Recipe

Broccoli and walnut stuffed sweet potato

This broccoli and walnut stuffed sweet potato is not only packed with loads of delicious ingredients and textures, but it also ticks all the healthy boxes! This delicious dish has it all!

  • 5 mins preparation
  • 25 mins cooking
  • Serves 1
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Ingredients

Broccoli and walnut stuffed sweet potato
  • 1 medium kumara (orange sweet potato) (400g)
  • 60 gram broccoli, chopped finely
  • 1/4 cup (25g) crumbled walnuts
  • 2 tablespoon finely chopped fresh chives
  • 3 teaspoon wholegrain mustard
  • 1/3 cup (40g) grated vintage cheddar
  • 1 egg

Method

Broccoli and walnut stuffed sweet potato
  • 1
    Preheat oven to 220°C.
  • 2
    Prick kumara all over with a sharp knife. Microwave on HIGH (100%) for 10 minutes or until soft.
  • 3
    When cool enough to handle, trim top off kumara; scoop flesh into a small bowl and mash. Stir in broccoli, walnuts, 1½ tablespoons of the chives, mustard and ¼ cup of the cheddar Season to taste.
  • 4
    Spoon broccoli mixture into kumara. Place kumara on a baking-paper-lined oven tray; sprinkle with remaining cheddar. Bake for 10 minutes or until golden.
  • 5
    Spoon broccoli mixture into kumara. Place kumara on a baking-paper-lined oven tray; sprinkle with remaining cheddar. Bake for 10 minutes or until golden.

Notes

Crumbed walnuts, so labelled, are available in the baking aisle at most supermarkets; if you can’t find them, simply coarsely chop whole walnuts. Try other vegetables in the kumara filling, such as chopped spinach, peas, corn or green beans. Starting the cooking process of the kumara in the microwave reduces the cooking time by more than half. However, if you don’t have a microwave, you can do step 2 in the oven. Wrap kumara in foil, roast at 200°C for 40 minutes; unwrap and proceed with the recipe.

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