Two Years Ago: Mustard Swordfish Kebabs
I should state right up front that The Lawyer and I don't really care for sweet potatoes, having first encountered them in the ever-popular brown-sugar-and-mini-marshmallow baked casserole. Having said that, we're trying to eat healthy and more vegetarian entrees so I decided to push the envelope a little. Many stuffed sweet potato recipes use whole black beans as the major part of the stuffing. The combination of a soft potato with soft beans seemed unappealing to me - it needed some crunch. This recipe combines crisp-tender broccoli with a healthy sauce made from pureed white beans and a small amount of cheddar cheese, which lends protein and creaminess to the stuffing without the fat and calories of a normal cheese sauce. And it worked! Sprinkle a little extra cheese on top and pop the potatoes back in the oven to heat the stuffing, melt the cheese, and crisp the edges of the potato skin. Dollop on a little sour cream or Greek yogurt, garnish with some green onions, and you've got a delicious vegetarian entree. This whole sweet potato thing might just work out after all.
Broccoli Cheese Stuffed Sweet Potatoes
4 large sweet potatoes
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
Your favorite spice blend for vegetables, optional
1 head broccoli
2 cloves garlic, minced
1 pinch red pepper flakes
15-ounce can white beans, drained and rinsed
¾ cup water
1 cup shredded sharp cheddar
½ cup sour cream or Greek yogurt
Sliced green onions, for garnish
Preheat oven to 450d.
Wash and scrub the sweet potatoes; pat dry. Prick all over with a fork. Use 1 tablespoon of olive oil to rub the outside of the sweet potatoes. Place them in the oven directly on the oven rack and roast for 50 minutes, or until tender.
Meanwhile, cut the broccoli into small florets. Heat the remaining tablespoon of olive oil in a skillet and then add the garlic. Stir for 20-30 seconds, then add the broccoli, pinch of red pepper, and a few pinches of salt. Sauté until the broccoli is bright green and crisp-tender, 5-7 minutes. Set aside.
In the bowl of a food process, blend the beans, 3/4 cup water, ½ cup shredded cheese, and ½ teaspoon kosher salt until smooth. Taste and adjust seasonings if needed. In a medium bowl, combine the cheese sauce with the broccoli.
When the potatoes are done, remove them from the oven and cut open down the center. Remove some of the flesh from the middle, then sprinkle the inside of each potato with salt and pepper or your favorite vegetable seasoning. Divide the cheese and broccoli mixture between the potatoes. Top with the rest of the shredded cheese, then place the potatoes back in the oven for a few minutes until the cheese is melted. Top with sour cream or yogurt and green onions and serve.