All aboard the baked Sweet Potato Boats!
This little dinner looks cute and fancy yet is super easy to make and tastes delicious! Pop it on when you get home from work or prep a few of them to have throughout the week. I'm no masterchef but I thought I'd share one of my favourite little recipes in case you needed a healthy dinner idea. If I can make it, so can you!
Serves 2-4 (depending on if you want a whole sweet potato or half).
What you'll need:
2 x Sweet Potatoes (similar size and shape)
1 x Roast Chicken
1 x Packet Prosciutto
Spring Onion
Baby Spinach
Sweet Baby Ray's BBQ sauce
Cheese
What you do:
Preheat the oven to 200 degrees C (fan forced).
Wash the sweet potatoes and cut them in half lengthways. Spray them with cooking oil and salt the skin. (Don't salt the flesh). This will help the outside crisp up.
Pop them in individual tin foil sheets, wrap them closed and pop them on a baking tray.
Bake them in the oven for 1hr, until the flesh is soft.
Whilst that's cooking you can prepare your mix.
Shred enough roast chicken to fill your sweet potato boats.
Mix in Sweet Baby Ray's BBQ sauce to taste.
Dice the prosciutto, chop the spring onion and tear up some of the baby spinach leaves.
Take the sweet potatoes out of the oven and, when they are soft enough, scoop out the flesh, leaving 5-10mm around the edges.
In a separate bowl mix together the sweet potato flesh, chicken, prosciutto, spring onions and spinach. Add some salt and pepper before transferring the mixture back into the hollow sweet potato shells.
Grate some cheese over the top. Return them to the oven (lower the temperature to 180 degrees) for a further 10-15mins until the cheese is melted. (Leave the tin foil open this time.)
When the cheese has melted take them out of the tin foil, season with salt & pepper and enjoy!
You can experiment with any fillings you like. I opted for the easiest option here but you could be more adventurous and cook your own chicken, pulled pork or beef. Add different cheese, sauces, other vegetables, anything! There are no rules with this one.
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Happy cooking xx
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