Introduction:
These Savory Stuffed Sweet Potato Boats are a brilliant fusion of wholesome ingredients and creative presentation. By using the sweet potato skin as a natural bowl, this recipe eliminates waste and boosts flavor — all while offering a beautiful, rustic look. Perfect as a hearty vegetarian main or an impressive side dish!
Ingredients:
2 large sweet potatoes
1 tbsp olive oil
1/2 small red onion, finely chopped
1 clove garlic, minced
1/2 cup black beans (cooked or canned, rinsed)
1/2 cup corn kernels (fresh, canned, or thawed frozen)
1/2 tsp ground cumin
Salt and pepper to taste
1/4 cup shredded sharp cheddar (or vegan alternative)
2 tbsp chopped fresh cilantro
Optional toppings: Greek yogurt or sour cream, avocado slices, hot sauce
Instructions:
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork and bake for 40–50 minutes until fork-tender. Let cool slightly.
Slice each sweet potato in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch thick shell. Set aside the flesh in a bowl.
Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 2–3 minutes.
Add black beans, corn, and cumin. Stir in the scooped-out sweet potato flesh and cook for 5 minutes. Season with salt and pepper.
Spoon the filling into the sweet potato shells. Top with shredded cheese.
Return to oven and bake for 10 minutes, or until cheese is melted and golden.
Garnish with cilantro and your choice of toppings.
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