Baked Sweet Potato Veggie Boats

Name: Baked Sweet Potato Veggie Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup bell peppers, diced; 1/2 cup onion, diced; 1 cup spinach, chopped; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 cup feta cheese (optional)

Highlighted under: Baking & Desserts

I absolutely love making Baked Sweet Potato Veggie Boats! They’re not just beautiful on the plate; they are also packed with nutritious ingredients that keep my family satisfied. The best part is that I can customize the toppings based on what I have on hand. With the natural sweetness of the potatoes combined with savory veggies and spices, it creates a comforting dish that feels indulgent but is actually quite healthy. It’s a perfect weekday meal or a fun side dish for gatherings.

Created by

Hayley Morton

Last updated on 2026-01-16T00:22:13.904Z

During one of my busy weeknights, I found myself with a few lonely sweet potatoes sitting in the pantry. I decided to get creative and transform them into veggie boats! I roasted the sweet potatoes until they were tender and then filled them with a colorful mix of bell peppers, onions, and spinach. The result was not only visually stunning but bursting with flavors.

Since then, I’ve made this dish countless times, experimenting with different toppings each time. For a burst of flavor, adding feta cheese or fresh herbs really elevates the dish. Plus, they are great for meal prep, as they taste even better the next day!

        Why You'll Love This Recipe
        Deliciously sweet and savory combination
Versatile topping options for everyone
Healthy and filling without the heaviness

      

Understanding the Sweet Potato

Sweet potatoes are not just a source of natural sweetness; they also contribute to the creamy texture of the veggie boats. When selecting sweet potatoes, look for ones that are firm and free of blemishes. Varieties like orange-fleshed or purple sweet potatoes can enhance the visual appeal and nutritional profile of the dish. Baking them until tender allows the sugars to caramelize slightly, resulting in a natural sweetness that pairs beautifully with savory fillings.

Another important aspect of sweet potatoes is their nutritional value. They're rich in vitamins A and C, fiber, and antioxidants. Consuming sweet potatoes can help in promoting gut health and boosting the immune system. Ensuring they’re instrumentally punctured helps steam escape during baking, which not only prevents them from bursting but also aids in achieving that soft, fluffy interior ideal for scooping.

Sautéing Vegetables to Perfection

The sautéing process is essential for maximizing the flavor of the vegetable filling. When cooking the bell peppers and onions, aim for a medium heat to achieve a gentle sauté. This allows the vegetables to become tender without browning too much, which would add an unintended bitter flavor. You want them to soften and become translucent—typically, about 5-7 minutes is sufficient before adding the spinach and spices.

Using fresh spinach in the filling not only adds vibrant color but also increases the nutrient content. To avoid overcooking, add the spinach towards the end of your sauté, cooking it just until wilted—around 2-3 minutes. The addition of garlic powder and paprika marries the flavors beautifully, creating a savory backdrop that complements the sweetness of the potatoes. If you're looking to mix it up, consider adding black beans or corn for extra texture and nutrition.

Ingredients

For the Sweet Potato Boats

2 medium sweet potatoes
1 tablespoon olive oil
Salt and pepper to taste

For the Filling

1 cup bell peppers, diced
1/2 cup onion, diced
1 cup spinach, chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup feta cheese (optional)

Note:

Feel free to adjust the vegetables based on your preference!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Sweet Potatoes

Wash the sweet potatoes thoroughly, then poke holes all over with a fork. Rub them with olive oil, and sprinkle with salt and pepper. Place them on a baking sheet and bake for 30 minutes, or until tender.

Sauté the Vegetables

While the sweet potatoes are baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced bell peppers and onions, cooking until softened. Stir in the chopped spinach, garlic powder, and paprika, cooking for an additional 2-3 minutes.

Fill the Boats

Once the sweet potatoes are baked, remove them from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a bit of the flesh to create a boat. Fill each sweet potato half with the sautéed vegetable mixture and top with feta cheese if desired.

Final Bake

Return the filled sweet potato boats to the oven for an additional 10 minutes to warm through and slightly crisp the tops.

Serve

Remove from oven and serve warm, garnished with fresh herbs if desired.

Enjoy your meal!

Pro Tips

For an extra kick, try adding your favorite hot sauce or seasoning to the filling mixture!

Serving Suggestions

These Baked Sweet Potato Veggie Boats are incredibly versatile when it comes to serving. You can enjoy them as a standalone meal or pair them with a light salad for a more balanced dinner. If you're serving them at a gathering, consider offering a variety of toppings, such as sour cream, avocado, or additional cheese, allowing guests to customize their boats to their taste preferences.

For an added touch, garnish with fresh herbs such as cilantro or parsley right before serving. Not only do these herbs enhance flavor, but they also add a refreshing brightness that complements the richness of the sweet potatoes. A drizzle of balsamic glaze can elevate the dish, contributing a tangy contrast to the overall sweetness.

Storage and Make-Ahead Tips

If you want to prepare this dish in advance, you can pre-bake the sweet potatoes a day earlier. Simply allow them to cool, then store in an airtight container in the refrigerator. When you're ready to eat, fill them with the sautéed veggies and return to the oven for a quick reheat, ideally at 350°F (175°C) for about 15-20 minutes until warmed through.

To freeze the assembled veggie boats, wrap each one tightly in plastic wrap and then place them in a resealable freezer bag. They will keep well for up to three months. To reheat, bake from frozen at 375°F (190°C) for about 45-50 minutes, or until heated thoroughly. This makes for a convenient, nutritious meal option on busy weeknights!

Questions About Recipes

→ Can I make these ahead of time?

Yes! You can prepare the sweet potatoes and filling ahead of time, then assemble and bake just before serving.

→ What other vegetables can I use?

You can use any combination of veggies like zucchini, corn, or mushrooms based on your taste.

→ Are these vegan-friendly?

Absolutely! Just skip the feta cheese or use a vegan substitute.

→ How do I store leftovers?

Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.