Baked Sweet Potato Veggie Boats

Name: Baked Sweet Potato Veggie Boats
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup diced bell peppers; 1 cup fresh spinach, chopped; 1/2 cup cooked black beans; 1/2 cup corn (frozen or canned); 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 cup crumbled feta cheese (optional); Fresh cilantro for garnish (optional)

Highlighted under: Baking & Desserts

I absolutely love making Baked Sweet Potato Veggie Boats for a comforting dinner or a creative side dish. These vibrant, naturally sweet potatoes are not only fun to prepare, but they also offer endless opportunities for customization. With their soft, tender insides and crispy edges, they really hold onto all the flavors of the veggies and spices we use. I enjoy experimenting with different toppings, making each batch unique and delicious, while ensuring we get a healthy and satisfying meal at the same time.

Created by

Violet Hart

Last updated on 2026-01-15T22:58:14.239Z

When I first tried Baked Sweet Potato Veggie Boats, I was amazed at how much flavor they packed in such a simple dish. After experimenting a few times, I found that roasting the sweet potatoes at a high temperature really enhances their natural sweetness and makes the toppings meld beautifully. I've tried various combinations of vegetables, but my favorite includes bell peppers, spinach, and a sprinkle of feta cheese for that extra zing!

This dish not only looks gorgeous but also feels wholesome and hearty. I usually serve these boats with a drizzle of tahini sauce and a sprinkle of fresh herbs. It’s a meal that’s easy to bring together, and it’s a hit with friends and family alike!

        Why You'll Love This Recipe
        Naturally sweet and nutritious ingredients
Endless topping combinations to suit your taste
A vegan-friendly option that's satisfying and filling

      

Understanding Sweet Potatoes

Choosing the right sweet potatoes is essential for creating the best Baked Sweet Potato Veggie Boats. Look for medium-sized, firm sweet potatoes with smooth skin; avoid any with soft spots or blemishes. Varieties such as orange-fleshed or purple-fleshed sweet potatoes can bring unique flavors and colors to your dish, providing a striking presentation while maintaining their natural sweetness.

When roasting, the sweet potatoes should become tender and slightly caramelized at the edges, indicating they’ve reached that perfect balance of sweetness and texture. If they’re not quite soft after 40 minutes, continue roasting for an additional 5-10 minutes until they yield easily to a fork.

Perfecting the Veggie Filling

The veggie filling is where creativity truly shines. While the base of bell peppers and spinach is delicious, feel free to incorporate other vegetables like zucchini, mushrooms, or even kale for added nutrition and flavor. Make sure to chop the vegetables uniformly to ensure even cooking, allowing them to blend seamlessly into the sweet potato boats.

Using canned black beans is a time-saver, but be sure to drain and rinse them well to avoid a mushy texture in your filling. If you’re looking for a protein alternative, cooked quinoa or chickpeas can work wonderfully, providing a satisfying and hearty bite to complement the natural sweetness of the potatoes.

Ingredients

For the Sweet Potato Boats

4 medium sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

For the Filling

1 cup diced bell peppers
1 cup fresh spinach, chopped
1/2 cup cooked black beans
1/2 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup crumbled feta cheese (optional)
Fresh cilantro for garnish (optional)

Feel free to customize the filling with your favorite vegetables or switch out the cheese for a dairy-free option!

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork several times, then rub them with olive oil, salt, and black pepper. Place them on a baking sheet and roast for 40 minutes, or until soft.

Make the Veggie Filling

While the sweet potatoes are roasting, heat a skillet over medium heat and add a drizzle of olive oil. Sauté the bell peppers and spinach until softened. Add in the black beans, corn, cumin, and chili powder, stirring to combine.

Cook for an additional 5 minutes.

Assemble the Veggie Boats

Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice them in half lengthwise, and carefully scoop out a portion of the flesh, leaving enough to hold the structure. Mix the scooped flesh into the veggie filling, then spoon the mixture back into the sweet potato halves.

Bake Again

Return the stuffed sweet potatoes to the oven for an additional 10 minutes. If you’re using feta cheese, sprinkle it on top before the final bake.

Serve and Enjoy

Garnish with fresh cilantro and a drizzle of tahini sauce if desired. Serve warm and enjoy the delicious explosion of flavors!

This dish can be made ahead of time and reheated, making it perfect for meal prep!

Pro Tips

For added flavor, try adding some garlic or onions to the veggie filling. You can also switch up the spices to match your preference!

Storage and Make-Ahead Tips

These Baked Sweet Potato Veggie Boats can easily be prepared ahead of time. After roasting and assembling the sweet potatoes, you can store them in an airtight container in the refrigerator for up to 3 days. When you're ready to enjoy them, simply reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through.

If you're looking to freeze the veggie boats, assemble them without the feta cheese first, as freezing can change its texture. Wrap each boat tightly in foil and store in the freezer for up to a month. To reheat, thaw overnight in the refrigerator and bake as directed, adding the cheese just before the final baking.

Serving Suggestions

When it comes to serving your Baked Sweet Potato Veggie Boats, think beyond the standard table fare! They can make a delightful centerpiece at a potluck or be served alongside a fresh salad for a complete meal. The vibrant colors and textures provide a beautiful contrast and visually appealing presentation that will impress your guests.

I love adding a drizzle of tahini sauce or a dollop of Greek yogurt to my veggie boats for an extra layer of creaminess and flavor. You can also top them with sliced avocado or a squeeze of lime for a fresh, zesty finish that enhances the overall taste experience.

Questions About Recipes

→ Can I make this recipe vegan?

Absolutely! Just omit the feta cheese or use a dairy-free alternative.

→ What other vegetables can I use in the filling?

You can use zucchini, mushrooms, or any seasonal veggies you like!

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I freeze these sweet potato boats?

Yes, you can freeze the assembled boats before baking them. Just thaw and bake when ready to serve.