Ultimate Loaded Savory Sweet Potato Boats
Prepare baked sweet potatoes hollowed out and filled with your choice of savory toppings: vegetarian black bean and corn, buffalo chicken, or classic chili.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For Black Bean & Corn Filling: 1 (15-ounce) can black beans, rinsed and drained; 1 cup frozen corn, thawed; 1/2 cup shredded Monterey Jack cheese; 1/4 cup chopped cilantro; 1 teaspoon cumin
- For Buffalo Chicken Filling: 1 cup cooked, shredded chicken breast; 1/4 cup buffalo sauce; 1/4 cup plain Greek yogurt; 1/4 cup shredded cheddar cheese
- For Classic Chili Filling: 1 cup prepared chili (any type); 2 tablespoons shredded cheddar cheese; 1 tablespoon sour cream (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork.
- Rub the potatoes lightly with olive oil and sprinkle with salt and pepper.
- Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed.
- Remove potatoes from the oven and let them cool slightly until you can handle them. Slice each potato lengthwise down the middle, being careful not to cut all the way through. Gently scoop out most of the flesh into a bowl, leaving about a 1/4-inch shell.
- Prepare your desired filling while the potatoes cool.
- For Black Bean & Corn Filling: Mix the scooped sweet potato flesh with black beans, corn, cilantro, and cumin. Spoon the mixture back into the potato shells. Top with Monterey Jack cheese.
- For Buffalo Chicken Filling: Mix the scooped sweet potato flesh with shredded chicken, buffalo sauce, and Greek yogurt. Spoon the mixture back into the potato shells. Top with cheddar cheese.
- For Classic Chili Filling: Spoon prepared chili into the potato shells. Top with cheddar cheese and a dollop of sour cream, if using.
- Return the filled sweet potato boats to the oven or broiler for 5 to 10 minutes, until the cheese is melted and bubbly.
- Serve immediately.
Notes
- You can prepare the sweet potatoes ahead of time and store them in the refrigerator for up to three days before filling and reheating.
- For meal prep, assemble the boats completely, cover them tightly, and freeze them. Reheat from frozen at 375°F (190°C) for about 30 minutes.
- If you prefer a creamier texture, mash the scooped sweet potato flesh with 1 tablespoon of butter or milk before mixing in the filling ingredients.
Nutrition
- Serving Size: 1 boat (Black Bean Filling)
- Calories: 450
- Sugar: 12
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 78
- Fiber: 14
- Protein: 18
- Cholesterol: 15