Cheesy Spinach and Garlic Sweet Potato Boats

Cheesy Spinach & Garlic Sweet Potato Boats

These twice-baked sweet potatoes are halved, scooped, and filled with their own mashed flesh, garlic spinach, cream cheese, and mozzarella. A short second bake melts the cheese into the filling while leaving the orange sweet potato and green spinach visible. Small dollops of cream cheese and chopped cilantro go on after baking.

Choose similarly sized potatoes, and bake them until a knife slides through easily. Tender flesh is much easier to scoop without tearing the skins.

Ingredients for Sweet Potato Boats

• 4 medium sweet potatoes of similar size, about 2–2 1/2 pounds total (about 1kg)
• 1 tablespoon olive oil, divided
• 5 ounces fresh spinach (140g)
• 2 garlic cloves, minced
• 4 ounces cream cheese, softened and divided (115g)
• 3/4 cup shredded low-moisture mozzarella (85g)
• 3/4 teaspoon kosher salt, divided, or to taste
• 1/4 teaspoon freshly ground black pepper, plus more for finishing
• 2 tablespoons chopped fresh cilantro

How to Make Cheesy Spinach & Garlic Sweet Potato Boats

Yield: 8 boats; 4 main-dish servings or 8 side servings. Time: About 15 minutes of active prep and 55–75 minutes of cooking; allow about 75–95 minutes total, depending on potato size.

1. Bake the potatoes: Preheat the oven to 400°F (205°C). Scrub, dry, and prick the sweet potatoes. Rub them with about 1 teaspoon of the olive oil and place them with space between them on a rimmed baking sheet. Bake uncovered, starting to check at 45 minutes, until a knife slides through the centers with little resistance. Medium potatoes usually take 45–60 minutes; larger ones may take longer.
2. Cook the spinach: While the potatoes bake, heat the remaining olive oil in a medium skillet over medium heat. Add the garlic and stir briefly until fragrant but not browned. Add the spinach and 1/4 teaspoon of the salt. Cook, stirring, until wilted, about 3–5 minutes. Let any visible liquid evaporate or drain it off so the filling does not become watery.
3. Shape the boats: Let the baked potatoes stand for about 5 minutes. Cut each in half lengthwise and gently scoop the centers into a mixing bowl, leaving about 1/4 inch of flesh attached to each skin. You should have eight intact shells.
4. Mix and fill: Reserve about 1 ounce of the softened cream cheese for topping. Mash the scooped sweet potato with the spinach, remaining cream cheese, mozzarella, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spoon the filling into the shells in loose mounds, keeping the orange sweet potato and green spinach exposed.
5. Bake again: Return the boats to the baking sheet, cut side up. Bake uncovered at 400°F for 10–12 minutes, checking at 10 minutes, until the filling is hot through and the mozzarella within it has melted.
6. Finish: Dot the hot boats with small, separate pieces of reserved cream cheese. Scatter the cilantro and a little more black pepper over the tops. Adding the cream cheese after baking keeps the white dollops distinct.

How to Keep the Boats Intact

Fully tender potatoes are easier to scoop without pulling at the skins. Let them rest briefly before cutting, then work gently around the edges with a spoon. The 1/4-inch layer of flesh left in each skin supports the filling. For crisper skins, you can lightly oil the empty shells and bake them for about 5 minutes before filling; this step is optional.

Using Frozen Spinach

In place of fresh spinach, use about 5 ounces of thawed frozen spinach. Squeeze it thoroughly dry, then warm it with the garlic. Unlike fresh leaves, thawed spinach holds enough water to loosen the filling if it is not squeezed first.

Storing and Reheating

Refrigerate cooled leftover boats in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for roughly 10–15 minutes, or until hot through; larger or colder boats may need more time. For distinct white dollops and fresh herbs, add cream cheese and cilantro after reheating.

For another savory sweet potato recipe, try Crispy Sweet Potato Fritters with Sriracha Mayo.

Nutrition

Approximate nutrition per main-dish serving (2 boats): 415 calories, 12g protein, 18g fat, and 54g carbohydrates. Per 100g of finished boats: approximately 145 calories, 4g protein, 6g fat, and 19g carbohydrates. Values vary with potato size, ingredients, and moisture lost during cooking.