When we think about comfort food, "healthy" isn't often the first word to come to mind. But we're about to change all that with these delicious sweet potato boats!
These veggie-stuffed potatoes are as indulgent as they look. They're super easy to make and the perfect accompaniment to any protein you like. They are filling enough to stand alone for a Meatless Monday, too.
The secret? Fresh, colorful vegetables and plenty of spice to kick up the flavor.
Simply sauté the veggies while the sweet potatoes are baking in the oven. Once baked, fill the halved potatoes with the vegetables, sprinkle with shredded cheese and pop back in the oven till they're bubbly and melted.
Packed with flavor, bright colors and good-for-you ingredients? Now, that's comfort food we can get behind.
Veggie-Stuffed Sweet Potato Boats
44 - 6 servings
Meal dinner, side
Prep 10 minutes
Cook 70 minutes
Total 80 minutes
- 3 sweet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1 each red, yellow and orange bell pepper, seeded and chopped
- 1 small red onion, diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- salt and pepper
- 1 cup shredded cheddar cheese
- chopped cilantro
- Photos by Sheri Silver
- 1. Heat oven to 400 degrees. Pierce potatoes several times with a fork, place on a baking sheet and bake for 1 hour. Remove from oven and let sit till just cool enough to handle. Set oven to broil.
- 2. While potatoes are baking, sauté peppers and onion in olive oil over medium-high heat for 10 minutes, stirring often. Add the corn and spices and sauté for a few more minutes. Season with salt and pepper to taste.
- 3. Halve each potato lengthwise and scoop out the flesh, leaving a bit around the sides and bottom (reserve flesh for another use). Divide the vegetables evenly in each "boat" and top with shredded cheese. Broil till bubbly and melted, sprinkle with cilantro and serve immediately.