Irresistible Sweet Potato Boats Spinach

I've completely changed my weeknight meal routine with these filling sweet potato boats. They hit that perfect sweet spot between wholesome and comforting. When you mix the earthiness of mushrooms with bright green spinach and sharp feta, you get an amazing stuffing that turns basic sweet potatoes into something really special.

I came up with this during a super busy stretch when I needed something that could work for dinner and the next day's lunch. They actually taste better the second day after all the flavors have had time to mingle overnight.

What You'll Need

• Sweet potatoes: Go for medium ones with unwrinkled skin and rich orange flesh for the tastiest results
• Olive oil: Splash on some premium extra virgin for drizzling to boost the whole dish
• Fresh spinach: Baby works great but chopped regular spinach gives you more substance and texture
• Mushrooms: Cremini or baby bella give the richest flavor though plain white ones will do in a hurry
• Garlic: Real cloves make all the difference - don't try to use the powdered stuff here
• Feta cheese: Its sharpness cuts through the potato's sweetness - try to find Greek or Bulgarian for best results
• Avocado: Pick one that's slightly soft when gently squeezed for the smoothest sauce
• Greek yogurt: Adds protein and zip - whole milk version makes the best textured dressing

How To Make Them

Cook Your Sweet Potatoes:

Get your oven hot at 400°F and line a baking sheet with parchment. Poke each potato several times with a fork so steam can escape while they cook. This keeps them from exploding in your oven. Space them out on your sheet so heat can circulate. Let them bake 45-60 minutes until a knife slides in easily. You'll notice the skin looks a bit shriveled when they're done right.

Whip Up Avocado Sauce:

While potatoes are cooking, dump the flesh of a ripe avocado into your blender. Throw in some Greek yogurt, olive oil, fresh lemon juice, and one small grated garlic clove. Add a bit of salt and fresh pepper. Blend until it's totally smooth, stopping to push down what sticks to the sides. If it's too thick, add tiny splashes of water until you can pour it but it's still not runny. Pop it in the fridge until you need it.

Cook The Stuffing:

Warm up a tablespoon of olive oil in a big pan over medium heat until it looks shiny. Spread your sliced mushrooms out and don't touch them for 2-3 minutes so they get nice and brown. Stir them around and keep cooking until they release their water and soak it back up, about 5 more minutes. Toss in minced garlic and cook just 30 seconds until you can smell it. Quickly add your spinach, dried herbs, salt and pepper. Cook just until spinach wilts but stays bright green, about 1-2 minutes. Take it off the heat fast so it doesn't overcook.

Shape The Boats:

Let your potatoes cool just enough to handle them. Cut each one down the middle lengthwise and push the ends toward the middle to open them up. Use a spoon to carefully scoop about 2 tablespoons of potato from each half, leaving plenty around the edges for structure. Save the scooped potato for another dish. Put the hollowed boats on plates or a platter.

Load Them Up:

Share the spinach and mushroom mix between all your potato boats, making little mounds. Pour plenty of your avocado sauce over each one. Scatter crumbled feta on top and sprinkle with fresh chopped herbs. For the best look and taste, add one more light drizzle of good olive oil and a few grinds of black pepper before you serve them.

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Good To Know

• These boats are loaded with beta carotene vitamin A and tons of fiber
• You get great protein from the Greek yogurt and feta plus healthy fats from the avocado making them truly filling
• Each serving gives you almost a quarter of your daily fiber needs

The thing I love most about these is how the creamy avocado sauce gets a little melty on the hot potato and creates this amazing mixture that soaks into all the filling. I've made these for friends three times now and everyone always asks me for the recipe before they even leave my house.

Prep Ahead Tips

You can bake the sweet potatoes up to two days before and keep them covered in your fridge. When you're ready to eat, just warm them up in a 350°F oven for about 15 minutes before adding the filling. The avocado sauce can be made a day ahead if you squeeze in extra lemon juice and store it with plastic wrap pushed right against the surface so it doesn't turn brown.

Swaps You Can Try

If you don't eat animal products, just swap the Greek yogurt for coconut yogurt and use a dairy-free feta or skip the cheese completely. They'll still taste great with just a sprinkle of nutritional yeast for that cheesy flavor. If you want more protein, try topping your boats with crispy baked chickpeas or a handful of toasted pine nuts for some crunch.

What To Eat With Them

These boats work great as a main dish with a simple green salad and lemon dressing on the side. For a bigger meal, serve them with a bowl of butternut squash soup or some roasted brussels sprouts. When I'm feeding a crowd, I like to pair them with grain dishes like quinoa pilaf or farro salad.

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Packed With Nutrition

Sweet potatoes often get stuck as just a side dish but they really deserve to be the star in plant-based meals. They've got more fiber than regular potatoes and tons of antioxidants, especially beta carotene which gives them that bright orange color. When you eat them with the iron-rich spinach in this recipe, your body can absorb the iron better thanks to vitamin C found in both the sweet potatoes and lemon juice.

Common Questions

→ How do I roast the sweet potatoes properly?

Heat your oven to 400°F first. Poke holes in the sweet potatoes using a fork. Then put them on a lined baking sheet and cook for 45-60 minutes until they feel soft when poked.

→ Can I use other toppings instead of feta?

Sure thing! You can swap in plant-based feta, soft goat cheese, or some grated Parmesan if you want different flavors.

→ How do I make the avocado dressing smooth?

Mix up avocado, yogurt, olive oil and lemon juice in a blender until it's nice and smooth. Add small splashes of water as you go until you get the thickness you want.

→ What is the best way to sauté the spinach and mushrooms?

First cook your mushrooms in olive oil until they turn golden. Then throw in your garlic, add the spinach and sprinkle in your seasonings. Keep cooking until all the spinach gets soft and wilty.

→ Can the sweet potatoes be prepared in advance?

You bet! You can bake the sweet potatoes earlier and keep them in the fridge. Just warm them up before you add all your toppings and serve.

→ Are there substitutions for Greek yogurt in the dressing?

You can definitely use non-dairy yogurt, a bit of sour cream, or even some coconut cream instead in your avocado sauce.