Broccoli and Cheddar Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 head broccoli, chopped
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon paprika
• 2 tablespoons milk

Steps

1. 1 Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake for 45 minutes or until tender.
2. 2 Meanwhile, steam broccoli until just tender, then set aside.
3. 3 In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
4. 4 Add steamed broccoli to the skillet, season with salt, pepper, and paprika. Stir to combine.
5. 5 Once sweet potatoes are done, cut them open and fluff the insides with a fork.
6. 6 Stir milk into the broccoli mixture and remove from heat.
7. 7 Stuff each sweet potato with the broccoli mixture and top with shredded cheddar.
8. 8 Return stuffed potatoes to the oven for 5 minutes, or until cheese is melted and bubbly.

Equipment

• Oven
• Baking sheet
• Skillet
• Fork
• Steamer basket

Variations

• Add crumbled cooked bacon for a smoky twist.
• Incorporate roasted red peppers for extra color and flavor.

Substitutions

• Substitute broccoli with cauliflower for a low-carb alternative.
• Use almond milk instead of dairy milk for a dairy-free option.

Pairings

• Pairs well with roasted Brussels sprouts.
• Serve alongside a simple green salad with a tangy vinaigrette.

Nutrition

Tips

• For extra creaminess, add a splash of cream to the broccoli mixture.
• Use a mix of cheddar and another cheese like mozzarella for a unique flavor profile.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of mixed greens for a balanced meal.
• Add a dollop of sour cream or a sprinkle of chives for garnish.

FAQ