high-protein sweet potato boats
My version of chickpea anxiety must be sweet potato anxiety, because I always end up with an abundance of sweet potatoes in my kitchen. My solution? Turn them into these easy high-protein sweet potato boats — which make delicious leftovers for lunch.
While the sweet potato halves are roasting, you’ll stir together black or pinto beans, cottage cheese, cheddar cheese, fresh cilantro, dried spices, salt, and pepper. Then, after scooping out the sweet potato flesh and adding it to the bean mixture, you’ll sprinkle the now-empty skins with cheese and pop ’em under the broiler. The result is crispy, cheesy sweet potato shells ready to be piled high with the filling.
what to do with leftover filling
If not all of the black bean mixture fits back into the sweet potato skins, don’t fret — you’ve got a bonus meal for tomorrow on your hands. Spread the mixture onto half of a burrito-size tortilla, fold in half, then cook like you would a quesadilla. Delish!
more sweet potato recipes to try
Loving these high-protein sweet potato boats? Here’s what to whip up next:
- veggie-packed sweet potato boats
- smashed feta sweet potato boats
- black bean burger bowls with sweet potato fries
see it in action…
high-protein sweet potato boats
serves 4
Ingredients
- 2 medium sweet potatoes (10 to 12 ounces each)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons kosher salt, divided
- freshly-ground black pepper
- 1 (15.5-ounce) can black or pinto beans, drained and rinsed
- 1/2 cup cottage cheese (I always use Good Culture)
- 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for serving
- 1 teaspoon each ground cumin, smoked paprika, and garlic powder
- 4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup), divided
- hot sauce, if desired
- diced avocado, lime wedges, and roasted pepitas, for serving
Instructions
- Heat the oven to 425°F. Slice the potatoes in half lengthwise, rub with oil, and season with 1/2 teaspoon salt and several grinds pepper. Place cut side down on a baking sheet. Roast until very tender, 25 to 30 minutes.
- Meanwhile, in a large bowl, stir together the beans, cottage cheese, cilantro, cumin, smoked paprika, garlic powder, half of the grated cheese, remaining 1 teaspoon salt, several grinds pepper, and a few dashes of hot sauce (if using).
- Let the potatoes cool slightly, then scoop out the flesh and transfer to the bowl. Stir to combine and season with more salt to taste.
- Increase the oven to broil. Sprinkle half of the remaining cheese into the sweet potato skins and broil until the cheese is melted and the skins are crispy, about 2 minutes.
- Divide the sweet potato-bean mixture between the boats (you won’t use it all — use leftovers for quesadillas!) and top with the remaining cheese. Broil until the filling is warmed through and the cheese is melted, 2 to 4 minutes.
- Top with avocado, cilantro, a squeeze of lime juice, pepitas, and more hot sauce.
This was amazing! Accidentally doubled it and then made it with half the amount of black beans, but it was still delicious. We ate with chips and greek yogurt.
Yummmm it still sounds perfect. Thank you for taking the time to comment!