Sweet Potato Boats
Elevate your weeknight dinners with these flavorful and nutrient-packed Sweet Potato Boats! Perfectly roasted sweet potato halves with crispy, caramelized edges serve as the base for a savory-sweet chickpea filling infused with smoked paprika, cinnamon, and a touch of maple syrup. Topped with creamy Greek yogurt or tangy crumbled feta, fresh parsley, and chopped green onions, this dish boasts an irresistible harmony of textures and flavors. It’s a vegetarian delight that’s as wholesome as it is satisfying, ready in just an hour and perfect for a cozy family meal or a show-stopping side dish. Ideal for those seeking healthy sweet potato recipes, this dish is easy to customize and sure to impress!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 1 cup chickpeas
- 1 tablespoon maple syrup
- 0.25 teaspoon ground cinnamon
- 0.5 cup Greek yogurt (optional)
- 2 stalks green onion, chopped
- 0.25 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash and dry the sweet potatoes, then slice each one in half lengthwise. Lightly brush the cut sides with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of ground black pepper.
Place the sweet potatoes cut-side down on the prepared baking sheet and bake for 30-35 minutes, or until the flesh is fork-tender.
While the sweet potatoes are baking, prepare the filling. In a skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the chickpeas, smoked paprika, maple syrup, remaining salt, black pepper, and cinnamon. Stir and cook for 5-7 minutes until the chickpeas are golden and slightly caramelized.
Remove the baked sweet potatoes from the oven and allow them to cool for 5 minutes. Carefully scoop out a small portion of the flesh from the center of each potato half to create a cavity for the filling. Set the scooped-out flesh aside for another use (like mashed sweet potatoes).
Fill each sweet potato boat with the cooked chickpeas. Top with a dollop of Greek yogurt or crumbled feta cheese if desired. Sprinkle with chopped green onions and parsley for freshness.
Serve warm and enjoy your hearty, wholesome Sweet Potato Boats!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 3395 mg | 148% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 52.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 729 mg | 56% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
