Cheddar, Broccoli, and Barley Sweet Potatoes

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Cheddar, Broccoli, and Barley Sweet Potatoes
Photo: Squire Fox; Styling: Carla Gonzales-Hart
Dress baked sweet potatoes with broccoli, barley, and cheddar cheese for kid-appeal and a hearty boost of nutrition.
Serves 6 (serving size: 1/2 cup topping and 1 potato)


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1/3 cup uncooked pearl barley
1 1/2 tablespoons olive oil
1 tablespoon finely chopped garlic
4 1/2 cups coarsely chopped broccoli florets (about 1 large head)
1/4 cup water
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 ounces cheddar cheese, shredded (about 1/2 cup)


Hands-on: 12 Minutes
Total: 1 Hour, 10 Minutes

1. Preheat oven to 400°. Bake potatoes according to recipe instructions.

2. Cook barley according to package directions, omitting salt and fat.

3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water to pan. Cover and cook 4 minutes or until crisp-tender. Stir in cooked barley, salt, and pepper; uncover and cook 1 minute. Stir in cheese. Top potatoes with barley-broccoli mixture.

Created date

July 2014

Nutritional Information

Calories 409
Fat 17.1 g
Satfat 4 g
Monofat 10.8 g
Polyfat 1.7 g
Protein 9 g
Carbohydrate 58 g
Fiber 10 g
Cholesterol 10 mg
Iron 2 mg
Sodium 399 mg
Calcium 168 mg