Sweet Potato Boats with Spinach, Mushroom & Feta

Topped with Creamy Avocado Dressing

Looking for a wholesome, satisfying, and meatless main dish that delivers both comfort and nutrition? These Sweet Potato Boats are just what your table needs. Roasted until tender and caramelized, the sweet potatoes are filled with a savory mix of sautéed mushrooms, garlic, spinach, and onion—then finished with crumbled feta for a burst of tangy richness. A drizzle of creamy avocado dressing ties it all together, creating a nourishing and flavor-packed meal that’s as beautiful as it is delicious.

Whether you serve it as a vegetarian entrée, a hearty lunch, or a side dish, this recipe is a hit with veggie lovers and skeptics alike.

Ingredients

For the Sweet Potato Boats:

• 2 large sweet potatoes, scrubbed clean
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced (cremini or white button work well)
• 3 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

For the Creamy Avocado Dressing:

• 1 ripe avocado
• 1/4 cup plain Greek yogurt or sour cream
• 1 tablespoon lemon juice
• 1 clove garlic
• 2 tablespoons olive oil
• 2–4 tablespoons water (to thin as needed)
• Salt and pepper to taste

Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C).
Using a fork, poke several holes in each sweet potato to allow steam to escape. Place them on a baking sheet and roast for 45–60 minutes, or until the sweet potatoes are fork-tender and caramelized at the edges. Remove from oven and let cool slightly.

Step 2: Prepare the Filling

While the sweet potatoes are roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds more until fragrant.

Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5–6 minutes. Toss in the chopped spinach and cook just until wilted, about 1–2 minutes. Season with salt and pepper to taste, then remove from heat.

Step 3: Make the Avocado Dressing

In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lemon juice, garlic, olive oil, and a pinch of salt and pepper. Blend until smooth. Add water 1 tablespoon at a time until your desired consistency is reached—smooth and pourable, but not too thin.

Taste and adjust seasoning as needed.

Step 4: Assemble the Boats

Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Using a fork, gently fluff the inside of each half without breaking the skin.

Spoon the spinach and mushroom mixture into each sweet potato half, dividing it evenly. Top each with crumbled feta cheese.

Step 5: Drizzle and Serve

Drizzle each stuffed sweet potato boat with a generous amount of the creamy avocado dressing. Serve warm, optionally with a side salad, roasted chickpeas, or grilled pita bread.

Serving Suggestions

These sweet potato boats are hearty on their own, but you can also pair them with:

• A fresh arugula salad with lemon vinaigrette
• Roasted vegetables like carrots or brussels sprouts
• A scoop of quinoa or brown rice for added protein
• Toasted pine nuts or pumpkin seeds for extra crunch

Recipe Tips & Variations

• Make It Vegan: Use a dairy-free yogurt and vegan feta or skip the cheese entirely.
• Add Protein: Stir in cooked lentils or chickpeas to the filling for extra heartiness.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the avocado dressing.
• Prep Ahead: Roast the sweet potatoes and make the filling a day in advance. Assemble and reheat before serving.
• Low-FODMAP Option: Use garlic-infused oil instead of fresh garlic, and replace onion with the green tops of scallions.

Nutrition Highlights

This dish is:

• High in fiber
• Packed with antioxidants
• Rich in healthy fats (from avocado and olive oil)
• Naturally gluten-free
• Easily adaptable to fit vegetarian, vegan, or low-carb diets

Prep & Ingredient Tips

1. Choose evenly sized sweet potatoes
   This ensures they cook at the same rate and look uniform when serving.
2. Use a fork to pierce the skins before roasting
   This helps steam escape and prevents bursting in the oven.
3. Roast sweet potatoes directly on a baking rack
   Placing them directly on the oven rack allows hot air to circulate, resulting in evenly cooked potatoes with crisper skins.
4. Sauté veggies while the sweet potatoes roast
   Save time by preparing the filling during the roasting process.
5. Slice mushrooms evenly
   Uniform slices cook consistently and give the best texture in the filling.
6. Use baby spinach for convenience
   Baby spinach has a tender texture and doesn’t need chopping, which simplifies prep.
7. Let the sweet potatoes cool slightly before cutting
   This prevents burns and allows the flesh to firm up for easier stuffing.

Cooking Technique Tips

8. Cook onions until golden, not just soft
   Caramelizing them slightly adds natural sweetness that complements the sweet potato.
9. Don’t overcook spinach
   Add it last and cook just until wilted to retain nutrients and a fresh green color.
10. Deglaze the pan if needed
    If your mushrooms stick a little, add a splash of broth or water to lift the browned bits—this adds depth of flavor.
11. Fluff the sweet potato flesh before stuffing
    Gently mash the inside with a fork to create a cozy bed for the filling and to soak up the dressing better.

Avocado Dressing Tips

12. Use a ripe avocado
    A ripe avocado will blend smoothly into a creamy dressing. It should yield slightly to pressure when gently squeezed.
13. Add water a little at a time
    Blend your dressing first, then thin it gradually to your desired consistency.
14. Make it ahead
    The avocado dressing keeps well in the fridge for up to 2 days in an airtight container with plastic wrap pressed against the surface to prevent browning.
15. Use a food processor or blender
    This ensures a silky-smooth texture in the dressing without lumps.

Assembly & Serving Tips

16. Top with feta just before serving
    Adding it at the end keeps the cheese fresh and prevents it from melting into the hot filling.
17. Add crunchy toppings
    For extra texture, sprinkle toasted nuts, seeds, or crispy chickpeas on top of the finished dish.
18. Serve warm or at room temperature
    These sweet potato boats are delicious right out of the oven but also work great at room temp—perfect for meal prep or potlucks.
19. Garnish with fresh herbs
    A sprinkle of chopped parsley, dill, or chives adds freshness and color to the final plate.
20. Double the batch for leftovers
    These reheat well, making them ideal for a healthy lunch the next day.