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This hearty sweet potato boat recipe has transformed my weeknight dinner routine with its perfect balance of comfort and nutrition. The combination of earthy mushrooms, vibrant spinach, and tangy feta creates an irresistible filling that turns humble sweet potatoes into a satisfying meal.
I first created these during a particularly busy week when I needed something that could work as both dinner and next-day lunch. The leftovers actually taste even better after the flavors have time to develop overnight.
Ingredients
- Sweet potatoes: Choose medium sized ones with smooth skin and deep orange color for best flavor and texture
- Olive oil: Use a good quality extra virgin for drizzling to enhance the overall dish
- Fresh spinach: Baby spinach works perfectly but regular spinach chopped works too for a more substantial texture
- Mushrooms: Cremini or baby bella varieties provide the best earthy flavor but white button mushrooms work in a pinch
- Garlic: Fresh cloves add essential aromatic flavor never substitute with powder here
- Feta cheese: The tanginess balances the sweetness of the potatoes look for Greek or Bulgarian varieties for best quality
- Avocado: Choose one that yields slightly to pressure for the creamiest dressing
- Greek yogurt: Adds protein and tanginess use full fat for best texture in the dressing
Step-by-Step Instructions
- Roast the Sweet Potatoes:
- Preheat your oven to 400°F and prepare a baking sheet with parchment paper. Pierce each sweet potato several times with a fork to allow steam to escape during baking. This prevents them from bursting in the oven. Place them on the prepared baking sheet with space between each one for even heat circulation. Bake for 45 to 60 minutes until they yield easily when pierced with a knife. The skin should look slightly wrinkled when done perfectly.
- Make the Avocado Dressing:
- While the sweet potatoes bake, scoop the flesh of one ripe avocado into your blender or food processor. Add the Greek yogurt, olive oil, fresh lemon juice, and a small grated garlic clove. Season with a pinch of salt and freshly ground black pepper. Blend until completely smooth, stopping to scrape down the sides as needed. If the dressing seems too thick, add water one teaspoon at a time until it reaches a pourable but still thick consistency. Transfer to a small bowl and refrigerate until ready to use.
- Prepare the Filling:
- Heat a tablespoon of olive oil in a large skillet over medium heat until it shimmers. Add the sliced mushrooms in a single layer and let them cook undisturbed for 2 to 3 minutes to develop a golden brown color. Stir and continue cooking until they release and then reabsorb their moisture, about 5 more minutes. Add the minced garlic and cook for 30 seconds until fragrant. Immediately add the chopped spinach, dried herbs, salt and pepper. Cook just until the spinach wilts but still maintains its bright green color, about 1 to 2 minutes. Remove from heat immediately to prevent overcooking.
- Assemble the Boats:
- Allow the roasted sweet potatoes to cool just enough to handle. Slice each one lengthwise and gently press the ends toward the center to create an opening. Use a spoon to carefully scoop out about 2 tablespoons of flesh from each half, leaving a substantial border around the edges for structure. Save the scooped flesh for another use. Arrange the boats on a serving platter or individual plates.
- Fill and Garnish:
- Divide the spinach and mushroom mixture evenly between the sweet potato boats, mounding it slightly. Drizzle each with the prepared avocado dressing generously. Sprinkle with crumbled feta cheese and finish with freshly chopped herbs. For maximum visual appeal and flavor, add a final light drizzle of good olive oil and a few cracks of black pepper before serving.
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You Must Know
- These boats provide an excellent source of beta carotene vitamin A and fiber
- The combination of protein from Greek yogurt and feta with healthy fats from avocado makes this a truly satisfying meal
- Each serving provides nearly 25 percent of your daily fiber needs
My absolute favorite part of this recipe is how the creamy avocado dressing melts slightly into the hot sweet potato creating this incredible sauce that seeps into the filling. I've served these at three dinner parties now and every time guests ask for the recipe before they even leave the table.
Make Ahead Options
You can roast the sweet potatoes up to two days ahead of time keeping them covered in the refrigerator. When ready to serve simply reheat them in a 350°F oven for about 15 minutes before filling. The avocado dressing can be made up to 24 hours in advance if you add an extra squeeze of lemon juice and store it with plastic wrap pressed directly on its surface to prevent browning.
Substitution Ideas
If you follow a vegan diet simply replace the Greek yogurt with coconut yogurt and use a plant based feta or omit the cheese entirely. The boats will still be delicious with just a sprinkle of nutritional yeast for a cheesy flavor. For those who want additional protein these boats work beautifully topped with crispy roasted chickpeas or even a sprinkle of toasted pine nuts for texture contrast.
Serving Suggestions
These sweet potato boats make a fantastic main course when served with a simple side salad dressed with lemon vinaigrette. For a heartier meal pair them with a cup of butternut squash soup or roasted brussels sprouts. If serving as part of a larger spread they complement grain dishes like quinoa pilaf or farro salad beautifully.
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The Nutritional Powerhouse
Sweet potatoes are often overlooked as merely a side dish but they deserve starring role status in plant forward meals. They contain more fiber than regular potatoes and are loaded with antioxidants particularly beta carotene which gives them their vibrant orange color. When paired with the iron rich spinach in this recipe your body can better absorb the iron thanks to the vitamin C present in both the sweet potatoes and lemon juice.
Frequently Asked Questions
- → How do I roast the sweet potatoes properly?
Preheat your oven to 400°F, prick the sweet potatoes with a fork, and bake them on a lined tray for 45–60 minutes until tender.
- → Can I use other toppings instead of feta?
Absolutely! Try vegan feta, goat cheese, or even grated Parmesan for variations in flavor.
- → How do I make the avocado dressing smooth?
Blend avocado, yogurt, olive oil, and lemon juice until creamy, adding water bit by bit to reach your desired consistency.
- → What is the best way to sauté the spinach and mushrooms?
Sauté mushrooms in olive oil until browned, then add garlic, spinach, and seasonings. Cook until the spinach wilts.
- → Can the sweet potatoes be prepared in advance?
Yes, you can roast the sweet potatoes ahead of time and refrigerate them. Reheat before filling and serving.
- → Are there substitutions for Greek yogurt in the dressing?
You can use dairy-free yogurt, sour cream, or even coconut cream as alternatives in the avocado dressing.