Broccoli Cheese Stuffed Sweet Potatoes

My dearest friend Lauren has requested that I make something gluten free, but more specifically she has requested broccoli stuffed potatoes.  I have elaborated upon the recipe she provided me and created something similar yet excitingly different with a secret ingredient!  The best part of making this dish was when I asked my fiance what he thought was in the cheese sauce.  He replied, “milk, cream, flour, butter…”  He sure was surprised when I told him that none of those ingredients are in it!   I hope you like it Lauren!

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4 sweet potatoes

1 broccoli crown

4 cloves garlic, minced

1 tbs olive oil

1/2 tsp red chili flakes

1 can (15 oz) white beans

3/4 cup water

1 cup shredded sharp cheddar cheese

1 tsp salt, divided

Can you guess the secret ingredient?  White beans!  When blended with the cheese it makes for a delightfully healthy cheese sauce to top the broccoli.  Better yet.. no one will know!

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With a damp cloth, rub the outsides of the potatoes to remove dirt.  Poke the potatoes all over with a fork.

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Bake at 450 for 40-50 minutes or until a fork can easily pierce them.  The time will vary depending on the size of the potatoes.

Meanwhile, cut the broccoli into small florets and mince the garlic.

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In a large skillet, heat the olive oil over medium heat.  Add the garlic and let cook for a few seconds before adding the broccoli, red chili flakes, and 1/2 tsp salt.  Cook stirring occasionally for 8-10 minutes or until the broccoli becomes bright green and tender.

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Drain and rinse the white beans and add them to a food processor.  Add in the water, 3/4 cup of cheese, and 1/2 tsp salt.  Blend until smooth.

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Scoop out about 3/4 cup broccoli florets and reserve in a small bowl.  To the skillet, at the white bean cheese sauce and mix to incorporate.

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Once the potatoes are fork tender, remove from the oven and slice in half.  Be very careful!  They will be extremely hot.  When cool enough to handle, scoop out some of the potato to make a well for the broccoli.  You can use this in another recipe!

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Fill the potatoes with the cheesy broccoli.

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Top each potato with a few pieces of the reserved broccoli.  Top with the remaining cheese.  Place the potatoes back in the warm oven until cheese is melted and the broccoli is warmed through.

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Serve with a salad for a healthy gluten free meal!

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