Twice Baked Sweet Potatoes with Broccoli

Twice Baked Sweet Potatoes with Broccoli

Back in college when I first started incorporating more vegetables in to my life, my go-to vegetable was broccoli. I’d throw it on everything – broccoli on pizza, broccoli in pasta, broccoli stirred into my stir fry. Then one day the world went crazy for kale, and I feel like broccoli got left behind. It’s so humble and hearty, yet folks always seem to forget about it. It’s not winning awards for the trendiest vegetable, but who knows? Maybe 2017 will be its year in the spotlight?

Twice Baked Sweet Potatoes with Broccoli

I love these twice baked sweet potatoes because they’re at least twice as healthy as any version I’ve eaten before. They’re made with nutrient-dense sweet potatoes and stuffed with broccoli. I made a creamy cashew sauce by blending some of the baked sweet potato mash with creamy cashews and rosemary. Before I baked it all, I lightly steamed the broccoli and tossed with lemon, dijon mustard, and scallions. More of that creamy sweet potato sauce goes on top.

Twice Baked Sweet Potatoes with Broccoli Twice Baked Sweet Potatoes with Broccoli

This is one of those recipes where the cheese is optional or not optional, depending on your preference. The creamy sweet potato/rosemary cashew filling is so delicious that the cheese isn’t necessary for flavor. But if you ask husband Jack if he wants cheese on anything his answer will always be “yes, please more cheese!”

Twice Baked Sweet Potatoes with Broccoli

5.0 from 7 reviews
Twice Baked Sweet Potatoes with Broccoli
Serves: serves 8 as a side, 4 as a main
  • 4 medium sweet potatoes
  • 4 cups small broccoli florets
  • 1 teaspoon extra-virgin olive oil
  • 1 small garlic clove, minced
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ⅓ cup chopped scallions
  • 1 cup cheddar cheese, optional
  • ¼ cup hemp seeds
  • ½ cup chopped parsley and/or microgreens
  • Sea salt and freshly ground black pepper
Sweet Potato Cashew Cream (this makes extra)
  • ½ cup water
  • ½ cup sweet potato mash
  • ½ cup raw cashews, soaked 4+ hours & drained
  • 1½ tablespoons fresh lemon juice
  • 1 garlic clove
  • 2 teaspoons chopped fresh rosemary
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total. (Use this for the Sweet Potato Cashew Cream.)
  2. Make the Sweet Potato Cashew Cream: In a high-speed blender, combine the water, sweet potato mash, cashews, lemon juice, garlic, rosemary, salt and pepper and blend until smooth. Set aside.
  3. Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.
  4. In a medium bowl, combine the olive oil, minced garlic, Dijon mustard, lemon juice and scallions and stir. Add the steamed broccoli, a few pinches of salt and pepper, and toss to coat.
  5. Fill each potato half with a scoop of the cashew cream, some of the cheddar cheese (if using), the broccoli mixture, more cheese, scallions and sprinkle with the hemp seeds. Bake for 10 more minutes or until the cheese is melted. Garnish with the parsley and/or microgreens and serve with the remaining cashew sauce for drizzling. (tip: if your cashew sauce is too thick to drizzle, stir in a little bit of water until it's a thinner consistency).



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Natalie from on said:

    This is definitely one to favourite and come back to later. I am eating so many sweet potatoes at the minute, so any way to change it up is so so needed

    – Natalie

  2. Gavin on said:

    Officially found my contribution to the family Thanksgiving feast this year. Ill shoot you a shoutout when I post it on and make all my friends jealous.

    • Ha, let me know how you all like it! Happy Thanksgiving!

  3. Taste of France from on said:

    We are big fans of sweet potatoes, especially mashed. On an excessive day like Thanksgiving, with so many dishes on offer, it’s hard to eat a whole half of one. They’re big! This looks like a hearty side dish or a light dinner unto itself.
    BTW, broccoli is not only delicious but full of calcium.

  4. kashish pulses from on said:

    I love eating Broccoli and Sweet Potato. The dish and its recipe is quite outstanding. The dish is healthy and tasty. The pictures of the dish telling story of the cooking itself. Thanks for providing the info. I will make it and enjoy it. The combination of the two main vegetable is really superb.
    Kashish Food, Pulses importer in Auckland New Zealand wishes you best complements.

