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.