Sweet Potato Boats with Bacon Cheddar Mushroom Sauce

Sweet Potato Boats

I used to hate sweet potatoes, because food is not supposed to sweet. Dessert yes, food no. Sweet Potatoes just tasted wrong to me, until the day I tried some sweet potato hash with bacon. I was, to my intense surprise, an immediate convert. Turns out that when you salt it up instead of trying to make it sweeter, it’s pretty much the best thing in existence.

Now, I eat it whenever the opportunity arises (in moderation of course, because they are still potatoes, and potatoes mean carbs).

Sweet Potato Boats

One fine Saturday afternoon I started craving those two sweet potatoes I had in the pantry. I rummaged around in the fridge and found a few strips of bacon, some mushrooms, cheese, and half a pint of cream – yes! It was exactly the ingredients that Zellie mentioned to me just a few days before – ingredients that (she thinks) make an awesome combination.

I knew we had a winner – Sweet Potato Boats filled to the brim with Bacon, Cheddar and Mushroom Sauce. Oh yummm.

Sweet Potato Boats

Sweet Potato Boats

The sauce, if that’s what you can even call it, (“creamy liquid heaven” if it was up to me) was so good, I had to exercise every ounce of self control to not “taste-test” every last bit of it. It wasn’t easy, but I had to think of Chirpy. I still needed photos of it.

Well, imagine taking that “creamy liquid heaven” and scooping it into a perfectly baked sweet potato boat. *????* It’s pure sweet, salty, creamy, chewy, crispy goodness.

Sweet Potato Boats

We gobbled this up at lunch, but it can easily be served for dinner with a little salad on the side, or if you’re feeling extra indulgent, a starter for your dinner party! Sweet Sweet Potato Boaty Goodness is welcome anytime of the day. Your friends and family will agree.

Stuffed Sweet Potatoes

Sweet Potato Boats
This stuffed sweet potatoes recipe uses simple ingredients to pack a flavor punch. Great as a light lunch or even a decadent side dish for dinner. 7 Ingredients. Only 20 minutes hands-on time. Low-Carb. Keto. Gluten-Free.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 4 servings


  • 4 sweet potatoes
  • 1 cup button mushrooms (sliced)
  • 1 cup cheddar cheese (shredded)
  • 1 cup bacon (cut into small cubes)
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 2 tsp dried chives
  • 2 tsp dried thyme
  • to taste • salt and pepper
  • to taste • scallions [garnish]


  • Preheat the oven 400ºF/200ºC.
  • Coat the sweet potatoes with olive oil and salt and bake on a baking sheet, uncovered for 45-60 minutes. Until it pierces easily with a knife.
  • While the potatoes cook, sauté the bacon and mushrooms in a pan until crisp.
  • Add the cream and cheese and cook until the cheese is melted and the sauce thickens. Season with salt and pepper if needed to own taste.
  • Once the sweet potatoes are ready, cut them in half lengthwise and scoop some of the flesh out, to create a boat. (The scooped out flesh can be reused for sweet potato fritters, etc).
  • Spoon some of the sauce into each of the boats, garnish with chopped scallions and serve immediately.


Tips and Tricks:
1. Add shredded chicken to make it more of a meal.

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  1. Wow this sauce is amazing! I tried it on the sweet potatoes and it was so good. Then I used the leftover sauce on some chicken, burgers, over eggs – amazing! This sauce is the boss!!! Sooooo good, it’s hard to stop eating it. Thank you for the recipe!

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