Wednesday nights are swim nights! And they are kind of crazy. Crazy means an easy meal is a must! Today it’s all about the humble potato.
It all starts with the hubs getting home from work. We catch up, play with baby and then it’s go time! The hub preps his swim gear and I prep the baby. Bathing suits, towels, change of clothes, diapers.. Check check check!
We somehow always end up running around like headless chickens but we always make it just in time. The YMCA swimming pool is a little nuts, I’m not going to lie. There are tons of kids, some in class, others playing, ALL SUPER LOUD. But honestly within a few minutes it all becomes background noise when you see the Sea Turtle class aka the teeny tiny baby class (all under the 18 months).
Cute beyond cute. Class starts and it involves lots of songs and parents bouncing baby. Blowing water bubbles, more songs, baby kicks and even babies pounding fists. My role is to ooh and aah with the rest of the parents watching from the bench, while I take 1000 photos and videos.
Leaving is a whole other beast as everyone is on the same mission… “Get dry, change and hurry home to dinner!” This is where my beloved potato comes in.
I know I know. Potatoes seem boring. But let me tell you that this humble spud can be transformed into a quick healthy and fabulous dinner if done right. One of our favorite comforting combinations is Cheesy Broccoli Sweet Potato.
My goal with all my recipes is to keep things simple, whole and pure. And this recipe really showcases all 3! Incredibly simple to make. Using 3 whole ingredients (potato, broccoli and cheese) to make a purely comforting dinner.
As for the potato, there are 3 ways to bake this sweet spud:
- In the oven
- In the microwave
- In the slow cooker
In our case, I didn’t want to burn the house down leaving the oven on, so we opted for slow cooker. Which means… drop roll please…. that we come home to a perfectly hot and fluffy sweet potato just waiting to be stuffed with broccoli and cheesy goodness!
There is nothing better! I’m telling you! Well maybe a glass of Pinot Gris or Chenin Blanc to pair with it …might make it slightly better 😉 but only marginally.
Cheesy broccoli Sweet Potato {cooked 3 ways}
Serves 4. Vegetarian and Vegan (make sure to use vegan cheese, sour cream, butter and/or yogurt)
Notes: if you cook the broccoli ahead of time, simply heat up the broccoli it in the microwave or a skillet before mixing with the cheese and yogurt or cream. You want to make sure your broccoli is warm before stuffing the potato.
You can get creative with your cheese choice. Colby Jack, Monterrey, Mexican blend all work great. Just ensure it is the type of cheese that will melt.
- 4 medium-sized sweet potatoes
- 2 tablespoons butter
- 1 large head of broccoli
- 1 1/4 cups cheddar cheese, shredded*
- 1/4 cup Greek yogurt or sour cream
- Salt and pepper
- Red pepper flakes (optional)
Scrub the potatoes well and prick them with a fork several times. Select one of the below 3 ways to make the potatoes:
- In the oven – Wrap it in tin foil and place on a cookie sheet. Roast in the oven at 400° for 45 min – 1 hr depending on the size.
- In the microwave –Microwave on high for 7-10 minutes until done. I like to flip it halfway.
- In the slow cooker – Wrap it in tin foil and place in slow cooker. Cook on low for 7-8 hours or on high for 4 hours.
** make sure to poke your potato with a knife to ensure it’s soft and done.
Preheat oven to 400°. Once your potato is cooked and ready, cook the broccoli. Bring a large pot of water to a rapid boil with a large pinch of salt. Cut the broccoli into florets. Add the broccoli florets and cook until crisp-tender, about 2 to 2 ½ minutes. Remove with a slotted spoon and drain well.
In a bowl, mix warm broccoli, yogurt or sour cream and 1/2 cup of cheese. Season with salt, pepper and for a little heat, a pinch of red pepper flakes.
Slice the tops of your warm sweet potatoes to create a little pocket. Spread about ½ tablespoon of butter inside the flesh of each one. With a fork, slightly fluff the potatoes flesh on the inside. Then stuff a quarter of the broccoli mixture in each potato.
Lastly, top each potato with the remaining cheese and place in the oven on a cookie sheet for 7-10 minutes until warm and bubbly.
Feel free to top it with more yogurt, sour cream or even bacon for my bacon loving friends.
Originally posted 2016-02-24 11:51:02.
Bethany says
By Val says
Grace | eat, write + explore says
By Val says