Broccoli and Cheddar Stuffed Sweet Potatoes: A Hearty Breakfast with Sweet Potatoes, Broccoli, and Cheese
These Broccoli and Cheddar Stuffed Sweet Potatoes are a hearty and delicious breakfast that will keep you satisfied all morning long. The sweet potatoes are roasted until tender, then mashed and mixed with broccoli, cheddar cheese, and a creamy sauce. The result is a comforting and flavorful dish that's perfect for a cold winter day.
I first came up with this recipe on a cold winter morning when I was looking for something hearty and satisfying to eat. I had some leftover roasted sweet potatoes in the fridge, and I thought it would be fun to stuff them with broccoli and cheese. The result was so delicious that I've been making it ever since.
Broccoli and Cheddar Stuffed Sweet Potatoes: A Hearty Breakfast with Sweet Potatoes, Broccoli, and Cheese Broccoli and Cheddar Stuffed Sweet Potatoes: A Hearty Breakfast with Sweet Potatoes, Broccoli, and Cheese Broccoli and Cheddar Stuffed Sweet Potatoes: A Hearty Breakfast with Sweet Potatoes, Broccoli, and Cheese Broccoli and Cheddar Stuffed Sweet Potatoes: A Hearty Breakfast with Sweet Potatoes, Broccoli, and Cheese
Prep time: 15 | Cook time: 60 | Serves: 4
Ingredients
  • 2 large sweet potatoes, scrubbed and pierced with a fork
  • 1 head of broccoli, cut into florets
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (Whole30 compliant)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bake sweet potatoes for 45-60 minutes, or until tender. Allow to cool slightly.
  3. While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.
  4. Add onion and garlic and cook until softened, about 5 minutes.
  5. Add broccoli florets and cook until tender, about 10 minutes.
  6. Stir in almond milk, nutritional yeast, salt, and pepper. Bring to a simmer and cook for 5 minutes.
  7. Once sweet potatoes are cool enough to handle, cut them in half lengthwise.
  8. Scoop out the flesh of the sweet potatoes, leaving a 1/2-inch border.
  9. Mash the sweet potato flesh with a fork and add it to the skillet with the broccoli mixture.
  10. Stir to combine and heat through.
  11. Spoon the broccoli and sweet potato mixture into the sweet potato skins.
  12. Top with shredded cheddar cheese and bake for 5 minutes, or until the cheese is melted and bubbly.
Why It Works
  • The sweet potatoes provide a sweet and starchy base for the stuffing.
  • The broccoli adds a bit of crunch and fiber.
  • The cheddar cheese provides a creamy and flavorful sauce.
  • The almond milk and nutritional yeast add a bit of creaminess and umami.
  • The salt and pepper help to balance out the flavors.