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Baked Sweet Potatoes

4 Servings, Each Counts as: 5 Life Carbs, 6 Life Fats


Ingredients
4 sweet potatoes
4 cups broccoli florets
1 tsp olive oil 
1 garlic clove, minced
1/2 tsp dijon mustard
1/3 cup chopped scallions
1/4 cup hemp seeds 
1/2 cup chopped parsley 
salt and pepper 
For Sauce: 
1/2 cup water
1/2 cup sweet potato mash 
1/2 cup raw cashews (soaked and drained) 
1 1/2 tsp lemon juice
1 garlic clove
2 tsp chopped rosemary
1/2 tsp sea salt
1/4 black pepper 

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Roast for 45 minutes, or until tender. Slice in half and scoop out a tablespoon of mash from each half to make room for the filling, ½ cup total. 
2. Make the creamy sauce: In a blender, combine water, sweet potato mash, cashews, lemon juice, garlic, rosemary, salt, and pepper and blend until smooth. Set aside.
3. Steam the broccoli in a steamer for 5 minutes or until just tender but still bright green.
4. In a medium bowl, combine the olive oil, minced garlic, Dijon mustard, lemon juice, and scallions and stir.
5. Add the steamed broccoli, a few pinches of salt and pepper, and toss to coat.
6. Fill each potato half with a scoop of the creamy sauce,  broccoli mixture, scallions and sprinkle with the hemp seeds. Bake for 10 more minutes or until the cheese is melted. Garnish with the parsley and serve with the remaining sauce for drizzling.

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