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Cheddar, Broccoli, and Barley Sweet Potatoes

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 12 mins
Total time 1 hr, 10 mins
Yield Serves 6 (serving size: 1/2 cup topping and 1 potato)
Dress baked sweet potatoes with broccoli, barley, and cheddar cheese for kid-appeal and a hearty boost of nutrition.


  • 6 Perfect Roasted Sweet Potatoes
  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit