Description
These roasted sweet potato boats are filled with a tangy cranberry-walnut mix, creamy goat cheese, and a drizzle of maple-balsamic glaze — a beautiful, zesty side or vegetarian main for your holiday table.
Ingredients
2 large sweet potatoes
1 tbsp olive oil
Salt and pepper, to taste
1/2 cup dried cranberries
1/4 cup chopped walnuts, toasted
2 oz goat cheese, crumbled
1 tbsp maple syrup
1 tsp balsamic vinegar
1/2 tsp orange zest
Fresh thyme leaves for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Wash sweet potatoes and slice them in half lengthwise.
3. Rub each half with olive oil and sprinkle with salt and pepper.
4. Place cut-side down on a baking sheet and roast for 25–30 minutes, until tender.
5. Meanwhile, in a small bowl, combine cranberries, toasted walnuts, goat cheese, maple syrup, balsamic vinegar, and orange zest.
6. Once the sweet potatoes are roasted, carefully scoop out a small well in each half to form a ‘boat.’
7. Spoon the cranberry-walnut mixture into each sweet potato half.
8. Drizzle with extra maple syrup if desired and garnish with fresh thyme before serving.
Notes
Swap goat cheese for feta or blue cheese for a different flavor profile.
Add cooked quinoa or lentils to make this dish a hearty vegetarian entrée.
These boats reheat well and make great leftovers for lunch.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roasted sweet potatoes, cranberry walnut, vegetarian side, holiday dish, maple balsamic glaze