Stuffed Sweet Potato With Spicy Broccoli Recipe

Stuffed Sweet Potato With Spicy Broccoli Recipe

Easy Weeknight Dinners // Un-Recipe No. 9:

Stuffed Sweet Potato With Spicy Broccoli Recipe

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Hands-on time:
Serves: 4

This spicy, smoky baked sweet potato is stuffed with blackened broccoli, forbidden rice and toasted almonds.


Baked Sweet Potatoes (pssst: >> how to bake a perfect sweet potato)
Forbidden Rice (Black Rice Or Wild Rice Works Too!)
Olive Oil
Chili Paste
Liquid Smoke

Stuffed Sweet Potato With Spicy Broccoli Recipe | Stuffed Sweet Potato Monday


Prep For Stuffed Sweet Potato With Spicy Broccoli Recipe:

1. Get The Rice Goin’: Cook the rice with a rice cooker or pot on the stove. Cook time will vary depending on what type of rice or method you use — plan ahead so the rice finishes about the same time as the sweet potatoes. I use a rice cooker and while the rice comes out perfectly every time, it takes over an hour, which is why this was Step 1 for me.

Forbidden Rice

2. Toast The Almonds: Before you bake the sweet potatoes, roughly chop a few handfuls of raw almonds. Place on a cookie sheet and bake in a 250 degree oven for 10-12 minutes or until you can smell them.

Chopping Almonds To Be Toasted

3. Prepare The Spicy Smoky Broccoli: Whisk a couple Tbs. of olive oil with a heaping spoonful of thai chili paste. Add a few splashes of liquid smoke and a couple pinches of salt and pepper. Chop about 16 oz. or a head of broccoli into florets. Add the broccoli to the bowl with the sauce and stir to coat. Spread the broccoli on a cookie sheet and place in the same oven as the sweet potatoes. Bake for about 25 minutes, checking halfway to turn them.

4. Assemble The Stuffed Sweet Potato: Take a heaping spoonful of the forbidden rice and place inside each cooked sweet potato. Place a few florets of the blackened broccoli over the rice and sprinkle with the toasted almonds. (Top off with a few squirts of sriracha if you’re one of those all-sriracha-all-the-time people, of which I am.)



Surprise Ingredient:

Liquid Smoke. This is like barbeque in a bottle. Of course it’d be great to grill the broccoli over an open grill to give it a nice char (in fact, do this if you’re up for it), but a couple dashes of this magic potion adds just the right amount of woodsy, smoky complexity. Use a few splashes of liquid smoke whenever you want to add a little excitement to an otherwise ordinary broccoli recipe.

For The Win:

Candy The Almonds. If you want to crank the flavor up a notch, coat your almonds in a little oil, chili pepper, cinnamon, maple syrup and liquid smoke before toasting them. It’s not necessary to do this as the creamy sweetness of the sweet potato naturally complements the crunch of the almonds, but if you do, the candied almonds make for a nice snack the next day.

The Takeaway:

Timing. This un-recipe takes a little bit of planning up front, and then you can literally walk away while dinner cooks. The first thing I do when I walk in the door after work on Mondays is preheat the oven to 425. This time I toasted the almonds and got the rice cooking before getting the sweet potatoes in the oven. Then I prepped the broccoli so it’d be ready to pop in when the sweet potatoes and the rice had about a half an hour of cook time left.

Stuffed Sweet Potato With Spicy Broccoli Recipe

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