Recipe
Broccoli and Cheese Stuffed Sweet Potatoes
Baked sweet potatoes filled with tender broccoli and a creamy cheddar sauce, then finished in the oven until bubbling.
Ingredients
Method
15 mins prep55 mins cook70 mins total
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.
Meanwhile, steam the broccoli for 4–5 minutes until just tender, then drain well.
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.
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.
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.
Top with the remaining cheddar and bake for 10 minutes more, until the filling is hot and bubbling. Scatter with chives and serve.
Notes
Serve with a crisp green salad or steamed vegetables. The filled potatoes can be assembled earlier in the day and chilled before the final bake.
About this recipe
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.
