See original recipe: http://www.acouplecooks.com/2...
Preheat oven to 450°F.Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 to 50 minutes, until tender (timing will vary based on the size of the potatoes).Meanwhile, cut the broccoli into florets. Mince or press 4 garlic cloves. In a large skillet, heat 1 tablespoon olive oil, then add the garlic. Wait until the garlic sizzles, after about 30 seconds add one pinch red pepper flakes, the broccoli, and a few pinches of kosher salt. Sauté the broccoli until bright green and tender, 5 to 7 minutes.Drain and rinse the beans. In the bowl of a food processor, blend the beans, ¾ cup water, ½ cup shredded cheese, and ½ teaspoon kosher salt. Taste, and add additional seasonings if necessary, or additional water to make the sauce more creamy. Add the broccoli to the cheese mixture.After the sweet potatoes are baked, cut out the centers and remove some sweet potato (which can be saved and eaten later). Place the cheese and broccoli mixture into the hole in each potato, then top with additional shredded cheese. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 273.8mg||9 %|
|Potassium 931.4mg||25 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 29.5g|
|Protein 6.6g||9 %|
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Calories per serving: 176
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