About the Recipe
Ingredients
For the Sweet Potato Boats:subheading: For the Sweet Potato Boats:
4 medium sweet potatoes
1 tablespoon olive oil
Salt and pepper, to taste
Filling:subheading: the Filling:
1 cup Brussels sprouts, trimmed and halved
1 cup butternut squash, diced (fresh or frozen)
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup dried cranberries
1/2 cup goat cheese, crumbled
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For Garnish:subheading: For Garnish:
Fresh parsley, chopped (optional)Fresh parsley, chopped (optional)
Extra goat cheese for topping
Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Rub the skin with olive oil, salt, and pepper. Place them on the prepared baking sheet and roast in the preheated oven for about 45-50 minutes or until tender.
While the sweet potatoes are roasting, prepare the filling. In a bowl, combine the halved Brussels sprouts and diced butternut squash. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss to coat evenly, then spread them on another baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are caramelized and tender.
Once the sweet potatoes and vegetable filling are cooked, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise, creating “boats.” Scoop out a little of the flesh from each sweet potato half, leaving a small border.
In a mixing bowl, combine the roasted Brussels sprouts and butternut squash with the scooped sweet potato flesh, cranberries, and crumbled goat cheese. Mix until well combined. Fill each sweet potato boat with the vegetable mixture, packing it in generously.
Return the stuffed sweet potato boats to the oven and bake for an additional 10-15 minutes until heated through and the cheese is slightly melted.
NOTES
Variations for Sweet Potato Boats:
This recipe is versatile and can easily be customized to suit various dietary preferences:
Vegan Option: Substitute the goat cheese with vegan cheese, I like violife feta, or nutritional yeast for a cheesy flavor.
Gluten-Free: This dish is naturally gluten-free; ensure any toppings or additional ingredients you add are also gluten-free.
Add Protein: For a heartier meal, consider adding cooked quinoa or shredded chicken to the filling mix.
Different Vegetables: Swap Brussels sprouts with kale or spinach, and butternut squash with sweet corn or zucchini.