Sweet potato boats

Sweet potato boats

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

A healthier twist on the classic potato boats, these are great just served with a salad, or can be a substantial side dish to chicken or red meat. Using sweet potato instead of regular potato gives you a lower glycaemic impact, and also buckets of beta carotene from the bright orange flesh. The fats in the goat cheese increase beta-carotene absorption.

Ingredients

Quantity Ingredient
1 large sweet potato, halved lengthways
150g soft, fresh goat cheese
2 teaspoons english mustard
small handful curly parsley, roughly chopped
sea salt
black pepper

Method

  1. Preheat the oven to 200°C
  2. Using a sharp knife, score the exposed flesh of the sweet potato halves, about 2.5cm (1 inch) deep, and place them flesh side down on a baking sheet. Bake for around 20 minutes, then check by giving one a gentle squeeze: if it gives under very little pressure, they are done. If not, continue to bake until softened.
  3. Remove from the oven and, when just cool enough to handle, scoop the flesh out into a bowl, leaving the empty skins on the baking sheet ready to be refilled. Add the goat cheese, mustard, parsley and some salt and pepper to the sweet potato flesh and mash well to ensure the ingredients are all thoroughly mixed.
  4. Spoon the mixture back in to the empty skins and return to the oven for around 15 minutes, just long enough for a gentle golden crust to form.

Note

  • Roasting and baking

    Perfect as a side or lunch-on-the-go
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