This is such a wonderful potato creation! Sweet potatoes are already so full of flavor, and then they get packed with broccoli and a homemade cashew cream chive sauce to take this dish over the top! Enjoy this delight as a lunch dinner, or even appetizer.
Broccoli-Stuffed Baked Sweet Potato With Cashew Cream Chive Sauce [Vegan]
For the sweet potatoes:
- 2 to 4 sweet potatoes (generally 1 per person)
- 2 to 4 cups broccoli florets
For the Sauce:
- 1 cup cashews
- 1/3 cup water
- Juice from 1/2 lemon
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 400°F. Line a baking sheet with foil and place on the bottom shelf in the oven.
- Using a fork, pierce each potato a few times. Then place potatoes in oven. Bake for about 45 minutes to an hour; until tender.
- To make the sauce, in a blender, combine all the sauce ingredients. Blend on high until creamy. If you have a powerful blender, you can warm the sauce by blending on high for a few minutes as well. If using a regular blender, transfer the sauce to a bowl or pan and heat up prior to serving.
- When the sweet potatoes are almost done baking, begin preparing the broccoli. Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (If you don’t have a steamer, you can put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce the heat to medium and let cook for 5 to 6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is ready, remove from the heat. Green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7-minute mark of cooking. So watch the time, and don’t let the broccoli overcook.
- Now the sweet potatoes should be ready; pull those out of the oven and begin plating. Cut down the middle of each sweet potato and add a portion of broccoli into the crease. Drizzle with some cashew cream sauce and serve!
You can buy a head of broccoli and chop it yourself, or to save time you can by precut broccoli that has already been cut into florets. If you are not using a high-speed blender for this recipe, soak your cashews for at least 30 minutes before attempting this recipe.