Ingredients Needed
For the Sweet Potato Boats:
- 4 medium sweet potatoes, scrubbed
- 1 tbsp olive oil
- Pinch of sea salt and pepper
For the Spinach & Mushroom Filling:
- 1 tbsp olive oil or butter
- 2 cups fresh spinach, chopped
- 2 cups mushrooms (cremini or baby bella), sliced
- 1 garlic clove, minced
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ tsp dried thyme or rosemary
For the Toppings:
- ½ cup crumbled feta cheese (or vegan feta)
- 1 tbsp fresh herbs (basil, parsley, or chives)
For the Creamy Avocado Dressing:
- 1 ripe avocado
- 2 tbsp Greek yogurt (or dairy-free yogurt)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- Salt and pepper to taste
- Water to thin, as needed
Substitutions:
- Feta: Use goat cheese, ricotta, or a dairy-free feta alternative.
- Spinach: Swap with kale, Swiss chard, or arugula.
- Greek yogurt: Sub cashew cream or coconut yogurt for dairy-free.
- Mushrooms: Try shiitake, portobello, or oyster mushrooms for variety.
Step-by-Step Instructions
Step 1: Roast the Sweet Potatoes
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.
Step 2: Make the Avocado Dressing
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.
Step 3: Sauté the Spinach and Mushrooms
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.
Step 4: Prepare the Boats
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.
Step 5: Fill the Boats
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.
Step 6: Garnish and Serve
Finish with chopped fresh herbs and a light drizzle of olive oil if desired. Serve warm as a main dish or hearty side.
Why This Recipe Works
The balance in this dish is what makes it so special. You have the natural sweetness of roasted sweet potatoes paired with savory, umami-rich mushrooms and the mineral brightness of spinach. Feta brings creamy saltiness, while the avocado dressing adds that rich, fresh layer that ties everything together.
It’s a recipe that feels indulgent yet light, comforting yet energizing. And it’s so easy to make with wholesome, everyday ingredients. The textures—from the velvety avocado to the toothsome mushrooms—keep every bite interesting.
Variations & Customizations
1. Vegan Delight:
Use dairy-free feta and substitute Greek yogurt in the avocado dressing with coconut yogurt or a scoop of hummus for creaminess.
2. Mediterranean Twist:
Add sun-dried tomatoes, kalamata olives, and a dash of za’atar or oregano to the filling. Top with tahini instead of avocado dressing.
3. Protein Boost:
Stir in cooked quinoa, chickpeas, or lentils to the spinach mixture to turn this into a protein-rich meal.
4. Spicy Kick:
Add red pepper flakes or a splash of hot sauce to the avocado dressing for a zesty heat.
Other Topping Ideas:
- Toasted pumpkin seeds
- Caramelized onions
- Roasted red peppers
- Chopped walnuts for crunch
COOKING Note
Back in the days when “meat and potatoes” ruled the table, sweet potatoes were often relegated to the Thanksgiving table, baked with marshmallows or brown sugar. But today, we honor them as nutrient powerhouses that deserve a starring role all year round. The roasting method caramelizes their natural sugars and creates that deep, rich flavor we all love—no extra fuss required.
Serving Suggestions
These sweet potato boats are versatile and perfect for:
- Meatless Monday dinners
- Brunch with friends
- Holiday potlucks
- Lunches on the go (they reheat beautifully!)
Pair with:
- A light arugula salad with lemon vinaigrette
- Roasted chickpeas or lentils
- Grilled tofu or chicken (for omnivores)
They also shine on a buffet table when sliced in half crosswise—beautiful, colorful, and ready to serve.
Helpful Tips
- Use uniform-sized sweet potatoes: This ensures they cook evenly and present well on the plate.
- Let the potatoes cool slightly before slicing: This helps keep their shape when you scoop.
- Don’t overcook the mushrooms:Let them brown, not steam—this builds deeper flavor.
- Blend avocado dressing fresh: It’s best within a day or two and may darken if stored too long.
Prep Time:
20 minutes
Cooking Time:
45–60 minutes
Total Time:
1 hour 10 minutes
Serving:
Makes 4 servings (2 boats per person)