Broccoli and Cheese Stuffed Sweet Potatoes
Traditional British Recipes

Broccoli and Cheese Stuffed Sweet Potatoes

In the Oven
serves 4

These comforting stuffed sweet potatoes turn simple vegetables into a satisfying meat-free meal. The fluffy centres are folded through a smooth cheddar sauce with tender broccoli, then baked again until golden and bubbling.

VegetarianDinnerBakeWholesome
15 mins prep55 mins cook1 hr 10 mins total

  1. Heat the oven to 200°C fan/220°C conventional. Pierce the sweet potatoes and bake on a tray for 45–55 minutes, until completely tender.

  2. Meanwhile, steam the broccoli for 4–5 minutes until just tender, then drain well.

  3. Melt the butter in a saucepan. Stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth and thickened.

  4. Take the sauce off the heat and stir in 100g of the cheddar, then season with the salt and black pepper. Fold through the broccoli.

  5. Split the baked potatoes lengthways and gently loosen the flesh with a fork, leaving the skins intact. Spoon the broccoli cheese mixture into the centres.

  6. Top with the remaining cheddar and bake for 10 minutes more, until the filling is hot and bubbling. Scatter with chives and serve.

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