high-protein sweet potato boats

we love a good veggie boat around here
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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 flesh and adding it to the bean mixture, you’ll sprinkle the now-empty shells with cheese and pop ’em under the broiler. The result is crispy, cheesy sweet potato skins ready to be piled high with the filling.

If you love these, try my veggie-packed sweet potato boats next!

see it in action…

high-protein sweet potato boats

serves 4
high-protein sweet potato boats on a black baking sheet


  • 2 medium sweet potatoes (10 to 12 ounces each)
  • 1 tablespoon 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
  • 4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup), divided
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1 teaspoon each ground cumin, smoked paprika, and garlic powder
  • hot sauce, if desired
  • diced avocado, lime wedges, and roasted pepitas, for serving


  • Heat oven to 425°F. Slice potatoes in half lengthwise, rub with oil, and season with 1/2 teaspoon salt and several grinds pepper. Place cut side down on baking sheet. Roast until very tender, 25 to 30 minutes.
  • Meanwhile, stir together beans, cottage cheese, half of the grated cheese, all the spices, remaining 1 teaspoon salt, several grinds pepper, and a few dashes hot sauce (if using).
  • Let potatoes cool slightly, then scoop out the flesh and transfer to a bowl. Stir to combine and season with more salt to taste.
  • Increase oven to broil. Sprinkle half the remaining cheese into sweet potato skins; broil until the cheese is melted and the skins are crispy, ~2 minutes.
  • Divide the mixture between 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, 2-4 minutes.
  • Top with avocado, cilantro, squeeze of lime juice, pepitas, and more hot sauce.



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