Sweet Potato Casserole Boats
User Reviews
5
Sweet Potato Casserole Boats
Description
In Sweet Potato Casserole Boats, whole sweet potatoes are baked unpeeled until tender enough to mash slightly while maintaining the skin as a natural holder. After baking, the flesh is gently pressed to create a flat surface for toppings. A mixture of butter, cinnamon, coconut sugar, chopped pecans, and maple syrup is added in small quantities on each half to build layers of flavor and texture.
The natural sweetness of the sweet potatoes pairs with the nutty crunch of pecans and the warm spice of cinnamon. Drizzled maple syrup adds moisture and auditory sweetness without overpowering the potatoes. Baking the potatoes with skin on helps retain moisture and provides easy serving "boats".
This dish can serve as a festive side or a subtly sweet snack and works well when you want to add a nutty, spiced element to your meal. It avoids heavy dairy or refined sugar unless maple syrup or brown sugar substitutes are used. Optional mini marshmallows can be added for a sweeter touch.
Ingredients
INGREDIENTS
- 4 medium-large sweet potato skin on, organic when possible // we prefer garnet yams, or yams
- 1 Tbsp neutral cooking oil avocado or other neutral oil with high smoke point, generic cooking oil
TOPPING
- 2 Tbsp butter we prefer Miyokos // or sub organic dairy butter as needed, dairy-free, divided
- ~3/4 tsp cinnamon ground, divided
- 2-3 Tbsp coconut sugar or sub brown sugar, but it will no longer be refined sugar-free, divided
- 1 cup pecan raw, roughly chopped or broken by hand, divided
- 2-3 Tbsp maple syrup divided
- 1 cup mini marshmallows (optional)
Instructions
- Preheat oven to 375 degrees F (190 C).
- Slice sweet potatoes in half but leave the skin on. Rub both sides with oil and arrange cut-side down on a baking sheet lined with parchment paper (optional) for easier clean up.
- Use a fork to poke holes in the back sides of the potatoes to let steam escape. Then bake for 25-35 minutes or until all potatoes have some give when you press the tops (time will vary depending on size of potatoes) — you want them very tender so they mash easily.
- Once tender, remove from oven and let cool slightly (5 minutes). Then use a spatula to carefully flip over. Use a fork to lightly mash the insides of the sweet potatoes until they’re just slightly pressed down and the surface is flat (see photo/video).
- Swipe the top of each potato with a little dairy-free (or dairy) butter. Then shake a light dusting of cinnamon on each potato, followed by ~1 tsp coconut sugar, 2 Tbsp pecans, and a drizzle of maple syrup (focusing the syrup on the pecans) over all the sweet potato halves.NOTE: You could also add some mini marshmallows at this point if you're feeling sassy (but it will no longer be refined sugar-free).
- Return to oven for 8-10 minutes or until toppings appear slightly browned and toasty (watch pecans carefully so they don't burn). They should smell amazing!
- Remove from oven and serve immediately. These are amazing on their own, but would also pair well with almond (or other nut) butter, additional butter or maple syrup, or coconut whipped cream.
- Best when fresh. Store cooled leftovers covered in the fridge up to 2-3 days. Not freezer friendly once topped. Reheat in a 350 degree F (176 C) oven until hot.
- NOTE: You could also prep these up to the point of adding the toppings, then refrigerate the halved, partially cooked potatoes until ready to bake. Just bake longer — about 10-15 minutes — as they will be cold. Watch pecans to ensure they don’t burn.
Notes
- Nutrition information provided is an estimate using lower amounts of sugar and syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Boats)
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 213 | 11% |
| Carbohydrates | 21.5g | 7% |
| Protein | 2.3g | 5% |
| Fat | 14g | 22% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 3.18g | 19% |
| Monounsaturated Fat | 6.76g | 34% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 53mg | 2% |
| Potassium | 286mg | 6% |
| Fiber | 3.4g | 14% |
| Sugar | 9.2g | 18% |
| Vitamin A | 9250IU | 185% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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