If you love cozy, colorful, nutrient-packed meals that feel as beautiful as they taste, this Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat with Cranberries and Goat Cheese is going to become a new seasonal favorite. It’s the perfect harmony of warm roasted vegetables, creamy sweet potato, tangy goat cheese, and the delightful pop of sweet cranberries. Each bite is a layered experience—soft, caramelized sweet potato, crispy Brussels sprouts, tender butternut squash, and creamy crumbles of goat cheese all drizzled with sweetness and balanced with savory herbs. Not only is this dish stunning to present, but it’s naturally nourishing and perfect for holiday dinners, cozy fall meals, vegetarian nights, or elegant meal prep.
Why You’ll Love This Roasted Vegetable Stuffed Sweet Potato Boat
This recipe offers an irresistible combination of flavors and textures. The natural sweetness of roasted sweet potatoes pairs perfectly with savory vegetables and tangy, creamy goat cheese. It’s hearty enough to serve as a main dish, yet elegant enough to be a side for Thanksgiving or Christmas. It’s wholesome, loaded with nutrients, and incredibly satisfying.
Why You Should Try This Recipe
You’ll love how simple yet gourmet this recipe feels. It’s easy to assemble, uses common seasonal ingredients, and makes eating vegetables feel luxurious. It’s naturally gluten-free, vegetarian-friendly, and can be customized endlessly. Whether you’re cooking for family or hosting a dinner, this dish adds color, warmth, and flavor to any table.
Ingredients You’ll Need
For the Sweet Potato Boats:
- 2 large sweet potatoes
- 1 tbsp olive oil
- Pinch of salt and pepper
For the Roasted Vegetables:
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup butternut squash cubes
- 1–2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried thyme
- Salt and pepper, to taste
For Assembly:
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese
- 1–2 tbsp honey or maple syrup
- Optional: toasted pecans, walnuts, or pumpkin seeds
- Optional herbs: fresh thyme or parsley
How to Make Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boats
- Bake the Sweet Potatoes: Preheat the oven to 400°F (200°C). Wash sweet potatoes, prick with a fork, rub with olive oil, and sprinkle with salt. Bake for 45–55 minutes until soft and tender.
- Roast the Vegetables: On a baking tray, toss Brussels sprouts and butternut squash with olive oil, garlic powder, paprika, thyme, salt, and pepper. Roast at 400°F for 20–25 minutes, flipping halfway until caramelized and golden.
- Prepare the Sweet Potato Boats: Once sweet potatoes cool slightly, slice them lengthwise and gently fluff the centers with a fork to create a “boat.”
- Assemble: Stuff each sweet potato with the roasted vegetables. Sprinkle with dried cranberries and goat cheese.
- Add Finishing Touches: Drizzle with honey or maple syrup. Top with toasted nuts and fresh herbs if desired.
- Serve: Enjoy warm as a meal or elegant seasonal side dish.
Nutritional Information (Estimated per Stuffed Sweet Potato Boat)
- Calories: 390
- Protein: 10g
- Carbs: 55g
- Fat: 15g
- Fiber: 9g
- Sugar: 20g
Tips for the Best Stuffed Sweet Potato Boats
- Choose uniform-sized sweet potatoes so they cook evenly.
- Roast vegetables separately to prevent overcrowding and ensure crispiness.
- Add the goat cheese while sweet potatoes are warm so it softens slightly.
- For extra depth, drizzle a small amount of balsamic glaze on top.
- Add nuts for crunch—pecans pair especially well with cranberries.
Variations & Substitutions
- Cheese Options: Feta, blue cheese, ricotta, or vegan cheese alternatives.
- Swap Squash: Use pumpkin or roasted carrots.
- Add Protein: Chickpeas, shredded chicken, or crispy tofu.
- Make It Vegan: Replace goat cheese with cashew cream and use maple syrup instead of honey.
- Add Greens: Toss in kale, spinach, or arugula before serving.
What to Serve with Stuffed Sweet Potato Boats
- Roasted turkey or chicken
- Holiday ham
- Warm grain salads
- Wild rice pilaf
- Fresh arugula and pear salad
- A glass of chilled white wine or spiced apple cider
Common Mistakes to Avoid
- Undercooking sweet potatoes: They should be very soft for easy stuffing.
- Cramming vegetables on the baking tray: Spread them out for crisp edges.
- Using watery goat cheese: Crumbled versions work best for texture.
- Skipping seasoning: Vegetables need salt and herbs to shine.
- Adding cranberries too early: They may burn in the oven—add them after.
Storing Tips for the Recipe
- Store in an airtight container for up to 3 days.
- Reheat in the oven or air fryer for best texture.
- Drizzle a fresh bit of honey after reheating for brightness.
- Not ideal for freezing due to vegetable texture changes.
Conclusion
This Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat with Cranberries and Goat Cheese is a celebration of seasonal flavors—warm, comforting, colorful, and nourishing. It’s the perfect blend of savory and sweet, creamy and crunchy, wholesome and delicious. Whether served as a full meal or an eye-catching side dish, it’s a recipe that brings comfort and elegance to any table.
Recipe FAQ’s
Can I use frozen vegetables?
Yes, but thaw and dry well before roasting to prevent sogginess.
What type of sweet potato works best?
Orange-fleshed sweet potatoes (Beauregard or Garnet) are ideal for their sweetness and texture.
Can I prepare this ahead of time?
Yes—prep components ahead, then assemble and warm before serving.
Can I use feta instead of goat cheese?
Absolutely. Both work well with cranberries.
How do I make it spicier?
Add crushed red pepper flakes or cayenne to the roasted vegetables.
Can I add meat?
Shredded chicken, crispy bacon, or turkey sausage fit perfectly.