Irresistible Sweet Potato Boats Spinach

This filling sweet potato boat dish has completely changed how I handle weeknight meals, blending comfort food vibes with good-for-you ingredients. The mix of rich mushrooms, fresh spinach, and sharp feta stuffed inside sweet potatoes makes for a truly satisfying dinner option.

I came up with this recipe during a super hectic week when I needed something that could do double duty as dinner and lunch the next day. They actually taste way better the day after when all the flavors have had time to mingle together.

What You'll Need

• Sweet potatoes: Go for medium ones with unblemished skins and rich orange insides for tastiest results
• Olive oil: Splash out on premium extra virgin for drizzling to lift the whole dish
• Fresh spinach: The baby kind works great but chopped regular spinach adds more substance if you prefer
• Mushrooms: Cremini or baby bellas give the deepest flavor though plain white ones will do in a hurry
• Garlic: Only use fresh cloves for the right punch - don't reach for the powdered stuff
• Feta cheese: Its zip cuts through the potato's sweetness - look for authentic Greek or Bulgarian types
• Avocado: Pick one with a slight give when pressed for the smoothest sauce
• Greek yogurt: Adds protein and zing - stick with full fat for the creamiest texture

How To Make It

Cook Your Sweet Potatoes:

Set your oven to 400°F and line a baking tray with parchment. Poke each potato multiple times with a fork so steam can escape while they cook. This keeps them from exploding in your oven. Space them out on your tray so heat can flow around each one. Bake them for 45-60 minutes until they feel soft when poked with a knife. The skins will look a bit shriveled when they're perfect.

Whip Up The Avocado Sauce:

While your potatoes are cooking, scoop out a ripe avocado into your blender. Add some Greek yogurt, olive oil, a squeeze of fresh lemon, and one small grated garlic clove. Sprinkle in salt and fresh black pepper. Blend everything until it's silky smooth, stopping to push down any bits stuck to the sides. If it's too thick, add tiny splashes of water until you can pour it but it's still rich. Put it in the fridge until you need it.

Cook The Stuffing Mix:

Warm up some olive oil in a big pan over medium heat until it looks shimmery. Put your sliced mushrooms in one layer and don't touch them for 2-3 minutes so they get golden. Stir them around and keep cooking until they release their water and soak it back up, about 5 more minutes. Throw in the chopped garlic and cook for half a minute until you can smell it. Right away add your spinach, herbs, salt and pepper. Cook just until the spinach wilts but stays bright green, about 1-2 minutes. Take it off the heat right away so it doesn't overcook.

Shape Your Potato Boats:

Let your baked potatoes cool just enough to handle. Cut each one down the middle lengthwise and push the ends toward the center to make them open up. Take a spoon and carefully dig out about 2 tablespoons of potato from each half, leaving enough around the edges so they don't fall apart. Keep the scooped out bits for another meal. Put your potato boats on plates or a serving dish.

Stuff And Top Everything:

Share the spinach and mushroom mix between all your potato boats, piling it up a little. Pour your avocado sauce over each one. Scatter crumbled feta on top and finish with fresh chopped herbs. For the best look and taste, finish with a light drizzle of good olive oil and some fresh ground pepper before you serve them.

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Good To Know

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

The thing I love most about this dish is how the avocado sauce gets a little warm and runs into the hot potato, making this amazing sauce that soaks into all the filling. I've made these for friends three times now and everyone always wants the recipe before they even leave my house.

Prep Ahead Tips

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

Substitution Ideas

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

Serving Suggestions

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

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Amazing Nutrition

Sweet potatoes don't get enough credit - most people just see them as a side dish but they should be the star of 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 spinach in this recipe, your body can absorb the iron from the greens better thanks to all the vitamin C in both the potatoes and lemon juice.

Common Questions

→ How do I roast the sweet potatoes properly?

Heat your oven to 400°F first. Poke the sweet potatoes several times with a fork and put them on a lined baking sheet for about 45-60 minutes until they feel soft when squeezed.

→ Can I use other toppings instead of feta?

Sure thing! Try some dairy-free feta, soft goat cheese, or even a sprinkle of Parmesan if you want a different flavor kick.

→ How do I make the avocado dressing smooth?

Mix ripe avocado with yogurt, a splash of olive oil, and fresh lemon juice in a blender. Add small amounts of water while blending until you get the thickness you want.

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

First cook the mushrooms in hot olive oil until they turn golden brown. Then toss in minced garlic, fresh spinach, and your favorite seasonings. Keep stirring until the spinach just wilts down.

→ Can the sweet potatoes be prepared in advance?

You bet! You can bake the sweet potatoes a day or two early and keep them in the fridge. Just warm them up before you add all your tasty toppings.

→ Are there substitutions for Greek yogurt in the dressing?

You can swap in plant-based yogurt, a dollop of sour cream, or even some rich coconut cream to make your avocado topping.