Baked Sweet Potato Veggie Boats

Name: Baked Sweet Potato Veggie Boats
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large sweet potatoes; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup bell peppers, diced; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 1/2 cup red onion, diced; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning

Highlighted under: Oven Treats

When I first made these Baked Sweet Potato Veggie Boats, I was amazed by how easy and delicious they turned out. The combination of sweet potatoes and roasted veggies is not only comforting but also incredibly nutritious. Each boat holds a treasure of flavors, from the natural sweetness of the potatoes to the savory notes of the veggies. I love to serve them as a light dinner or a delightful lunch. Plus, they are customizable, so feel free to use whatever vegetables you have on hand. Join me as we explore this simple yet satisfying dish!

Created by

Lucinda Price

Last updated on 2026-01-16T01:13:13.504Z

When creating these veggie boats, I experimented with different toppings, and realized that roasting the vegetables enhances their flavor and adds a delightful texture. The sweet potatoes become beautifully tender, providing the perfect base for the colorful medley of veggies. By tossing them with olive oil and a sprinkle of seasoning before roasting, I discovered how each ingredient shines and complements the sweet potato.

I also love how versatile this recipe is. Depending on the season or what I have in my fridge, I can swap in different vegetables, from bell peppers and zucchini to kale and onions. The result is always a wholesome dish that feels comforting and light at the same time.

Why You'll Love This Recipe
Deliciously sweet and savory combination of flavors
Nutritious and filling - perfect for a hearty meal
Easily customizable with your favorite veggies

Choosing the Right Sweet Potatoes

When selecting sweet potatoes for your Baked Veggie Boats, opt for large, firm ones with smooth skin, as these will yield the best texture. Look for deep orange varieties, which tend to be sweeter and more flavorful. A larger potato will provide ample space for the filling, creating a satisfying dish with a good balance of sweet and savory flavors.

If you're not a fan of sweet potatoes, consider using butternut squash as an alternative. It has a similar sweetness and texture that holds up well when roasted. Regardless of the variety you choose, make sure to adjust the baking time accordingly based on the size and density of the squash or potato.

Vegetable Filling Variations

The beauty of the vegetable filling lies in its flexibility. You can easily swap the bell peppers for other vegetables like mushrooms, broccoli, or spinach based on your preferences. Just keep in mind that firmer veggies like carrots may require a bit more time to roast compared to softer ones like zucchini. Feel free to experiment with spices as well; smoked paprika or cumin can add an exciting twist to the overall flavor.

For a protein boost, consider adding cooked quinoa or black beans to the vegetable mixture. This addition not only enhances the nutritional profile but also makes the dish even more filling. Just make sure to mix them in after the veggies are roasted to maintain their texture.

Ingredients

Gather the following ingredients for your Baked Sweet Potato Veggie Boats:

For the Sweet Potato Boats

2 large sweet potatoes
2 tablespoons olive oil
Salt and pepper to taste

For the Vegetable Filling

1 cup bell peppers, diced
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Make sure to wash and prep your vegetables ahead of time to streamline the cooking process.

Instructions

Follow these simple instructions to create your Baked Sweet Potato Veggie Boats:

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Slice the sweet potatoes in half lengthwise and scoop out a bit of the flesh to create boats. Drizzle olive oil over them, seasoning with salt and pepper. Place them on a baking sheet with the cut side facing up.

Bake the Sweet Potatoes

Bake in the preheated oven for about 25 minutes, or until the sweet potatoes are tender.

Prepare the Vegetable Filling

While the sweet potatoes are baking, toss the diced vegetables in olive oil, garlic powder, Italian seasoning, salt, and pepper.

Roast the Vegetables

Spread the seasoned vegetables onto another baking sheet and roast in the oven for about 20 minutes, until they've softened and are slightly caramelized.

Assemble the Boats

Once the sweet potatoes and veggies are done roasting, fill each sweet potato half with the roasted vegetable mixture. Return to the oven for an additional 5 minutes to heat through.

Serve

Remove from the oven, let cool slightly, and enjoy your delicious Baked Sweet Potato Veggie Boats!

Enjoy these veggie-loaded sweet potato boats hot from the oven, and feel free to add any toppings you like!

Pro Tips

To make this dish extra special, sprinkle some feta cheese or avocado on top before serving for added creaminess and flavor.

Storage and Reheating Tips

Baked Sweet Potato Veggie Boats can be stored in an airtight container in the fridge for up to three days. If you've made a larger batch or simply want to enjoy them later, they also freeze well. I recommend wrapping each boat tightly in plastic wrap or foil before placing them in a freezer-safe bag. This way, you can enjoy a delicious meal in minutes on busy days!

To reheat, simply place the frozen or refrigerated boats in an oven preheated to 375°F (190°C) for about 15-20 minutes, or until heated through. If you're in a hurry, you can also use the microwave, but keep in mind that the texture may become slightly soft.

Serving Suggestions

Serve your Baked Sweet Potato Veggie Boats with a dollop of Greek yogurt, sour cream, or a sprinkle of feta cheese on top for added creaminess and tang. This simple addition elevates the dish and adds a wonderful contrast to the sweetness of the potatoes.

For a complete meal, pair these veggie boats with a fresh green salad or a bowl of soup. The brightness of a citrus vinaigrette can beautifully complement the hearty flavors of the sweet potato and vegetables. Add toasted nuts or seeds on top for crunch and extra nutrition.

Questions About Recipes

→ Can I prepare the sweet potatoes in advance?

Yes, you can bake the sweet potatoes a day ahead and store them in the fridge. Reheat before adding the vegetables.

→ What other vegetables can I use?

You can use a variety of vegetables such as kale, spinach, mushrooms, or even leftover roasted veggies.

→ Is this recipe vegan?

Yes, all the ingredients used are plant-based, making this dish suitable for vegans.

→ Can I freeze the leftovers?

Yes, you can freeze the assembled sweet potato boats. However, the texture may change slightly after thawing.