Stuffed Sweet Potatoes w/ Broccoli
I am not a vegetarian by any means, but meals like this make me want to be.
I love vegetables as much as I love cake (now that's a bold statement), and I love a sweet potato more than a russet potato (another bold statement).
I saw a photo of a twice baked sweet potato with broccoli in Cooking Light Magazine and I cut it out to remind me to try this combination.
Of course I changed the rules. I did not twice bake it, I omitted any cheese, butter or sour cream, and added an anchovy and a delicious harissa yogurt topping.
I used my baby broccoli (aka broccolini) from the garden, and added some garlic.
Remember, sweet potatoes are a GREAT source of vitamin A (one of the highest) and an excellent source of fiber and need no sugar, butter or sour cream. Considered a super food, they are sweet on their own and contain natural sugars.
I love them, but hey, that's me.
This was absolutely delicious, and enough for a meal. I was nervous that the other eater would not approve of a stuffed sweet potato for dinner, but he approved.
Stuffed Sweet Potatoes w/ Broccoli and other stuff....... for 2 people
2 sweet potatoes
4 oz. (about 1/2 cup or a big handful) broccoli or baby broccoli (broccolini)
2 garlic cloves, chopped
salt & pepper
6 oz. container plain Greek yogurt (I use Fage 2%)
1 tsp. harissa paste (a yummy Middle Eastern spicy condiment that I am addicted to lately)
Here we go:
Prick the potatoes w/ a fork and roast in a 400F oven for 1 hour.
While the sweets are baking, prepare the broccolini (much sweeter than regular broccoli, FYI).
Blanch the broccolini in boiling salted water for 4 minutes (you can do this way ahead of time).
Drain the water and add some olive oil and chopped garlic to the broccoli in the pan..
Saute the broccoli for a few minutes on medium heat until the garlic is fragrant, about 2 minutes.
Season with salt & pepper and set aside.
Transfer to a cutting board and chop the broccoli, reserving some pieces whole.
Remove the cooked sweet potatoes to a cutting board (careful! they are hot!).
While they are still hot, but ok to handle, cut a slit down the middle of each potato (careful not to ruin the skins, you need them to hold the filling...) and spoon out the sweet potatoes. Place in a bowl and mash with a fork. Season with salt & pepper.
Mix the chopped broccoli with the mashed sweet potatoes. Spoon this filling back into the potato shells.
Top with the reserved larger broccoli pieces.
I make a sauce with a container of Greek yogurt mixed with a tsp of harissa paste.
Top the stuffed potatoes w/ some yogurt sauce and top each one with an anchovy slice.
Voila! Dinner is served.