Broccoli Cheese-Loaded Baked Sweet Potatoes

Updated at: Thu, 17 Aug 2023 08:02:34 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Step 2

Pierce the sweet potatoes with a fork, then cook in the microwave for 6-7 min or until slightly softened

Step 3

Transfer the softened sweet potatoes to a tin foil-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper, then put the tray in the oven and cook for 12-15 min or until they are cooked through

Step 4

Meanwhile, cut the broccoli into small florets and cut the stem[s] into bite-sized pieces

Step 5

Add the broccoli florets and chopped broccoli stem to a pot of plenty of boiled water and bring to the boil over a high heat. Once boiling, cook for 4-5 min or until tender. Once done, drain, return to the pot and keep covered

Step 6

Whilst the broccoli is cooking, peel and finely chop (or grate) the garlic

Step 7

Peel and finely slice the brown onion

Step 8

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the sliced onion and chopped garlic and cook for 5-6 min or until softened

Step 9

Once softened add 30g butter with 30g flour to the pan with the garlic and onion and stir with a wooden spoon for 3-4 min or until the butter melts and a sandy paste forms – this is your roux

Step 10

Gradually whisk 250ml milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Step 11

Add the panko breadcrumbs to a baking tray with the dried oregano, a sprinkle of grated Italian hard cheese (save the rest for later!), a generous drizzle of olive oil and a pinch of salt and pepper – this is your herby panko

Step 12

Put the herby panko in the oven for 5-6 min or until golden. Tip: Watch this like a hawk to make sure it doesn't burn!

Step 13

Grate the cheddar cheese into the béchamel sauce, then add half of the wholegrain mustard (not a mustard fan? Go easy!) and the remaining grated Italian hard cheese

Step 14

Season generously with salt and black pepper, the add the cooked broccoli to the sauce and mix everything together – this is your broccoli cheese

Step 15

Once done, remove the baked sweet potatoes from the oven and slice down the middle, leaving the ends intact. Add a drizzle of olive oil and a pinch of salt

Step 16

Wash the baby leaf salad, then pat it dry with kitchen paper. Toss the baby leaf salad with the balsamic vinegar and a drizzle of olive oil

Step 17

Serve the broccoli cheese over the baked sweet potato with the dressed baby leaf salad to the side – these are your broccoli cheese-loaded baked sweet potatoes

Step 18

Sprinkle the herby panko and chilli flakes (can't handle the heat? Go easy!) over the broccoli cheese-loaded baked sweet potatoes

Step 19

Enjoy!

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Delicious

Go-to

Kid-friendly

Makes leftovers

Easy