Sweet Potato Boats Spinach (Print Version)

# Ingredients:

→ For the Sweet Potato Boats

01 - 4 medium sweet potatoes, scrubbed
02 - 1 tbsp olive oil
03 - Pinch of sea salt and pepper

→ For the Spinach & Mushroom Filling

04 - 1 tbsp olive oil or butter
05 - 2 cups fresh spinach, chopped
06 - 2 cups mushrooms (cremini or baby bella), sliced
07 - 1 garlic clove, minced
08 - ¼ tsp sea salt
09 - ¼ tsp black pepper
10 - ½ tsp dried thyme or rosemary

→ For the Toppings

11 - ½ cup crumbled feta cheese (or vegan feta)
12 - 1 tbsp fresh herbs (basil, parsley, or chives)

→ For the Creamy Avocado Dressing

13 - 1 ripe avocado
14 - 2 tbsp Greek yogurt (or dairy-free yogurt)
15 - 1 tbsp olive oil
16 - 1 tbsp lemon juice
17 - 1 small garlic clove, grated
18 - Salt and pepper to taste
19 - Water to thin, as needed

# Instructions:

01 - Preheat oven to 400°F. Prick sweet potatoes a few times with a fork and place them on a lined baking sheet. Bake for 45–60 minutes or until tender and easily pierced with a knife. Let cool slightly before handling.
02 - While the sweet potatoes roast, combine avocado, yogurt, olive oil, lemon juice, grated garlic, salt, and pepper in a blender or small food processor. Blend until smooth and creamy, adding a splash of water as needed to thin. Chill until ready to serve.
03 - Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned and their liquid has evaporated—about 6–8 minutes. Stir in garlic, chopped spinach, thyme, salt, and pepper. Cook just until spinach is wilted. Remove from heat.
04 - Cut each roasted sweet potato in half lengthwise. Gently scoop out a bit of the flesh from each half to create a “boat,” leaving a thick enough layer to keep structure. Save the scooped flesh for mashed potatoes or soups.
05 - Divide the spinach-mushroom mixture evenly among the sweet potato halves. Top with a generous spoonful of creamy avocado dressing and a sprinkle of crumbled feta.
06 - Finish with chopped fresh herbs and a light drizzle of olive oil if desired. Serve warm as a main dish or hearty side.

Back