Broccoli Cheese Stuffed Sweet Potatoes
Ingredients:
4 sweet potatoes
15-ounce can white beans (or 1½ cups cooked)
¾ cup water
½ to 1 cup Mexican blend cheese
½ teaspoon kosher salt
1 bunch broccoli
4 cloves garlic
1 tablespoon olive oil
1 pinch red pepper flakes
Directions:
1. Preheat the oven to 450F. Poke the sweet potatoes all over with a fork. Place them in the oven and roast them around 45 to 50 minutes, until tender (the time will vary based on the size of the potatoes).
2. Meanwhile, cut the broccoli into florets. Mince or press the garlic cloves. In a large skillet, heat 1 tablespoon olive oil, then add the garlic. Wait until the garlic sizzles, after about 30 seconds add one pinch red pepper flakes and the broccoli. Saute the broccoli until bright green and tender, 5 to 7 minutes.
3. Drain and rinse the beans. In the bowl of a food processor, mix together the beans, ¾ cup water, ½ cup Mexican blend cheese, and ½ teaspoon kosher salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy.
4. When the sweet potatoes are done, cut out the centers and remove some sweet potato (this can be saved and eaten later). In each potato, add the bean mixture, then top with broccoli and a bit of cheese on top. (Or, mix the broccoli in with the cheese mixture and fill it into the sweet potatoes.) Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm
