Baked Sweet Potato Veggie Boats

Name: Baked Sweet Potato Veggie Boats
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes; 1 can black beans, rinsed and drained; 1 cup corn, fresh or frozen; 1 red bell pepper, diced; 1/2 red onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1/2 cup feta cheese (optional)

Highlighted under: Baking & Desserts

When I first discovered Baked Sweet Potato Veggie Boats, I was amazed at how versatile and delicious they could be. I love that each boat can be filled with a variety of vegetables, beans, and flavors, allowing for endless customization. The savory sweet potato pairs beautifully with a mix of Mediterranean herbs and spices, creating a dish that is hearty yet refreshing. These veggie boats are perfect as a light meal or a side dish for gatherings, making them a fun and healthy option to share with friends and family.

Created by

Lacey Montgomery

Last updated on 2026-01-16T00:16:34.808Z

When I first made Baked Sweet Potato Veggie Boats, I was blown away by how easy and fun they are to prepare. Not only do they look vibrant and inviting, but they also allow me to get creative in the kitchen. I found that roasting the sweet potatoes until they are tender and slightly caramelized brings out their natural sweetness, enhancing the overall flavor of the dish.

After experimenting with several fillings, I discovered that combining black beans, corn, and fresh herbs creates a satisfying and nutritious stuffing. This combination works wonderfully, as it balances the sweetness of the potato with savory and zesty notes. I suggest adding a sprinkle of feta cheese on top for an extra layer of flavor!

        Why You'll Love This Recipe
        Deliciously sweet and savory flavor combination
Highly customizable with your favorite toppings
Nutritious and perfect for a healthy meal prep option

      

Preparing the Sweet Potatoes

When baking sweet potatoes, achieving the perfect texture is crucial. Aim for medium-sized sweet potatoes, which tend to cook more evenly. Preheating your oven to 400°F (200°C) ensures that the sweet potatoes develop a rich, caramelized flavor over the baking time of about 40 minutes. To check for doneness, insert a fork; it should glide through effortlessly, indicating the flesh is soft and ready to be scooped out.

Perfectly baked sweet potatoes will have a slightly golden skin, and when you slice them open, the vibrant orange flesh provides a striking contrast. If you notice some potatoes are larger and taking longer to bake, you can wrap them individually in foil to steam them slightly, which might help speed up the process while keeping them moist.

Building Flavor in the Filling

The filling for these veggie boats is where you can really let your culinary creativity shine. Sautéing the onions and bell peppers until softened not only builds a savory base but also releases their natural sugars, enhancing the overall flavor profile. Be mindful to cook them just until they're translucent and fragrant to prevent them from becoming mushy.

Spices like cumin and chili powder are essential for adding warmth and depth. I recommend tasting the filling as you cook; it allows you to adjust the seasoning according to your preference. If you prefer a kick of heat, consider adding a pinch of cayenne pepper or some diced jalapeños to the mix.

Ingredients

For the Sweet Potato Veggie Boats

4 medium sweet potatoes
1 can black beans, rinsed and drained
1 cup corn, fresh or frozen
1 red bell pepper, diced
1/2 red onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1/2 cup feta cheese (optional)

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and prick each one several times with a fork. Place them on a baking sheet lined with parchment paper and bake for about 40 minutes, or until they are tender when pierced with a fork.

Make the Filling

While the sweet potatoes are baking, heat a skillet over medium heat and add a splash of olive oil. Sauté the diced red onion and bell pepper for about 5 minutes, or until they are softened. Add the minced garlic, black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes, stirring frequently. Remove from heat and stir in the chopped cilantro.

Assemble the Veggie Boats

Once the sweet potatoes are done, let them cool for a few minutes. Carefully slice each potato in half lengthwise and scoop out a portion of the flesh to create a boat. Mix the scooped sweet potato with the veggie filling. Spoon the mixture back into the sweet potato skins and top with feta cheese if desired.

Final Bake

Return the filled sweet potato boats to the oven for an additional 10 minutes, allowing the toppings to warm and the flavors to meld together. Serve hot, garnished with extra cilantro if you like.

Pro Tips

Feel free to experiment with different vegetables or protein sources to make these boats your own! You can also add a drizzle of hot sauce or balsamic glaze for an extra kick.

Make-Ahead and Storage Tips

These Baked Sweet Potato Veggie Boats are perfect for meal prep! You can prepare the sweet potatoes and filling in advance and store them separately in the refrigerator. Just be sure to keep the sweet potatoes wrapped in foil or in an airtight container. They can last up to 4 days when stored properly.

When you're ready to enjoy your veggie boats, simply reheat the stuffed potatoes in the oven for about 15-20 minutes at 350°F (175°C) until warmed through. This way, you can have a nutritious meal ready to go during a busy week without compromising flavor.

Serving Suggestions and Variations

These veggie boats are incredibly adaptable. For a Mexican twist, consider topping them with avocado slices, salsa, and a sprinkle of lime juice for a fresh burst of flavor. Alternatively, you can swap out black beans for chickpeas for a different texture and taste, or use quinoa for added protein and a nutty flavor.

To elevate your presentation, serve the baked boats on a bed of greens, drizzled with a yogurt sauce or tahini dressing for extra creaminess. Not only does it add a vibrant touch, but it also enhances the dish's overall nutritional value.

Questions About Recipes

→ Can I make this recipe vegan?

Absolutely! Simply omit the feta cheese or use a vegan alternative.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the veggie boats?

Yes, you can freeze the assembled but uncooked boats. Just bake them from frozen, adding a few extra minutes to the cooking time.

→ What other fillings can I use?

You can use any combination of beans, veggies, or grains. Some great options are quinoa, lentils, or sautéed spinach.