Baked Sweet Potato Veggie Boats

Name: Baked Sweet Potato Veggie Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes; 1 cup black beans, rinsed and drained; 1 cup corn, canned or frozen; 1 bell pepper, diced; 1 small red onion, diced; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 avocado, sliced (for serving); Fresh cilantro (for garnish)

Highlighted under: Baking & Desserts

I absolutely love making Baked Sweet Potato Veggie Boats! They are not only delicious but also a nutritious option for a light meal or snack. The combination of sweet potatoes with colorful veggies makes for a visually appealing dish, while the flavors harmonize beautifully. Whether I’m meal prepping for the week or hosting a casual gathering, these veggie boats never disappoint. The best part? They are incredibly versatile—you can fill them with whatever veggies or proteins you have on hand!

Created by

Amber Walsh

Last updated on 2026-01-15T22:16:00.166Z

When I first tried making Baked Sweet Potato Veggie Boats, I was amazed at how simple and satisfying they turned out. The natural sweetness of the potatoes pairs perfectly with savory toppings. One piece of advice: I recommend roasting the veggies beforehand to bring out their flavors even more!

After experimenting with different fillings, I found that a mix of black beans, bell peppers, and corn works wonderfully. Not only do they add great texture, but they also boost the nutritional value. Plus, feel free to experiment with spices to make the dish uniquely yours!

        Why You'll Love This Recipe
        Nutritious and satisfying with a variety of flavors
Easy to customize with your favorite toppings
Perfect for a healthy meal prep option

      

Creating Flavorful Fillings

The versatility of the Baked Sweet Potato Veggie Boats allows you to play around with various fillings. While this recipe suggests black beans and corn for a protein and fiber boost, consider adding diced zucchini or spinach for extra nutrition. Both work wonderfully with the other veggies and add vibrant color. If you're feeling adventurous, incorporating some diced jalapeños can add a spicy kick that complements the sweet potatoes beautifully.

For a heartier option, you might choose to include cooked quinoa or grilled chicken. These ingredients not only enhance the texture but also increase the protein content, making it a more filling meal. Remember to season your fillings as you go—taste-testing during cooking can help ensure the perfect balance of flavors before you layer them over the sweet potatoes.

Perfecting Your Sweet Potatoes

Achieving the right texture for your sweet potatoes is key to the success of this dish. Baking them at 400°F (200°C) for 30–35 minutes softens them without compromise—the flesh should be tender enough to scoop out and mix with your filling but firm enough to hold the shape of the boat. If you're in a hurry, you can prick them and microwave on high for about 8–10 minutes, turning halfway through until they're tender, but be aware this might make the skins a bit less crispy.

When serving, I suggest cutting the sweet potatoes horizontally to create a more generous pocket for the filling. This prevents overcrowding and ensures every bite is equally delicious. Should you find the skins tearing while slicing, simply leave a little more flesh attached at the bottom; it adds a natural barrier and enhances the flavor with delicious roasted bits.

Ingredients

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

Ingredients

4 medium sweet potatoes
1 cup black beans, rinsed and drained
1 cup corn, canned or frozen
1 bell pepper, diced
1 small red onion, diced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 avocado, sliced (for serving)
Fresh cilantro (for garnish)

Once you have gathered all of your ingredients, you are ready to start creating these tasty veggie boats!

Instructions

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

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, then poke holes in each with a fork to allow steam to escape. Place them on a baking sheet and bake for 30–35 minutes, or until tender.

Sauté the Veggies

While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the diced red onion and bell pepper, sautéing until softened, about 5–7 minutes. Stir in the black beans and corn, along with the cumin, smoked paprika, salt, and pepper.

Cook for another 3 minutes, then remove from heat.

Assemble the Boats

Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Slice each potato down the middle, without cutting all the way through, creating a pocket. Fill each sweet potato with the veggie mixture and return to the oven for an additional 5 minutes to heat everything through.

Serve

Remove from the oven and top with sliced avocado and fresh cilantro before serving. Enjoy your colorful and nutritious Baked Sweet Potato Veggie Boats!

These veggie boats can be served warm or chilled, making them a versatile dish you can enjoy anytime!

Pro Tips

Feel free to customize the filling with other vegetables like zucchini or mushrooms, or add your favorite spices for extra flavor!

Storage and Reheating Tips

Baked Sweet Potato Veggie Boats can be stored in an airtight container in the refrigerator for up to four days. To maintain the texture, it's best to keep the filling separate from the sweet potatoes if prepared ahead of time. When ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 10–15 minutes until warmed through. If you're short on time, microwaving is an option, but it may result in slightly softer sweet potatoes.

For meal prep enthusiasts, you can batch-cook the sweet potatoes and fillings separately, mixing them up as needed throughout the week. This way, you can customize the flavor with different toppings each day, such as salsa, shredded cheese, or Greek yogurt, keeping it fresh and exciting.

Serving Suggestions

To elevate your Baked Sweet Potato Veggie Boats, consider adding a drizzle of tahini or a dollop of sour cream after you pull them out of the oven. These creamy additions not only enhance the flavor profile but also round out the dish with a rich texture. A squeeze of lime juice over the top can also brighten the flavors and add a refreshing contrast to the sweetness of the potato.

If you're hosting or looking to share, place the boats on a colorful platter and garnish them with chopped fresh cilantro. This not only makes for an attractive presentation but encourages everyone to dive in. For an even heartier gathering, serve them alongside a light salad or tortilla chips to complement the colorful and nutritious filling of the sweet potatoes.

Questions About Recipes

→ Can I make these sweet potato boats ahead of time?

Yes, you can prepare the sweet potatoes and sauté the veggies a day in advance. Just assemble and bake before serving.

→ What can I substitute for black beans?

You can use cooked lentils, chickpeas, or any protein of your choice as a substitute.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze these veggie boats?

Yes, you can freeze them after assembling. Just allow them to cool completely before placing them in a freezer-safe container.