Community recipe
Loaded Broccoli-Bean Sweet Potatoes with Lemon Cheddar Cream
Roasted sweet potatoes become a satisfying weeknight meal when filled with garlicky white beans, tender broccoli, sharp cheddar, and a cool lemony yogurt drizzle. The contrast of caramelized edges, creamy filling, and bright herbs makes this familiar baked-potato format feel fresh without requiring specialty ingredients.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 4 sweet potatos, scrubbed, dried, and pricked with a fork
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 500 g broccolis, washed, dried, and cut into small florets
- 2 cannellini beans, drained and rinsed
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 60 ml waters
- 0.25 tsp kosher salt
- 120 g plain greek yogurt
- 1 lemon, zested and juiced
- 120 g sharp cheddar, coarsely grated
- 15 g fresh parsleies, washed, dried, and finely chopped
Make it
Instructions
- 01
Prepare and start roasting the sweet potatoes
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil. Scrub and dry 4 medium sweet potatoes; prick each several times with a fork. Toss 2 tbsp olive oil with 1 tsp kosher salt and ½ tsp black pepper, then rub the mixture over the potatoes. Set them on the lined sheet and roast for 25 minutes. | Why: Pricking lets steam escape, while the hot oven softens the centers and begins caramelizing the skins.
- 02
Add the broccoli
While the potatoes roast, wash and dry 500 g broccoli and cut it into small florets. After the first 25 minutes, carefully pull out the sheet, scatter the florets around the potatoes, and toss them with the hot oil already on the pan. Return the sheet to the oven for 10 minutes, until the florets are bright green with browned tips and the potatoes yield slightly when squeezed with tongs. | Why: Adding the broccoli later keeps it pleasantly crisp-tender instead of overcooking it while the potatoes finish.
- 03
Make the garlicky white-bean filling
Drain and rinse 2 cans cannellini beans, then shake them dry in a colander. Warm a large skillet over medium heat. Add 2 garlic cloves and cook for 30 seconds, just until fragrant. Stir in the beans, 1 tsp smoked paprika, ½ tsp dried oregano, and ¼ tsp kosher salt. Add 60 ml water, mash about one-quarter of the beans with the back of a spoon, and simmer for 5 minutes. The mixture should be creamy in spots but still visibly chunky. Remove the skillet from the heat. | Why: Partially mashing the beans creates a naturally thick filling while leaving enough whole beans for texture.
- 04
Stir together the lemon cream
In a small bowl, stir 120 g plain Greek yogurt with the zest and juice of 1 lemon until smooth. Taste and add a pinch of salt only if needed. Keep the bowl chilled while the potatoes finish roasting. | Why: Yogurt adds richness without heaviness, and lemon cuts through the sweet potato and creamy filling.
- 05
Fill, melt, and serve
Roast the sheet for 5 more minutes, until the potatoes are completely tender and a skewer slides into their centers without resistance. Cool them for 3 minutes, then split each lengthwise without cutting all the way through. Fluff the centers with a fork and spoon the warm bean mixture into the openings. Sprinkle with 120 g sharp cheddar, return the filled potatoes to the oven for 2 minutes, and wait until the cheese is glossy and melted. Top with the roasted broccoli and drizzle with the lemon cream. Finish with 15 g fresh parsley, and serve immediately. | Why: A brief final melt binds the filling, while the cool drizzle and fresh herbs balance the hot, savory potato.
