These Simple Caramelised Sweet Potato Boats are the perfect vessels for any meal – stuff them with salsa, salad, grilled meat, mushrooms, nut butter, the only limit is your imagination and how big your boat is!
This recipe is actually one from my Mum. She would make these when we were kids and I would love them simply slit down the middle and filled with a bit of salty butter! We would often have them as a side with salad with fresh local fish that we caught out on the boat with my Dad. All my childhood memories are associated with food haha!
These really are super simple and you can make as many as will fit onto a tray in your oven. Baking the sweet potatoes bare (not in a tray or dish) allows the hot air to surround them and no moisture to accumulate. This gives them a lovely crisp chewy skin and the natural sugars will caramelise on the inside. I like to pick small to medium sweet potatoes (1-2 inches in diameter and only 3-5 inches long) so that they cook faster and there is more crispy skin to caramelised insides ratio. If you choose to use large sweet potatoes, keep in mind they might take a bit longer to cook.
If you’ve been wanting to give weekly meal prep a go this is a perfect starter recipe. You could cook this and at the same time roast some other veggies or meat on a tray beneath). If you’re going to heat your oven up you might as well make the most of the space. While these roast in the oven, prep some other meals on your stovetop such as this Big Breakfast Paleo Scramble or Sautéed Apple and Kale. You’ll have nearly a weeks’ worth of meals done in just over an hour of cooking!
Cut the sweet potatoes in half and place them skin side down on the middle tray / rack of your oven. Place a sheet of aluminium foil on the bottom tray / rack to catch any natural sugars that will bubble out of the sweet potato.
Roast the sweet potatoes at 200 degrees celsius (392 fahrenheit) for 45 minutes or until soft all the way through when pierced with a fork.
To serve, slit them down the middle (but don’t cut all the way through), spread in a little ghee or butter (optional) and fill / top them with whatever you desire.
On this particular occasion I made a simple fresh salsa of diced tomatoes, Spanish onion, flat-leaf Italian parsley, salt, pepper, lemon juice and a drizzle of olive oil.
Share your favourite Caramelised Sweet Potato Boat filling ideas in the comments!
Simple Caramelised Sweet Potato Boats
- 3 small sweet potatoes (1-2 inches in diameter & 3-5 inches long)
- Cut the sweet potatoes in half and place them skin side down on the middle tray / rack of your oven.
- Place a sheet of aluminium foil on the bottom tray / rack to catch any natural sugars that will bubble out of the sweet potato.
- Roast the sweet potatoes at 200 degrees celsius (392 fahrenheit) for 45 minutes or until soft all the way through when pierced with a fork.
- To serve, slit them down the middle (but don’t cut all the way through), spread in a little ghee or butter (optional) and fill / top them with whatever you desire.
Best served warm and crispy, but place any leftovers into containers and refrigerate for up to 5 days or freeze.
Serving Size 2 halves
Amount Per Serving
% Daily Value
Total Fat 0.3 g
Saturated Fat 0.1 g
Sodium 16 mg
Total Carbohydrates 56.1 g
Dietary Fiber 8 g
Sugars 1 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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