Meatless Monday: Twice Baked Stuffed Sweet Potatoes

After a weekend away, the Meatless Monday reset was especially necessary. However, after waking up at 3:30 in the morning to get home from said weekend away, I wasn’t as much on top of my game at the grocery store as I thought I was. A few items for what I was planning (this awesomeness courtesy of Love and Lemons) just didn’t make it into the cart. Also, I read through the recipe about 4 times and still forgot a critical step. No matter! I worked with what I had and the result was completely delicious. The sauce is outrageously good. And the recipe makes more than you need – so I’m looking forward to dipping veggies and bread into it all week, hopefully. If it lasts. So tonight’s dinner  was definitely inspired by and very similar to the Love and Lemons original, but slightly… we’ll just pretend I wasn’t braindead today and call it “modified.” Here you go.

* 4 medium sweet potatoes
* 4 cups small broccoli florets
* 1t extra virgin olive oil
* 1/2t grainy Dijon mustard
* 1T fresh lemon juice
* 1/3C chopped green onions
* shredded cheddar cheese (optional)
* chia seeds
* sea salt, to taste
* ground black pepper, to taste

for the Sweet Potato Cashew Cream Sauce
* 1/2C water, plus more if necessary to thin out the sauce
* ~1/2C sweet potato mash
* 1/2C raw cashews
* 1 1/2T fresh lemon juice
* 1 clove garlic
* 1t chopped fresh rosemary
* 1/2t sea salt
* 1/4t ground black pepper
Preheat the oven to 400F. Line a baking sheet with foil (or parchment paper). Use a fork to puncture the sweet potatoes a whole bunch of times and then place them on the baking sheet. Roast them for 45 minutes to an hour, until tender.
Slice the cooked sweet potatoes in half and scoop out about a tablespoon of the flesh from each half to make room for the filling, and save that mashed sweet potato.

Place the cashews in a blender or food processor and grind them down. Add the water, sweet potato mash, lemon juice, garlic clove, rosemary, salt, and pepper and blend until smooth. If your sauce is a little thick, add water, a little at a time, until you get a smoother consistency. Set aside.

Steam the broccoli for about 5 minutes, until tender.
While the broccoli is steaming, combine the olive oil, Dijon mustard, lemon juice, and scallions in a bowl. Add the steamed broccoli to the bowl, then salt and pepper to taste, and mix well.
Go back to the sweet potatoes. Scoop some of the cashew cream sauce into the well you carved into each sweet potato. Add a spoonful of the broccoli mixture on top of that, and then a little bit of cheese over it. Finally, sprinkle chia seeds over the top of the potato halves.
Bake 10 more minutes. Serve hot, drizzling some of the unused sauce generously over each sweet potato half.


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