  5. Mary from on said:

    I love so much broccoli and sweet potatoes ! I think this recipe is for me 🙂

  6. Wow, I can tell this is one of those dishes that’s so much more fun and complex flavor-wise than it seems. Really clever recipe Jeanine. 😉 Must try!!

  7. Sara Greene from on said:

    Absolutely excellent one, definitely will try this one this weekend. Hopefully the kids will be vrave enough to try it too (:

  8. Sabrina from on said:

    Very creative sweet potato mash-cashew cream! This looks wonderful and a nice post-thanksgiving healthy boost! thank you!

  9. Carla on said:

    I’m wondering if one could use cashew butter as a shortcut for both the soaking and the blending….would that work? Thanks!

    • If it were raw, unsalted cashew butter that could work (so that it doesn’t taste like cashews in the end). I’m not sure of the ratio – you’d still want to add some water and blend it to be creamy.

  10. susan on said:

    im wondering about the knitted pot holder/trivet under the pan. did you do it? what is the fiber? i love how it looks cotton-ish but super thick.

    • I got it in Norway, the brand says “kid” and the fabric says “bomull” (which I think means cotton?).

      • susan on said:

        thanks muches!

  11. Shawna on said:

    This looks great and super good for me too. I think I will whip them up with the wild salmon my husband ( a chef) caught on a fishing trip in the Pacific Northwest.

  12. Eileen from on said:

    This looks really good! Now I know what to do with the broccoli and sweet potatoes in my kitchen 🙂

  13. Hannah on said:

    I’m so excited to make this, saving it now! My mom and I use your cookbook for everything 🙂

  14. Citra p from on said:

    Wow… nice recipe wanna try this one too. I hope i can make it. Thanks

  15. Lisa Mase on said:

    What a delicious recipe!
    Thank you. I tried it with white potatoes as well. It’s amazing both ways.

  16. Jen @ on said:

    As much as I really do love kale, I haven’t abandoned broccoli or all the other lovely veggies of the world. I love how you paired the broccoli with a baked sweet potato and the sweet potato cashew cream, oh my. Lately, I’ve been adding cashew cream to almost everything, but never thought to mix in some sweet potato, genius, my wheels are turning now thinking of all the other possible add ins, yum….

  17. Peggy Cuozzo on said:

    Two favorites broccoli and sweet potatoes!!!
    What an awesome combination!

  18. Since i made sweet potatoes soup, im totally in love. definitely must try this!

  19. Heather on said:

    Your sauces cashew always look AMAZINGLY creamy and perfect. Even with a Vitamix I can’t quite recreate. I would love to see a video of you making your blender sauces! I feel like I’m missing something. xoxo

    • Hi Heather – ok I’ll keep that in mind if we do more videos! In the Vitamix, I just blend until it’s really really smooth – add a little extra water if you would like the consistency a little thinner. To get the cashew sauce to drizzle at the end, I just stirred in extra water until it’s a drizzle-able consistency. Hope that helps!

    • Delaney on said:

      I find that boiling the cashews for a few minutes gets them even softer than soaking them (plus it’s much quicker in a pinch).

  20. Lavanya on said:

    What would you substitute for cashews for those with nut allergies? 🙂 Thanks!

    • Hi Lavanya, you can use raw sunflower seeds!

  21. Kristine on said:

    Do you think you could freeze this recipe before adding the scallions/hemp hearts and bake the day of?

    • hmm, I’m really not sure. My only concern would be that the broccoli on top would burn by the time the inside of the sweet potatoes thawed/cooked. Let me know if you give it a go 🙂

  22. Max from on said:

    I can tell this is one of those dishes that’s so much more fun and complex flavor-wise than it seems.

  23. Delaney on said:

    I absolutely love this recipe. It has become one of our staples! My husband is obsessed with the cashew cream sauce and we have used it on multiple other dishes. We leave out the cheese to make it vegan and it is still hearty and delicious. It’s excellent to prepare ahead of time and heat up at work as well.

  24. Patti on said:

    Oh my goodness this is amazing!! When I first tasted the cashew cream I looked around my empty kitchen and ended up telling the dog that it was soooooo good because I just had to say it out loud! This will definitely be a recipe I save because it’s an easy, delicious vegan meal that is really filling. Thank you SO much for posting this! 🙂 Just a side note: If you have a Vitamix, you don’t really have to soak the cashews first. I ended up soaking them just while the potatoes cooked and it came out perfect.

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):