Hasselback Sweet Potatoes Stuffed with Broccoli, Mozzarella + Rosemary

This one-tray dinner is a comforting, no-fuss meal that always delivers. Sweet potatoes roasted in the classic Hasselback style are stuffed with tender broccoli, gooey mozzarella and fragrant rosemary, then finished with a simple tomato passata. Perfect served with a crunchy salad for a complete, satisfying dinner.

Serves: 2 | Prep Time: 15 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 25 mins

Ingredients

For the passata

• 2 large sweet tomatoes

• 3 tbsp olive oil

• 160ml tomato passata

• Salt + pepper

For the stuffing

• 2 tbsp olive oil

• ½ tsp garlic powder

• 1 ball mozzarella, thinly sliced

• Handful broccoli spears

• Small handful rosemary sprigs

Method

1. Prep the oven and tray – Preheat to 190°C and line a 26cm x 21cm baking dish.

2. Hasselback the sweet potatoes – Scrub potatoes, then place each between the handles of two wooden spoons. Carefully slice at just under ½cm intervals along the potato, stopping at the spoons. Place in the baking dish, drizzle with 2 tbsp olive oil, season with salt and pepper, ensuring some seasoning gets between the layers. Cover with foil.

3. Initial roast – Roast for 25 minutes covered, then remove foil and roast for another 30 minutes until almost cooked through.

4. Add the stuffing – Sprinkle garlic powder over the potatoes. Tuck mozzarella slices, rosemary sprigs and broccoli spears (halved or quartered if needed) between the layers. Pour in tomato passata, drizzle remaining olive oil, and season again. Make sure the broccoli is coated in oil.

5. Final roast – Roast for 15–20 minutes until cheese is melted and greens are tender. Serve straight from the tray.