Sweet Potato Boats Food

SWEET POTATO BREAKFAST BOATS RECIPE BY TASTY

Steps:

• Use a fork to pierce holes all over the sweet potatoes.
• Preheat oven to 400°F (200°C).
• Microwave the potatoes for 7 minutes until they have softened significantly.
• Slice the potatoes in half and use a spoon to scrape out the inner flesh, making sure to leave at least a ¼-inch (6 mm) thick border on each side, saving the scooped out potato parts to use for side dishes.
• Transfer the potatoes to a parchment paper-lined baking sheet.
• Fill each of the potatoes with 1 egg and an assortment of fillings for whatever flavor combinations you'd like. Season each potatoes with salt and pepper.
• Bake for 8-12 minutes, until the egg has cooked to preferred doneness.
• Top the potatoes and side dishes with your choice of topping and garnishes and serve.
• Enjoy!

SWEET POTATO BOATS

Steps:

• Bake the sweet potatoes in their skins.
• Allow them to cool.
• When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.
• In a food processor, grind the cranberries.
• Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.
• Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes.
• If the potatoes are large, slice each boat in half before serving.

SWEET POTATO CASSEROLE BOATS

Steps:

• Preheat oven to 375 degrees F (190 C).
• Slice sweet potatoes in half but leave the skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper (optional) for easier clean up.
• Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) - you want them very tender so they mash easily.
• Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they're just slightly pressed down and the surface is flat (see photo/video).
• Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by ~1 tsp coconut sugar, 2 Tbsp pecans, and a drizzle of maple syrup (focusing the syrup on the pecans) over all the sweet potato halves.NOTE: You could also add some mini marshmallows at this point if you're feeling sassy (but it will no longer be refined sugar-free).
• Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans carefully so they don't burn). They should smell amazing!
• Remove from oven and serve immediately. These are amazing on their own, but would also pair well with almond (or other nut) butter, additional butter or maple syrup, or coconut whipped cream.
• Best when fresh. Store cooled leftovers covered in the fridge up to 2-3 days. Not freezer friendly once topped. Reheat in a 350 degree F (176 C) oven until hot.
• NOTE: You could also prep these up to the point of adding the toppings, then refrigerate the halved, partially cooked potatoes until ready to bake. Just bake longer - about 10-15 minutes - as they will be cold. Watch pecans to ensure they don't burn.

POTATO BOATS

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.

SLOPPY JOE-SWEET POTATO BOATS

Steps:

• Pierce potatoes with fork; place in single layer on microwaveable plate. Microwave on HIGH 8 to 10 min. or until tender, turning potatoes after 5 min.
• Meanwhile, cook turkey with peppers and 1/4 cup onions in large nonstick skillet on medium heat until turkey is done, stirring occasionally. Stir in barbecue sauce; cook 5 min. or until heated through, stirring frequently.
• Cut each potato lengthwise in half; fluff insides with fork.
• Top with turkey mixture, cheese and remaining onions.

MEXICAN SWEET POTATO BOATS

Steps:

• Warm the sweet potatoes in the microwave or in a 350 degree oven.
• In a medium skillet, add in the black beans, corn, paprika, garlic powder and cumin and cook for 5 minutes over medium-low heat, stirring often.
• Cut the sweet potatoes in half, using a spoon to scrap the sweet potato away from the skin and cut or smash the sweet potato into small chunks, being careful not to cut the peel.
• Add 1/4 cup of the bean and corn mixture on top of the sweet potato.
• Sprinkle the avocado, tomatoes, cheese and cilantro on top and serve.

LOADED BLACK BEAN SWEET POTATO BOATS

Steps:

• Bake sweet potatoes in a 400-degree F (204 C) 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 (amounts as original recipe is written // adjust if altering batch size). 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.
• Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
• 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.

SWEET POTATO BREAKFAST BOATS

Steps:

• Cut the sweet potato lengthwise in half and place (inside down) in a preheated oven on 220 °C / 430 °F for about 20-25 minutes.
• Place the two halves in a bowl or on a plate.
• With a fork or spoon make a bit of space in the sweet potato for the banana. Add the banana slices in the middle. Add the toppings as well. I added walnut chunks, peanut butter, maple syrup, vanilla, slivered almonds and cacao nibs.
• Serve warm.

EASY TACO STUFFED SWEET POTATO BOATS

Steps:

• Pre-heat oven to 400 F.
• Wash and dry sweet potatoes. Using your hands, coat each potato with a thin layer of olive oil and then pierce each 5 times with a fork. Place on a lined baking tray and bake for 40-50 minutes, until fork-tender.
• When sweet potatoes have about 20 minutes left: In a large saute pan, heat olive oil to medium. Add in finely diced yellow onion and bell pepper. Cook for 5 minutes, or until the onions are translucent.
• Push onion and peppers to the sides of the pan and add the lean ground turkey to the middle. Cook for 3 - 4 minutes, breaking turkey up with a stirring utensil as it cooks and mixing in the onions and peppers.
• Add in taco seasoning, salt, pepper, lime juice, salsa, corn, and fresh cilantro. Cook for additional 3 minutes. Taste and adjust seasonings.
• Carefully cut the warm sweet potatoes in half and fluff the insides with a fork to make "boats." Leave a 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 the taco filling. Top with cheese and place them back in the oven for 2 - 3 minutes, until cheese is melted.
• Top with fresh cilantro and serve immediately with some salsa, sliced avocado, guacamole, or sour cream, and enjoy!

PINEAPPLE SWEET POTATO BOATS

Steps:

• Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the crushed pineapple, butter, salt, cinnamon, ginger, allspice and nutmeg; mix well. Spoon into sweet potato shells., Place on a baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake, uncovered, at 325° for 30-35 minutes or until heated through.