Baked Sweet Potato Veggie Boats

Name: Baked Sweet Potato Veggie Boats
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium sweet potatoes; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup diced bell peppers; 1 cup black beans (canned, drained, and rinsed); 1 cup corn (fresh or frozen); 1 teaspoon cumin; 1 teaspoon chili powder; 1 cup shredded cheese (optional); Fresh cilantro, for garnish

Highlighted under: Baking & Desserts

I absolutely love making these Baked Sweet Potato Veggie Boats! They are the perfect blend of sweet and savory, offering a nutritious meal option that's colorful and satisfying. The creamy texture of the sweet potatoes contrasts beautifully with the crunchy veggies I choose to stuff them with. It's a versatile recipe that allows me to use whatever vegetables I have on hand, making it both easy and exciting to prepare. Plus, they always please my friends and family, making them a hit at get-togethers!

Created by

Brianna Tate

Last updated on 2026-01-15T23:28:13.448Z

When I first tried making Baked Sweet Potato Veggie Boats, I was amazed at how delicious and filling they turned out. The natural sweetness of the potatoes pairs so well with whatever colorful veggies I use. I've experimented with different fillings, including black beans and cheese, and each variation has become a new favorite!

One of my best tips for this recipe is to bake the sweet potatoes until they're super tender; this ensures that they are easy to scoop out for stuffing. I love to drizzle a bit of balsamic glaze on top before serving for an extra flavor boost—it's a simple touch but makes a world of difference.

        Why You Will Love This Recipe
        Vibrant flavors that brighten up any meal
Nutritious and filling, perfect for a healthy diet
Customizable with any of your favorite veggies and toppings

      

Selecting the Right Sweet Potatoes

When choosing sweet potatoes for your Baked Veggie Boats, look for medium-sized ones with smooth skin and no blemishes. A vibrant orange color typically indicates a sweeter and creamier flesh. If possible, select organic sweet potatoes to avoid pesticides, which can enhance the overall flavor and nutritional value of your dish.

For a twist, try using different types of sweet potatoes, such as Japanese purple sweet potatoes or garnet yams. Each variety offers unique flavors and textures; for example, Japanese sweet potatoes tend to be drier and starchier, while garnets are sweeter and prone to caramelization in the oven. Just be sure to adjust cooking times if needed based on their size and variety.

Customizing Your Filling

This recipe is incredibly versatile, allowing you to mix and match your favorite vegetables. If you're not a fan of black beans, consider swapping them out for kidney beans or chickpeas for a different flavor and texture profile. You could also add chopped spinach or kale for extra nutrients. Just remember that adding leafy greens should be done toward the end of cooking so they retain some of their structure.

Additionally, for a kick, you might want to introduce some diced jalapeños or a splash of hot sauce to the filling. This adds an exciting heat that pairs wonderfully with the sweetness of the potatoes. If you're mindful of dietary restrictions, feel free to ditch the cheese altogether or replace it with a dairy-free alternative like nutritional yeast for a cheesy flavor without the dairy.

Ingredients

Gather the following items to create delicious Baked Sweet Potato Veggie Boats:

For the Boats

4 medium sweet potatoes
2 tablespoons olive oil
Salt and pepper, to taste

For the Filling

1 cup diced bell peppers
1 cup black beans (canned, drained, and rinsed)
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon chili powder
1 cup shredded cheese (optional)
Fresh cilantro, for garnish

Make sure to preheat your oven while you prepare the ingredients.

Instructions

Follow these simple steps to create your Baked Sweet Potato Veggie Boats:

Prepare the Sweet Potatoes

Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke several holes in each with a fork. Place them on a baking sheet and drizzle with olive oil, rubbing it over the potatoes. Sprinkle with salt and pepper.

Bake for 45 minutes or until tender.

Make the Filling

While the sweet potatoes are baking, heat a skillet over medium heat. Add the diced bell peppers, black beans, and corn. Sprinkle in the cumin and chili powder, stirring everything until heated through, about 5-7 minutes.

If using cheese, add it during the last minute of cooking to let it melt.

Stuff and Serve

Once the sweet potatoes are ready, let them cool for a few minutes. Slice each potato in half lengthwise and gently scoop out some of the flesh to create a boat. Mix this flesh into your filling and then spoon the mixture back into the sweet potato halves.

Garnish with fresh cilantro and serve warm.

Enjoy your vibrant and healthy Baked Sweet Potato Veggie Boats!

Pro Tips

Experiment with different toppings like avocado or a squeeze of lime for added flavor. You can also use any leftover filling as a salad topping for an easy lunch the next day.

Make-Ahead Techniques

Baked Sweet Potato Veggie Boats can be prepared ahead of time for a quick meal. You can bake the sweet potatoes a day in advance and store them in the refrigerator. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This not only saves time on busy days but also enhances the flavors as they sit overnight in the fridge.

Additionally, the filling can also be made ahead and stored in an airtight container in the fridge for up to three days. Just reheat it before stuffing the sweet potatoes, ensuring everything is warmed through for the best flavor.

Storage Tips

These veggie boats are perfect for meal prep, and they store well too. After baking, allow any leftover sweet potato boats to cool completely before transferring them to an airtight container. They can be refrigerated for up to four days. When ready to enjoy again, reheat them in the oven or microwave to restore their creamy texture and flavors.

For longer storage, consider freezing the stuffed sweet potatoes. Wrap each one individually in plastic wrap and place them in a freezer-safe bag, where they will keep well for up to three months. To reheat, thaw in the refrigerator overnight and then warm them in the oven or microwave until heated throughout.

Questions About Recipes

→ Can I prepare the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator until you're ready to stuff the sweet potatoes.

→ What other vegetables work well in this recipe?

Feel free to use any vegetables you like! Zucchini, mushrooms, or spinach all make great additions.

→ Is this recipe vegan-friendly?

Absolutely! Just omit the cheese, and you'll have a delicious vegan meal.

→ How should I store leftovers?

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.