These sweet potato boats are vibrant and full of flavour and are a heathy option instead of using normal potatoes. It gives the boats extra sweetness and really balances out all the other ingredients.
This time of year we eat lots of sweet potato, butternut squash and pumpkin due to the change in seasons. I love all three but if I had to pick one then I would go for sweet potato as it is very versatile.
When I lived at home my mum would make a sweet potato bake, which was the only time we ever really had sweet potato. Dean and I very often have them as wedges or mash as again it’s a healthier option and they’re classed as one of your five a day unlike normal potato.
I wanted to do a recipe with sweet potato and came up with these simple boats which are great for the whole family. When I lived at home or on my own I used to have a jacket potato with cheese, bacon and onion at least once a week and loved it! 😂
I’d like to think that my cooking skills have come quite far since then and you’ll be happy to know I don’t have them that often any more! So this is a little twist on my jacket potato growing up.
The sour cream works really well with the sweet potato boats giving it a bit more of a saucy filling and really compliments all the other ingredients, especially the smoky bacon. You can fill your boats with all sorts of ingredients like chorizo, peppers, pancetta, mushrooms and top with all different cheeses like mozzarella, stilton, smoked cheese and many more.
What would you fill your sweet potato boats with? I would love to hear in the comments below!
Stuffed Sweet Potato Boats
Ingredients
- 3 medium sweet potatoes
- 2 rashers smoked bacon cut up into small pieces and cooked until crisp
- 3 spring onions thinly sliced
- 25 g cheddar cheese grated (more if desired)
- 25 g red leicester cheese grated (more if desired)
- 1 tbsp milk
- 6 tsp low fat sour cream
- 1 tbsp chives
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / gas 4.
- Prick each sweet potato with a sharp knife and bake in the oven for 20 minutes or until they are soft.
- When your sweet potatoes are ready, take them out of the oven and let cool for 5 minutes so that you can handle them.
- Carefully cut each sweet potato in half. Using a spoon carefully scrape some of the potato out and place into a bowl. Repeat this until you have finished.
- Add your milk to the scraped out potato and season with salt and pepper. Mash until it is nice and creamy.
- Divide the mash between the potato skins. Sprinkle the spring onion and cheese all over. Place back in the oven for 5 minutes until the cheese has melted.
- Take your sweet potato boats out of the oven and sprinkle the bacon all over them, then add a dollop of sour cream and finish with chives.
- Serve and enjoy with extra helpings of sour cream!
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