they will never cook in 45 minutes! I’ve just massively over cooked my chicken waiting for the potatoes to cook.

    • Reply
      Sonja
      March 10, 2018 at 4:09 pm

      Thanks for the comment! The timing depends on the size of the sweet potatoes, so perhaps you have very large sweet potatoes? Typically we’re able to roast large sweet potatoes in about 45 to 50 minutes, at the most 1 hour. However, it is good to note that very large potatoes might take even longer!

      • Reply
        Ben
        March 10, 2018 at 4:34 pm

        I guess so yeah, I didn’t really consider you were talking medium sized ones. Mine were big ones – but I didn’t see the point in going to all that effort for a little sweet potato :)

        • Reply
          Ben
          March 10, 2018 at 4:36 pm

          Sorry – it took a good 1.5 hours for mine to cook

          • Sonja
            March 14, 2018 at 1:19 pm

            Haha yes, well it’s good to know that it varies. I updated the verbiage in the recipe to indicate that it could take longer depending on the size of the potatoes. THANKS so much for your feedback!

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