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Sweet Potato Boats
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5 from 1 vote

Stuffed Sweet Potatoes

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 Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 477kcal


  • 4 sweet potatoes
  • 1 cup button mushrooms (sliced)
  • 1 cup cheddar cheese (shredded)
  • 1 cup bacon (cut into small cubes)
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 2 teaspoon dried chives
  • 2 teaspoon 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.


Calories: 477kcal | Carbohydrates: 31g | Protein: 13g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 534mg | Potassium: 721mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21303IU | Vitamin C: 25mg | Calcium: 314mg | Iron: 2mg