Perfect Protein Sweet Potato Boats
These protein-packed sweet potato boats are a customizable and delicious way to enjoy a complete and balanced meal. Roasted sweet potatoes are filled with savory protein and your favorite toppings, creating a satisfying and nutritious dish perfect for lunch or dinner.
Equipment
- Oven
- Baking Sheet
- Parchment paper (optional)
- Fork
- Large skillet
- Spoon
- sharp knife
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground turkey or chicken
- ½ onion, diced
- 1 bell pepper, diced
- 1 cup corn fresh or frozen
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese or Monterey Jack cheese
- Optional toppings: sour cream
- Optional toppings: guacamole
- Optional toppings: salsa
- Optional toppings: cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub the sweet potatoes thoroughly.
- Use a fork to prick the sweet potatoes several times.
- Rub the sweet potatoes with olive oil, salt, and pepper.
- Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper.
- Bake for 45-60 minutes, or until they are easily pierced with a fork.
- While the sweet potatoes are baking, brown the ground turkey or chicken in a large skillet over medium heat. Break it up with a spoon as it cooks.
- Once the meat is cooked through, drain off any excess grease.
- Add the diced onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Stir in the black beans, corn, and diced tomatoes and green chilies.
- Sprinkle in the taco seasoning and mix well to combine.
- Simmer for 5-10 minutes, allowing the flavors to meld together.
- Carefully remove the sweet potatoes from the oven and let them cool slightly.
- Using a sharp knife, slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. You want to create a pocket, or "boat."
- Gently fluff the inside of each sweet potato with a fork, being careful not to tear the skin.
- Spoon the protein filling evenly into each sweet potato boat.
- Top with shredded cheddar cheese or Monterey Jack cheese.
- Place the filled sweet potato boats back in the oven for 5-10 minutes, or until the cheese is melted and bubbly. Alternatively, you can broil them for a minute or two, keeping a close eye to prevent burning.
- Remove the sweet potato boats from the oven and let them cool slightly.
- Top with your favorite toppings, such as sour cream, guacamole, salsa, and fresh cilantro.
Notes
Customize your fillings with different protein sources, vegetables, and toppings. To prevent soggy sweet potatoes, avoid overfilling them with wet ingredients and drain canned ingredients well. Sweet potato boats are great for meal prepping. Store baked sweet potatoes and filling separately and assemble when ready to eat. Variations include Mexican Fiesta, Mediterranean, Buffalo Chicken, and Breakfast Sweet Potato Boats.