Broccoli and Cheese Stuffed Sweet Potatoes: Easy, Cozy Weeknight Recipe
In this cozy, honest kitchen moment, we’re turning humble sweet potatoes into a satisfying, broccoli-studded dish. The Broccoli and Cheese Stuffed Sweet Potatoes are straightforward to pull together, and they strike a nice balance between creamy filling and the bit of bite from the broccoli. If you’re after something that feels comforting but isn’t heavy, this recipe fits the bill. It’s also a great option for meal prep—you can bake a batch on Sunday and reheat portions during the week.
Ingredients for this Broccoli and Cheese Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 cup broccoli florets, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional chopped chives for garnish
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, then pierce each a few times with a fork. Bake directly on the oven rack or on a lined sheet for about 40–45 minutes, until very tender.
- While the potatoes bake, steam or microwave the broccoli until just tender. If you’re short on time, you can blanch it quickly in hot water for 1–2 minutes and drain well.
- When the potatoes are done, let them sit for a few minutes. Slice them in half lengthwise, scoop out a little flesh to make a shallow boat, and transfer the scooped flesh to a bowl.
- Mash the potato flesh with the butter, Greek yogurt, garlic powder, and a pinch of salt and pepper until creamy. Stir in the chopped broccoli and half of the cheddar cheese.
- Spoon the broccoli mixture back into the potato boats. Sprinkle with the remaining cheddar cheese.
- Return to the oven for about 5–7 minutes, or until the cheese is melted and bubbling. If you like the tops a bit golden, switch to the broil setting for 1–2 minutes at the end, watching closely.
- Garnish with chopped chives if using. Serve hot and enjoy the creamy, cheesy filling with a crisp potato skin.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 40–45 minutes (potatoes) + 5–7 minutes (melting cheese)
- Total time: About 60 minutes
Nutritional information
Each serving provides a balanced mix of carbohydrates from the sweet potato, protein from the yogurt and cheese, and fiber from the broccoli. Roughly, you can expect around 320 calories per serving, with variations depending on the exact cheese and yogurt you choose.
Frequently asked questions
Can I make these ahead?
Yes. You can bake the potatoes ahead, then rewarm them and stuff them with the broccoli-cheese filling when you’re ready. If you want to assemble in advance, keep the potato boats ready but don’t bake with the filling yet—refrigerate, then finish in the oven later. This is great for meal-prep Sunday lunches.
What if I don’t eat dairy?
Swap the cheddar for a dairy-free cheese alternative and use a dairy-free yogurt. The dish will still be creamy thanks to the mashed potato and broccoli. A squeeze of lemon can brighten the flavor if you skip dairy altogether.
Can I add protein to make it a heartier dish?
Absolutely. Stir in cooked shredded chicken or turkey, or fold in some crumbled crispy bacon for extra savoriness. For a vegetarian boost, add cooked chickpeas or white beans to the filling.
Broccoli and Cheese Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 cup broccoli florets, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- optional chopped chives for garnish
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, then pierce each a few times with a fork. Bake directly on the oven rack or on a lined sheet for about 40–45 minutes, until very tender.
- While the potatoes bake, steam or microwave the broccoli until just tender. If you’re short on time, you can blanch it quickly in hot water for 1–2 minutes and drain well.
- When the potatoes are done, let them sit for a few minutes. Slice them in half lengthwise, scoop out a little flesh to make a shallow boat, and transfer the scooped flesh to a bowl.
- Mash the potato flesh with the butter, Greek yogurt, garlic powder, and a pinch of salt and pepper until creamy. Stir in the chopped broccoli and half of the cheddar cheese.
- Spoon the broccoli mixture back into the potato boats. Sprinkle with the remaining cheddar cheese.
- Return to the oven for about 5–7 minutes, or until the cheese is melted and bubbling. If you like the tops a bit golden, switch to the broil setting for 1–2 minutes at the end, watching closely.
- Garnish with chopped chives if using. Serve hot and enjoy the creamy, cheesy filling with a crisp potato skin.
