By Katie Barber
Broccoli and Walnut Stuffed Sweet Potato
8 steps
Prep:15minCook:20min
Try other vegetables in the sweet potato filling, such as chopped spinach, peas, corn, or green beans. Microwaving the sweet potato reduces the cooking time by more than half. However, if you prefer, you can do step 2 in the oven. Wrap the sweet potato in foil, and roast at 200C for 40 minutes; unwrap and proceed with the recipe.
Updated at: Thu, 17 Aug 2023 11:33:09 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories691.7 kcal (35%)
Total Fat35.3 g (50%)
Carbs72.8 g (28%)
Sugars15.1 g (17%)
Protein26 g (52%)
Sodium835.8 mg (42%)
Fiber12.7 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat oven to 220C.
Step 2
Prick sweet potatoes all over with a sharp knife. Microwave on high (100%) for 10 minutes or until soft.
Step 3
When cool enough to handle, trim tops off sweet potatoes. Scoop flesh into a small bowl (reserve sweet potato shells) and mash.
Step 4
Stir in broccoli, walnuts, mustard, 2 tbsp of the chives, and .33 cup of the cheddar. Season to taste.
Step 5
Spoon broccoli mixture into sweet potato shells. Place on an oven tray lined with baking paper. Sprinkle with remaining cheddar.
Step 6
Bake for 10 minutes or until golden.
Step 7
Meanwhile, fry eggs in a heated, oiled small frying pan until the whites are firm, edges are crisp, and the yolks are cooked to your liking; season.
Step 8
Top sweet potato with fried egg; sprinkle over remaining chives.
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