Cheddar and Broccoli Stuffed Sweet Potatoes.
Sweet potatoes baked until tender then stuffed with shredded cheddar cheese, roasted garlicky broccoli and chopped sun dried tomatoes. These stuffed sweets make the perfect easy side dish for broiled or baked fish, roasted chicken or seasoned lentils. Or, enjoy for lunch alongside a leafy green salad.
I created these Cheddar and Broccoli Stuffed Sweet Potatoes for the dairy farm families of New England as part of an ongoing partnership. I was compensated for this post, but my love for dairy and all opinions are my own.
The countdown is on for our big move … down the street. Well, it’s 1.7 miles away. And whether you’re moving across the country or down the street, it’s the same amount of packing up that needs to happen. Right? And, if you’ve ever moved with little ones, you understand the chaos we’re currently living, surrounded by towers of boxes, packing paper half-packed rooms. And, as we pack up everything, we’re trying to leave some things unpacked, so the kids don’t completely freak out that all of their toys and everything and anything familiar is packed into boxes.
The room that’s the least packed is, not surprisingly, the kitchen. We’re still (as of today … 10 days out from the move) eating off of real plates and real utensils, though come next weekend, we’ll be switching over to paper and plastic for sanity’s sake (we’ll return to being green citizens after the move). And, the majority of meals will be frozen meals that can easily be warmed in the oven. Our grill, which, as you know, we use year-round, is usually our go-to for easy clean-up meals, but it is already over at the new house. So, grilling is out for now.
Anyhow, quick meals are always our go-to, but lately they are that much more important – and that’s not going to change until we’re in the new house, unpacked and settled … which will be … who knows?! Since it’s been VERY cold here (already feels like we’ve had wind chills that felt like the typical February chill), our oven has been working overtime with lots of roasting and baking. And stuffed potatoes are one of the things that have been top on our list for baking as of late – both white potatoes and sweet potatoes, especially these Cheddar and Broccoli Stuffed Sweet Potatoes.
These stuffed sweets remind me of one of my favorite after school snacks and dinnertime sides as a kid – my mom would bake (or microwave) a white potato, then stuff it with this cheesy (might have been velvetta?) broccoli filling. So good! This version swaps regular potatoes for Vitamin A and C packed sweet potatoes (though use white potatoes if you prefer, we love those too!) and uses real cheddar instead of that orange “stuff.” I also roast the broccoli (I much prefer roasted to steamed) before stuffing, but to save time, feel free to microwave or briefly steam the broccoli. And, the sun dried tomatoes add a ton of flavor, so don’t skip them.
This plant-powered dish is packed with fiber and vitamin and mineral rich veggies and the cheddar brings the fat and protein, for a pairing that will satisfy and satiate. Because dairy and plants are better together! And, for a balanced meal, these stuffed sweet potatoes go perfectly with grilled or broiled fish, roasted chicken, baked tofu or seasoned lentils. Or serve these sweets alongside a nice salad (just skip the romaine! … major recall) for lunch or serve alone for an afternoon plant-powered snack.
Here’s how to make these Cheddar and Broccoli Stuffed Sweet Potatoes:
Cheddar and Broccoli Stuffed Sweet Potatoes
Sweet potatoes baked until tender then stuffed with shredded cheddar cheese, roasted garlicky broccoli and chopped sun dried tomatoes. These stuffed sweets make the perfect easy side dish for broiled or baked fish, roasted chicken or seasoned lentils. Or, enjoy for lunch along with a leafy green salad.
- 4 medium sweet potatoes scrubbed and dried
- 3 heads broccoli cut into florets
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salted butter
- 6-8 ounces shredded cheddar cheese
- 2 tablespoons oil-packed sun dried tomatoes roughly chopped
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
Preheat oven to 350℉. With a fork, pierce sweet potatoes a few times. Place sweet potatoes directly onto top baking rack.
Meanwhile, line a baking sheet with tinfoil. Toss broccoli florets with extra virgin olive oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper.
Place onto baking sheet and place baking sheet on the lower rack in the oven with sweet potatoes. Roast broccoli for 25-30 minutes and bake sweet potatoes for 45-55 minutes, until sweet potatoes are tender when pierced with a fork or sharp knife.
Remove both broccoli and sweet potatoes from the oven. Let sweet potatoes cool slightly then slice open lengthwise and spread open slightly. Mash pulp of each sweet potato with a fork. Add ½ teaspoon butter to the flesh of each sweet potato.
Toss broccoli and cheese together then stuff into each sweet potato. You will have extra broccoli leftover, set aside for serving.
Heat broiler. Place stuffed sweet potatoes on a foil lined baking sheet and place under the broiler for 1-2 minutes until cheese is melted and bubbly.
Remove from oven, top with sun dried tomatoes and serve with remaining broccoli and cheese.
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Did you know?
- Cheese contributes only 5% of the total calories to the U.S. diet, but delivers:
– 21% of your daily calcium (after milk, it’s the #2 source of dietary calcium for Americans)1
– 11% of phosphorus
– 9% of protein
- New England is home to nearly 1,500 dairy farming families.
- More than 99% of the milk produced on New England dairy farms is bottled or turned into cheese, butter, yogurt and ice cream in New England or New York.