There are certain dishes that just make you feel good from the inside out, and these Sweet Potato Boats are at the top of that list. We’re talking perfectly roasted, tender sweet potatoes, hollowed out and generously stuffed with a savory sauté of earthy mushrooms, fresh spinach, and salty feta cheese. As if that weren’t enough, each boat is finished with a drizzle of luscious, creamy avocado dressing that brings all the flavors together in the most spectacular way.

This is the kind of meal that proves that healthy eating doesn’t have to be boring or restrictive. It’s vibrant, packed with incredible textures and flavors, and substantial enough to be a truly satisfying dinner. Whether you’re a committed vegetarian or just looking to incorporate more plant-based meals into your routine, this recipe is a guaranteed winner.

Why I Love This Recipe

What makes me come back to this recipe time and time again? It’s the perfect balance of sweet and savory. The natural sweetness of the roasted potato is the perfect canvas for the savory, umami-rich filling. The mushrooms bring a meaty texture, the spinach adds a fresh, green element, and the feta cheese provides those delightful salty pops.

Then there’s the dressing. Oh, the dressing! It’s creamy, tangy, and rich with healthy fats from the avocado, adding a luxurious finish that feels incredibly indulgent. It’s a dish that’s as pleasing to the eye as it is to the palate—colorful, vibrant, and begging to be dug into. Plus, it’s endlessly versatile. It works as a light lunch, a full dinner, or even a hearty side dish.

Ingredients

This recipe is all about fresh, wholesome ingredients coming together.

• For the Sweet Potato Boats:
  • 4 medium-sized Sweet Potatoes, scrubbed clean
  • 1 tbsp Olive Oil
  • 8 oz Cremini Mushrooms, sliced
  • 5 oz Fresh Spinach
  • 2 cloves Garlic, minced
  • 1/2 cup Crumbled Feta Cheese
  • 1/4 cup chopped Walnuts or Pecans (optional, for crunch)
  • Salt and Black Pepper, to taste
• For the Creamy Avocado Dressing:
  • 1 large ripe Avocado
  • 1/2 cup plain Greek Yogurt or a dairy-free alternative
  • 1/4 cup fresh Cilantro or Parsley
  • 2 tbsp Lime Juice, freshly squeezed
  • 1 clove Garlic
  • 2-4 tbsp Water, to thin
  • A pinch of Salt

Swaps and Notes:

• Greens: If you’re not a fan of spinach, kale (stems removed and finely chopped) works wonderfully here. Just be sure to sauté it a bit longer to let it soften.
• Cheese: Goat cheese is a fantastic substitute for feta, offering a creamier, tangier flavor profile. For a dairy-free version, you can use a plant-based feta crumble or simply omit the cheese.
• Mushrooms: I love cremini (baby bella) mushrooms for their flavor, but white button mushrooms or even shiitake would be delicious.
• Dressing: The Greek yogurt gives the dressing a protein boost and extra tang. For a vegan version, use a dairy-free yogurt or a scoop of silken tofu. You can also make it with just avocado, lime juice, herbs, and water for a simpler sauce.

Step-by-Step Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork. Bake them directly on the oven rack for 45-60 minutes, or until they are fork-tender and the skin is slightly crispy. The timing will depend on the size of your potatoes.
2. Prepare the Filling: While the potatoes are roasting, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, until they have released their moisture and started to brown. Add the minced garlic and cook for another minute until fragrant.
3. Wilt the Spinach: Add the fresh spinach to the skillet in batches. It will look like a lot, but it wilts down significantly. Stir until all the spinach has wilted, about 2-3 minutes. Season the mixture with salt and pepper, then remove from the heat.
4. Make the Boats: Once the sweet potatoes are cooked, let them cool for a few minutes until you can handle them. Slice each potato in half lengthwise. Carefully scoop out most of the flesh, leaving about a ¼-inch border to create a “boat.”
5. Combine and Stuff: Place the scooped-out sweet potato flesh into a bowl and mash it lightly. Add the spinach and mushroom mixture, the crumbled feta, and the optional chopped nuts. Mix everything together until well combined.
6. Fill and Bake Again: Spoon the filling generously back into the sweet potato skins. Place the filled boats on a baking sheet and bake for another 10-15 minutes, until the filling is heated through and the edges are golden.
7. Whip Up the Dressing: While the boats are in the oven for their final bake, make the dressing. Combine the avocado, Greek yogurt, cilantro, lime juice, garlic, and salt in a blender or food processor. Blend until smooth. Add water, one tablespoon at a time, until you reach your desired consistency.

Tips for Success

• Even-Sized Potatoes: Try to select sweet potatoes that are similar in size and shape to ensure they cook evenly.
• Don’t Scorch the Garlic: Add the garlic towards the end of sautéing the mushrooms to prevent it from burning and turning bitter.
• Keep the Dressing Green: The lime juice is key not only for flavor but also for preventing the avocado dressing from browning too quickly. For best results, make it just before serving.
• Don’t Over-Mash: When you mix the filling, be gentle. You want to maintain some texture from the sweet potato, mushrooms, and nuts.

Storage and Leftover Tips

• Storage: For the best results, store the filled sweet potato boats and the avocado dressing in separate airtight containers in the refrigerator. The boats will keep for up to 3 days. The dressing is best eaten within a day.
• Reheating: Reheat the sweet potato boats in an oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also use an air fryer. Microwaving works but can make the skins a bit soft. Serve with the fresh, cold dressing after reheating.

More Recipes You Will Love

If you enjoy wholesome and creative meals, you might want to explore some of our other favorites:

• For a healthy and satisfying lunch, this Light, Tangy Chicken Salad with No Mayo is a must-try.
• Need a quick breakfast? This One-Pan Breakfast Bake will save your busy mornings.
• For a fun weeknight dinner, this Dorito Casserole is a surprising crowd-pleaser.
• When a sweet craving hits, this Edible Cookie Dough is the perfect no-bake solution.
• And for an over-the-top dessert, these Chocolate Chip Cookie Dough Brownie Bombs are pure bliss.

Final Thoughts

These stuffed sweet potato boats are a testament to how delicious and satisfying healthy food can be. They’re a joy to make and even more of a joy to eat. The combination of flavors is truly special, and I have a feeling this will become a staple in your kitchen, just as it has in mine.

Give this recipe a try and let me know how you like it in the comments below. We always love to see your creations, so don’t forget to tag us on social media!