Baked Sweet Potato Veggie Boats

Name: Baked Sweet Potato Veggie Boats
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes; 1 cup bell peppers, diced; 1 cup spinach, chopped; 1/2 cup feta cheese, crumbled; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

When I first decided to make Baked Sweet Potato Veggie Boats, I had no idea how much flavorthey would pack! I love sweet potatoes, but stuffing them with fresh vegetables takes them to a whole new level. This recipe is not only a feast for the eyes but also a delicious way to incorporate nutritious veggies into my meals. The combination of textures — the creamy sweet potato flesh and the crisp veggies — is irresistible. Plus, they're incredibly easy to whip up for a quick weeknight dinner or a fancy gathering.

Created by

Maisie Clarke

Last updated on 2026-01-15T22:31:09.908Z

Creating these Baked Sweet Potato Veggie Boats was a delightful experiment in my kitchen. I wanted to find a satisfying meal that was not only healthy but also vibrant and colorful. I used a mix of bell peppers, spinach, and feta cheese, and the result was a beautiful complement to the natural sweetness of the potatoes. I also found that roasting the veggies beforehand brought out their flavors even more.

What really made a difference was adding spices like smoked paprika and garlic powder, which elevated the entire dish. If you're wondering about the best way to cook sweet potatoes, I suggest baking them for a perfectly tender and fluffy texture. Once you try this, you won't go back!

        Why You'll Love This Recipe
        A wholesome, nutrient-packed dish that satisfies hunger
Easy to customize with your favorite vegetables and toppings
Perfect for meal prep and leftovers

      

Choosing the Right Sweet Potatoes

When selecting sweet potatoes for this recipe, look for firm, smooth-skinned ones without any blemishes. The color can range from orange to purple, but orange-fleshed varieties tend to be sweeter and creamier once baked. I prefer using larger sweet potatoes as they provide more room for stuffing and a better yield for leftovers. If you’re short on time, microwave the sweet potatoes for about 5-8 minutes before baking to reduce the oven time.

Ensure your sweet potatoes are cooked until fork-tender; this usually takes about 30-40 minutes in a 400°F oven. To test for doneness, pierce them with a fork — you should feel little resistance. Leaving them in the oven too long, though, can lead to drying out. A perfectly baked sweet potato has a deliciously caramelized flavor that elevates the entire dish, enhancing its sweetness.

Crafting the Perfect Veggie Filling

The filling is where you can really get creative! Bell peppers and spinach are fantastic for their vibrant color and nutritional profile, but feel free to experiment with your favorite vegetables such as zucchini, mushrooms, or even corn. Just remember to sauté harder veggies like carrots or broccoli first to soften them up before adding soft greens to ensure everything cooks evenly and retains the right texture.

Feta cheese not only adds a tangy flavor but also provides a creamy texture that brings the filling together. If you're lactose intolerant or want a vegan option, consider using crumbled tofu with nutritional yeast for a similar creaminess. For added depth, a sprinkle of chili flakes can introduce a touch of heat, or you can swap smoked paprika for regular paprika if you're looking for a milder flavor profile.

Ingredients

Here’s what you’ll need to create these tasty boats:

Ingredients

2 large sweet potatoes
1 cup bell peppers, diced
1 cup spinach, chopped
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Feel free to experiment with different vegetables or cheeses!

Instructions

Let’s get cooking!

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce them with a fork, and bake for about 30 minutes or until tender.

Prepare the Veggie Filling

While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the diced bell peppers and spinach, season with smoked paprika, garlic powder, salt, and pepper. Sauté until the veggies are soft, about 5-7 minutes.

Assemble the Boats

Once baked, let the sweet potatoes cool slightly. Cut them in half lengthwise and scoop out some of the flesh to make room for the veggie mixture. Mix the scooped sweet potato flesh with the sautéed vegetables and feta cheese.

Final Bake

Spoon the veggie mixture back into the sweet potato halves. Return to the oven for an additional 10 minutes. Serve hot, garnished with fresh parsley.

Enjoy your delicious and healthy Baked Sweet Potato Veggie Boats!

Pro Tips

For added protein, consider topping with chickpeas or black beans. You can also switch up the cheese for a dairy-free option using nutritional yeast.

Make-Ahead and Storage Tips

These Baked Sweet Potato Veggie Boats can be prepped in advance, making them a great option for meal prep. You can roast the sweet potatoes a day ahead and store them in the refrigerator. The filling can also be made and refrigerated separately. When ready to eat, simply reheat the sweet potatoes in the oven at 350°F for about 10-15 minutes until warm, then fill with the veggie mixture and bake for the final 10 minutes.

If you have leftovers, store the stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture; alternatively, you can use the microwave, but be aware that this may lead to a softer skin than when baked. For longer storage, consider freezing the stuffed sweet potatoes, although I recommend keeping the filling and sweet potatoes separate until reheating to maintain the texture.

Serving Suggestions

To elevate your Baked Sweet Potato Veggie Boats, consider topping them with a dollop of Greek yogurt or a drizzle of balsamic glaze just before serving. This not only adds a delightful flavor contrast but also improves the presentation. A sprinkle of additional fresh herbs, such as cilantro or dill, can brighten the dish and add an aromatic herbaceous note.

These veggie boats make for a beautiful centerpiece in a larger spread, whether at a casual dinner or a gathering. Pair them with a crisp green salad or some grain-based dishes like quinoa or farro for a wholesome meal. You can also serve them as appetizers for smaller gatherings; simply make mini sweet potato boats using smaller sweet potatoes for bite-sized portions.

Questions About Recipes

→ Can I use other types of potatoes?

Yes, you can use regular potatoes, but sweet potatoes add a unique flavor and sweetness.

→ Can this recipe be made ahead of time?

Absolutely! You can prepare the sweet potatoes and filling ahead, then assemble before baking.

→ What are some good toppings for the boats?

Try avocado, salsa, or a dollop of Greek yogurt for extra flavor.

→ How do I store leftovers?

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