Scale

4 medium sweet potatoes

2 cups broccoli florets, steamed

1 cup shredded cheddar cheese

1/4 cup Greek yogurt or sour cream

1 tbsp butter (optional)

Salt & pepper, to taste

Optional toppings: chopped green onions, crispy bacon bits, or paprika

Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce with a fork several times.
Bake directly on the oven rack or on a baking sheet for 40–45 min until tender.
While potatoes bake, steam broccoli until bright green and tender. Chop finely.
Once sweet potatoes are done, let cool slightly. Slice open and fluff the insides with a fork.
Mix steamed broccoli, cheddar, Greek yogurt, butter, salt, and pepper. Spoon mixture into sweet potatoes.
Optional: return stuffed potatoes to the oven for 5 min to melt cheese fully. Serve warm.

Can prep sweet potatoes ahead of time; reheat before stuffing.

Add-ins: caramelized onions, roasted garlic, or sautéed mushrooms for extra flavor.

For a vegan version, use dairy-free cheese and plant-based yogurt or butter.

Great as a hearty side or a light main course.