Roasted Broccoli and Cheddar Stuffed Sweet Potatoes
Fluffy sweet potatoes stuffed with roasted broccoli, cheddar, and a tangy yogurt drizzle.
Prep: 10 · Cook: 30 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (307 reviews)
INSPIRED BY
Built for busy weeknights with pantry staples and bold, clean flavors.
Story
Stuffed sweet potatoes are one of those dinners that feel like you tried harder than you did. I love how the oven does most of the work while I tidy up and set the table. The broccoli gets those little roasted edges, the cheddar melts into everything, and the yogurt drizzle keeps it from feeling too heavy.
By Casey
Ingredients
- 4 medium sweet potatoes
- 3 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Kosher salt and black pepper
- 1 1/2 cups shredded cheddar
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp chopped chives or green onion
- Optional: hot sauce
Instructions
- Heat oven to 425F, poke sweet potatoes with a fork, place on a sheet pan.
- Roast 15 minutes, add broccoli tossed with olive oil, paprika, garlic powder, salt, and pepper.
- Roast 15 minutes more until potatoes are tender and broccoli is browned at the edges.
- Split potatoes, fluff the insides with a fork, season with a pinch of salt.
- Top with broccoli and cheddar, return to oven 2 to 3 minutes to melt.
- Whisk yogurt with lemon juice, drizzle over potatoes, finish with chives and optional hot sauce.
Chef Tips
- If your potatoes are large, add 5 to 10 minutes to the initial roast.
- Pre-shredded cheddar works, but freshly shredded melts smoother.
- Add black beans for extra protein without extra cooking.
Cook's Notes
- Add broccoli later so it roasts, not overcooks.
- Use lemon in the yogurt drizzle, it balances the sweet potato.
- For a faster version, microwave the potatoes, then broil the topping for 2 minutes.