These twice baked sweet potatoes are a complete departure from the sweet potatoes I ate growing up. Then, I only had them once a year at Thanksgiving, where they were layered into a casserole loaded with mini marshmallows. For years, I thought I didn’t like sweet potatoes. It turns out, that casserole was just too sweet for me! I actually love sweet potatoes, but not when they’re loaded with brown sugar and marshmallows. These twice baked sweet potatoes are a perfect balance of sweet and savory. They take the potatoes’ natural sweetness and offset it with cozy, bright, and tangy flavors. Stuffed with a zesty broccoli salad and a luscious cashew cream, they’re super fresh, healthy, and delicious. I think you’re going to love them.
Twice Baked Sweet Potatoes Ingredients
These twice baked sweet potatoes are at least twice as healthy as any twice baked potatoes I’ve eaten before. Instead of using regular baked potatoes, I opt for the nutrient-dense sweet potato. Then, instead of adding the usual sour cream or cream cheese, I fill the potatoes with all sorts of nourishing ingredients:
A steamed broccoli salad – Dressed with garlic, olive oil, Dijon mustard, lemon juice, and scallions, it’s bright, tangy, and fresh. Sweet potato-rosemary cashew cream – This. Sauce! I make it by blending some of the baked mashed sweet potatoes with cashews, rosemary, and lemon. It’s sweet, savory, cozy, and rich. You’ll love it in this recipe, but you might find yourself drizzling it over everything else, too! Hemp seeds – They add a nice crunch. Fresh parsley – A fresh finishing touch. And a sprinkle of cheddar cheese – This is one of those recipes where the cheese is optional or not optional, depending on your preference. The creamy cashew filling is so delicious that the cheese isn’t necessary for flavor. But if you ask my husband Jack if he wants cheese on anything, his answer will always be “yes, please more cheese!”
These components are healthy, but that doesn’t mean they’re not delicious. Together, they create an irresistible balance of rich, fresh, bright, and zesty flavors. Find the complete recipe with measurements below.
How to Make Twice Baked Sweet Potatoes
If you’ve never made twice baked sweet potatoes before, they’re not tricky, but they do take some time to prepare. They’re “twice-baked” because the first step is always baking the sweet potatoes. Then, you slice them open, scoop out some of the flesh, stuff them with fillings, and bake them again! In this recipe, this process goes something like this:
Serving Suggestions
These healthy twice baked sweet potatoes would be a great side dish for any holiday meal, along with classic recipes like roasted beets, green bean casserole, mashed potatoes, and stuffing, or any of these holiday side dishes. Special occasions aside, these twice baked sweet potatoes make a great everyday main course. They’re excellent paired with a hearty salad or soup. Try serving them with any of these recipes:
Rainbow Kale Salad Farmhouse Farro Salad Roasted Beet Salad Shredded Brussels Sprout Salad with Cranberries Caesar Salad Roasted Cauliflower Soup Carrot Ginger Soup Many-Veggie Vegetable Soup
Find more salad ideas here and more soup recipes here!
