Sweet Potato Boats

This fall-inspired twice-baked sweet potato recipe transforms ordinary sweet potatoes into an extraordinary side dish that balances savory and sweet flavors. The fluffy, marshmallow-studded filling nestled in crispy potato skins creates the perfect complement to holiday meals or weekend family dinners.

I first created these loaded sweet potatoes for a Thanksgiving when oven space was limited, and they've become our most requested holiday side dish. My daughter now insists we make them for her birthday dinner each year too!

Ingredients

• Sweet potatoes: Medium sized, choose firm potatoes with tight skin for the best flavor and texture
• Butter: Adds richness and helps create that creamy texture
• Brown sugar: Provides a deep caramel sweetness that enhances the natural flavor of sweet potatoes
• Pumpkin spice or cinnamon: Brings warm aromatic notes, perfect for fall gatherings
• Salt: Essential for balancing the sweetness and enhancing overall flavor
• Bacon: Cooked and crumbled, adds a savory contrast and smoky flavor
• Mini marshmallows: Create pockets of gooey sweetness and nostalgic flavor
• Brown sugar for topping: Adds a caramelized crunch to each bite
• All purpose flour: Helps bind the crumb topping together
• Oats: Provide texture and nutty flavor in the topping
• Cinnamon: Adds warmth and aroma to complement the sweet potatoes
• Cold butter for topping: Creates the perfect crumbly texture when cut into the dry ingredients

Step-by-Step Instructions

Prepare the Crumb Topping:

In a small bowl combine the cold butter with brown sugar, flour, oats, and cinnamon. Use a fork or pastry blender to work the mixture until small pea sized crumbs form. The cold butter is crucial here as it creates those perfect little pockets of flavor. Set this aside while you prepare the potatoes.

Bake the Sweet Potatoes:

Preheat your oven to 400°F. Thoroughly wash each sweet potato and pat dry. Using a fork, prick each potato several times to allow steam to escape during baking. Arrange them on a lined baking sheet with enough space between each potato. Bake for 45 to 50 minutes until they yield easily when gently squeezed with an oven mitt. The skin should look slightly wrinkled and the inside should be completely soft.

Prepare the Potato Shells:

Once the potatoes are cool enough to handle but still warm, cut each one lengthwise. Using a spoon, carefully scoop out the orange flesh leaving approximately a 1/4 inch border around the edges to maintain the structural integrity of the skins. This thickness ensures the shells will hold their shape when filled. Set aside 8 of the emptied skins on your baking sheet and discard 2 skins.

Create the Filling:

In a large mixing bowl combine the scooped sweet potato flesh with butter, brown sugar, pumpkin spice, and salt. Mix until smooth and well incorporated using either a hand mixer or strong spoon. The warm potatoes will help melt the butter creating a silky texture. Taste the mixture and adjust seasonings as needed; remember potatoes often need more salt than you might expect.

Add Mix-ins and Fill:

Fold in half of the crumbled bacon, half of the prepared oat crumb topping, and all of the mini marshmallows. Stir gently to distribute throughout the filling without crushing the marshmallows. Using a spoon, carefully fill the 8 reserved potato skins with this mixture, mounding it slightly above the edges of the skins. The filling will be generous since you're using the flesh from 10 potatoes to fill 8 skins.

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The mini marshmallows are truly the secret ingredient in this recipe. They melt partially into the filling creating little pockets of sweetness throughout rather than just forming a topping. My grandmother used to make a version of these every Thanksgiving, and finding those little marshmallow surprises was always my favorite part as a child.

Make Ahead Options

These twice baked sweet potatoes can be prepared up to the final baking step and refrigerated for up to 2 days. Simply complete all steps until filling the potato skins, then cover with plastic wrap and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding an extra 5 minutes to ensure they heat through completely.

Serving Suggestions

These twice baked sweet potatoes pair beautifully with roasted turkey or ham for holiday meals. For weeknight dinners, serve alongside a simple roasted chicken or grilled steak. The sweet and savory flavor profile makes them versatile enough to complement many main dishes. For a stunning presentation, arrange them on a large platter and garnish with fresh herbs like thyme or rosemary sprigs.

Customize Your Flavor

While this recipe creates a perfect balance of flavors, you can easily customize these twice baked sweet potatoes to suit your taste preferences. For a more savory version, add 1/2 cup of shredded cheddar cheese and reduce the brown sugar by half. For a nuttier flavor, add 1/3 cup of chopped pecans or walnuts to the filling. Vegetarians can simply omit the bacon and add a sprinkle of smoked paprika to maintain that smoky depth.

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Enjoy these delightful twice baked sweet potatoes as a stunning addition to your next meal!

Frequently Asked Questions

→ Can I make these sweet potatoes ahead of time?

Yes! You can prepare these up to the final baking step. Complete all steps through filling the potato skins, then cover and refrigerate for up to 2 days. When ready to serve, top with the crumble mixture and bake at 400°F for about 25-30 minutes until heated through.

→ What can I substitute for the marshmallows?

If you prefer to skip the marshmallows, try using 1/2 cup of shredded cheese (like cheddar or gruyere) for a more savory option, or 1/3 cup of chopped pecans or walnuts for texture without the extra sweetness.

→ How do I know when my sweet potatoes are fully cooked?

Insert a fork or knife into the thickest part of the potato - it should slide in easily with no resistance. You can also gently squeeze the potato (with an oven mitt on); it should give slightly if it's done.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the bacon or substitute with plant-based bacon alternatives. The dish will still be delicious with the sweet potato mixture, marshmallows, and oat crumble topping.

→ What's the best way to reheat leftover sweet potatoes?

Cover with foil and reheat in a 350°F oven for 15-20 minutes until warmed through. The foil prevents the topping from burning while the filling heats up. You can also microwave individual portions for 1-2 minutes, though the topping won't stay as crisp.

→ Why discard two of the sweet potato skins?

The recipe has you discard two skins because the filling expands when mixed with other ingredients. Using 10 potatoes but only 8 skins ensures each boat is generously filled for a more impressive presentation.