One day for dinner I was feeling twice baked sweet potatoes but idk if you've ever tried to twice bake something, it takes FOREVER. So I cheated on this one a little bit. This recipe also turned out to be accidentally vegan. You can keep it that way or you can add cheese, totally up to you.
The way I cheated the whole twice baked thing was that I used the microwave. I feel like when it comes to food blogs and the Food Network, the microwave gets a bad wrap but come on, it is the handiest piece of kitchen hardware in my opinion. Sure it doesn't get things crispy and delicious but that's why the second cook on these sweet taters IS in the oven. We are just getting a head start and shaving like an hour off the cook time by doing the first bake/cook in the microwave.
Here is what you need and then what you got to do for an awesome side dish:
4 medium sweet potatoes
1 bag frozen spinach
1 medium onion (chopped)
2 cloves garlic (minced)
salt to taste
pepper to taste
red pepper flakes to taste
3 - 4 tablespoons non-dairy milk
1/4 cup nutritional yeast
1 tablespoon dijon mustard
sprinkle of bread crumbs (optional)
Wash your sweet potatoes super well so that you can eat the skin since that's where a ton of the nutrients are. Then steam your sweet potatoes in the microwave for 5 minutes or until soft (this is where the first "bake" or fake bake comes in).
Steam frozen broccoli according to package then squeeze all the water out.
While waiting for the sweet taters to cool a bit, preheat your oven to 400 degrees fahrenheit.
Saute chopped onion, minced garlic, sprinkle of salt, pepper and red pepper flakes in 1 tablespoon of olive oil until translucent.
Half the sweet potatoes lengthwise and scoop out the potatoe leaving 1/4th inch on the skin as a boarder. Add the scooped portion to a large bowl.
To the tater bowl, add drained spinach, onion and garlic mixture, non-dairy milk, nutritional yeast and dijon mustard.
Mash/mix this concoction until fully combined (I used a hand mixer).
Spray a little cooking oil on the skin side of the empty, halved sweet potatoes then salt and pepper to taste.
Put the potato halves concave potato side up on a sheet pan and distribute the potato mixture evenly into the halved taters. These should be mounded up just a bit.
This step is optional but I then sprinkled the top of my stuffed potato halves with bread crumbs then sprayed them lightly with cooking spray.
Bake the sweet potatoes at 400 degrees (F) for 20 minutes or until the bread crumbs (or the mixture if you're foregoing the bread crumbs) is browned to your liking.
Serve 1-2 halves per person, store extras in an air-tight container.