Southwest Sweet Potato Boats with Avocado Drizzle Recipe

Have you ever gotten really hungry on a Daniel Fast? I know I've been there, and this Southwest Sweet Potato Boat recipe is one of my go-to's for feeling full and satisfied. With corn, black beans, and bell peppers, this dish is healthy and incredibly easy to make.

Read on as we talk about how to make this recipe and adjust it to your liking.

How to Make Southwest Sweet Potatoes Boats

There are a few steps to this recipe, which might make it appear to time-consuming, but that's not the case; none of the steps are complicated.

Also, check out the time-saving suggestions below. Preparing a few things in advance will save you tons of time when you're looking for a quick weeknight meal to put together.

If you've ever made stuffed bell peppers or twice-baked potatoes, the concept and recipe steps are basically the same. You have to bake the sweet potatoes, then scoop, fill, and rebake.

Check out more Daniel Fast Recipes and Meals.

Timesaving Tips

Here are a few things you can consider to save you time in the kitchen:

• Bake the sweet potatoes in advance. You can either do this earlier in the day or even a couple of days in advance. They will be easier to handle when they're cooled off. Then, they're ready at dinner time to be cut, scooped, and refilled. Cooked sweet potatoes can last 3-5 days in the fridge.

• Prepare your filling ingredients. You can wash and chop peppers, drain and rinse your black beans, and combine the "stuffing" ingredients (minus the sweet potato flesh) in an airtight container in your refrigerator. I would recommend using this within 3-4 days. You could also make extra of the corn-black bean filling to use as a dip or topping for salads.

• Purchase pre-cut ingredients. If you want to save more time, buy fresh or frozen pre-chopped onions and bell peppers.

Steps for Making Stuffed Sweet Potatoes

The general overview for making the southwest sweet potato boats is:

• Bake sweet potatoes in the oven for approximately one hour and allow them to cool slightly.

• Slice in half and scoop out the flesh of the sweet potatoes, leaving a small rim inside to help keep the shape. Try to leave an even amount of sweet potato on the edges for best results.

• Spray with olive oil and bake the skins for 6-8 minutes to firm up the "boat."

• Mash up the cooked sweet potato flesh (that you scooped out) and then mix with the other ingredients and refill the skins.

• Bake the stuffed sweet potatoes for 20-25 minutes.

• Blend avocado, lemon, cilantro and water for the avocado drizzle. Add the water slowly until you have the desired consistency. You may want to use slightly more or less.

• Top the cooked sweet potatoes with avocado drizzle and other garnish.

Ingredient Adjustments

Do you prefer pinto beans over black beans? Go for it! In addition, if you like more spice in your meals, you can add more chili powder or jalapenos to the stuffed sweet potato mixture.

Toppings make all the difference, and that's where the avocado drizzle comes in. You could use lime in place of lemon (or a combo of the two). You can also top your sweet potato boats with fresh tomatoes, cilantro, green onions, or pumpkin seeds (pepitas).

If you like spicy, you can increase the amount of jalapeno pepper and/or chili powder. You can also add a little cayenne pepper to the mix. Try adding just one thing at a time to avoid spice overload.

Check out: Daniel Fast 10 Day Meal Plan

Why Are Sweet Potatoes Good for You?

Sweet potatoes are an excellent source of vitamins A and C, as well as fiber. They're also low in calories and have a high water content, making them a great food to fill you up.

While we're on the topic of health, it's worth mentioning that this recipe is not only vegetarian but vegan as well. If you're looking for a hearty, filling meal that is also good for you, these southwest sweet potato boats are at the top of the list.

Sweet Potato Nutrition Facts

Serving size: 5 inch long

• 103 calories

• 0.2 g fat

• 24 g carbohydrate

• 4 g fiber

• 2 g protein

• 25% vitamin C

• 4% iron

• 12% potassium

• 10% vitamin B1 (thiamin)

• 20% vitamin B5

• 19% vitamin B6

• 8% magnesium

• 25% manganese

• 20% copper

• 122% vitamin A, RAE

As you can see, the list of vitamins and minerals is long, and this isn't even everything. So, sweet potatoes are packed with nutrients that your body needs. Their bright orange color is a clue that they're high in beta-carotene, which is converted to vitamin A in the body. This vitamin is important for vision, immunity, and cell growth.

Sweet potatoes are also a good source of potassium, which is essential for proper muscle function and fluid balance in the body. Not to mention, they're a complex carbohydrate, so they provide lasting energy.

Can You Store Leftover Stuffed Sweet Potato Boats?

The short answer is yes! Just pop them in an airtight container and store them in your refrigerator for up to four days. I would recommend reheating them in the oven (vs. the microwave) to help keep the skins crispy.

However, this recipe isn't as great eaten leftover as other dishes. If you want to eat this meal multiple days, you may want to consider baking the sweet potatoes (as we mentioned earlier, they last up to four days in the fridge) and making the filling ahead of time. Then, when you're ready to eat, all you have to do is stuff and bake the sweet potatoes!

Check out: 7 Easy Daniel Fast Dinner Substitutions.

Southwest Corn and Black Bean Sweet Potato Recipe

6 servings

•3 medium sweet potatoes

•1/2 cup black beans, drained and rinsed

•1/2 cup frozen corn, thawed

•.1/4 cup onion, diced

•1/2 cup red pepper, diced

•1 cup spinach, chopped

•2 tsp fresh jalapeño pepper, finely diced

•1/2 tsp chili powder

• 1/4 tsp cumin

• 1/4 tsp cinnamon

•1/4 tsp paprika

•1/2 tsp olive oil

Avocado drizzle:

• 1 large avocado

• 1/4 cup chopped fresh cilantro

• Approx 2 TBS lemon juice

• 1/4 cup water

1. Preheat oven to 350F

2. Prick sweet potatoes with a fork and bake for about 1 hour or until tender. Remove sweet potatoes from oven and allow to cool for 5–10 minutes.

3. Slice sweet potatoes in half and scoop out the flesh, leaving a thin layer of potato inside the skin so they maintain their shape and can hold the filling. Place skins back onto the tray and spray lightly with olive oil. Return to oven and bake for 6–8 minutes, allowing the skins to get crispy.

4. Mash the scooped out sweet potato. Add the black beans, frozen corn, red peppers, onion, spinach, jalapeño pepper, and spices. Stir until well combined.

5. Remove skins from the oven and fill each skin with the sweet potato and bean mixture.

6. Bake again for 20–25 minutes, or until heated through.

7. Top with avocado drizzle (see below) and desired garnish: green onions, fresh lime, cilantro, pumpkin seeds, and salt and pepper to taste.

For Avocado Drizzle

Place all ingredients for avocado drizzle into a blender or food processor and blend until smooth, then drizzle over sweet potato halves.

More Recipes

Looking for more sweet potato recipes? Try this sweet potato breakfast hash!

Try our Creamy Potato Soup Recipe