Don’t these look delicious? Our recipe of the month is loaded sweet potato boats! They make the perfect vegetarian appetizer and are gluten free. Sweet potatoes are high in vitamin B6, are a good source of Vitamin C and D, and contain iron.
Check out this simple recipe below from the Minimalist Baker.
Loaded Sweet Potato Boats
Serves: 3-4
Ingredients
- 5 small sweet potatoes
- 1 15 ounce can black beans, drained and rinsed
- ~1/4 cup grated Manchego or other Mexican cheese (such as Cotija or Pepperjack)
- Avocado crema (1/4 cup light sour cream, 1/2 ripe avocado & lime juice)
- Fresh Salsa, Cilantro and Green Onion for topping and dipping.
Instructions
- Bake sweet potatoes in a 400 degree oven directly on the baking rack for 40-45 minutes or until tender to the touch.
- In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth. Refrigerate until potato boats are ready to serve.
- Remove from oven to cool to the touch, but leave oven on.
- Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
- Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
- Pop back in oven to warm through and remove when cheese is melted and bubbly.
- Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
- Will reheat well the next day or two in the microwave or oven.
Nutrition Information
Serving size: 1 sweet potato boat Calories: 157 Fat: 5 g Carbohydrates: 23 g Sugar: 0 g Sodium: 44 mg Fiber: 4.6 g Protein: 4.8 g