Roasted Sweet Potatoes with Broccoli

Name: Roasted Sweet Potatoes with Broccoli
Yield: 6
Ingredients: 6 large sweet potatoes with skin; Aluminum foil sufficient for wrapping; 1 tablespoon olive oil; 2 finely chopped onions; Salt to taste; 3 cups broccoli florets; 1/2 cup light cream cheese; 1 tablespoon cornstarch; 1/2 cup skimmed milk; 12 tablespoons white cheddar cheese, cut into cubes

1
6 large sweet potatoes with skin
2
Aluminum foil sufficient for wrapping
3
1 tablespoon olive oil
4
2 finely chopped onions
5
Salt to taste
6
3 cups broccoli florets
7
1/2 cup light cream cheese
8
1 tablespoon cornstarch
9
1/2 cup skimmed milk
10
12 tablespoons white cheddar cheese, cut into cubes

Ingredients

1
6 large sweet potatoes with skin
2
Aluminum foil sufficient for wrapping
3
1 tablespoon olive oil
4
2 finely chopped onions
5
Salt to taste
6
3 cups broccoli florets
7
1/2 cup light cream cheese
8
1 tablespoon cornstarch
9
1/2 cup skimmed milk
10
12 tablespoons white cheddar cheese, cut into cubes

Directions

1
Wash the sweet potatoes, scrubbing well to remove any dirt or debris
2
Dry them and wrap each one individually in aluminum foil, forming a sort of bundle
3
Place them in a preheated oven for 30 minutes
4
Meanwhile, prepare the sauce by heating the olive oil in a pan until the onion is golden brown
5
Season with salt and add the broccoli
6
Add the cream cheese to the pan, stirring until it melts completely
7
Dissolve the cornstarch in skimmed milk and pour the mixture into the pan, stirring constantly until the sauce thickens
8
Remove the sweet potatoes from the oven
9
Gently open each wrapping and cut the sweet potato in half, covering with the warm filling and white cheddar cheese cubes
10
Serve immediately.