I’ve always wanted to try making sweet potato boats. The thought is so pleasing – a whole little meal in one neat package.
They also just look so delicious. I recently saw a picture of a sweet potato boat topped off by the yummiest-looking lentils and a healthy portion of melted cheese.
The sweet potato boats are a combination of both my mom and my visions.
My mom was trying to replicate a sweet potato boat topped off with a spinach and date mixture that she had years ago at some market.
I had set my eyes on a cheesy lentil sweet potato boat.
Hence, the spinach and lentil sweet potato boats were born. An exciting, tasty creation that is totally go-back-for-more worthy!
How to make the Sweet Potato Boats
Cooking the Sweet Potatoes
Before you do anything else, the sweet potatoes need to go into the oven. That way, once you’ve finished concocting the yummy mixtures they can go onto the sweet potato straight away.
Cut the sweet potatoes in half lengthwise and arrange cut-side up in an ovenproof dish. Brush them lightly with olive oil and sprinkle over some salt to taste.
Pop them into an oven preheated to 180°C and bake for about 35-40 minutes, or until the sweet potatoes are tender and browned along the edges.
If you are short on time, prick them with a fork and precook them for a couple of minutes in the microwave. This will significantly reduce the cooking time in the oven.
Making the Tomato Lentil Mixture
Whilst the sweet potatoes are cooking, sauté the onions, red pepper, garlic, ginger, and herbs until the mixture is soft and fragrant.
Next, stir in the tomato paste, tinned tomatoes, and all the spices. After reducing stove to lowest heat, stir in the red split lentils and boiling water. Cover and let this gorgeous mixture simmer until the lentils are soft and fully cooked.
You should have a very thick tomato lentil curry. However, if it’s too thick and there is a risk of burning it, add a splash more water.
Making the Spinach mixture
Cover the base of a pot with a thin layer of boiling water and place over medium heat. Place the spinach into the pot and cover, cooking until it has wilted.
Now, to make sure there is no moisture left in your spinach, squeeze it between two equal-sized plates.
Chop up the spinach finely then mix it together with the chili, olives, herbs, and dates in a medium bowl.
Assembling & Cooking the Sweet Potato Boats
Finally- the last stage of the preparation before you get to enjoy these delicious sweet potato boats.
Once the sweet potatoes are cooked, take them out of the oven to layer them.
Start off by spooning some of the tomato and lentil mixture onto each sweet potato. You will probably only use about ⅓ to ½ of the mixture. The rest can be enjoyed with rice or pasta for a delicious vegetarian meal (talk about easy meal-prep!).
Now divide the spinach mixture among the sweet potatoes, layering it on top of the lentil mixture. Lastly, sprinkle over some grated cheddar, and add salt and pepper to taste.
Place the sweet potatoes back into the oven for a short while, or until the cheese is melted and delicious!
Serving & Storing the Sweet Potato Boats
As with most things, these sweet potato boats are best enjoyed straight from the oven.
That isn’t to say you can’t store them though! They keep quite well in an airtight container in the fridge for a couple of days. Simply reheat them in the microwave for a quick-fix meal.
You could serve them by themselves, but, let’s be honest, that’s not very substantial (I mean, depending on how much you have).
Other than enjoying them as a light meal, consider having them a side dish to, or with a side dish of:
- Braaied/Grilled/Barbequed Meat
- Roasted Vegetables
- Vegetable Quiche
- Salad
- Fish
- Stir fry
- A meaty dish like bobotie or lasagne
Sweet Potato Boats - Lentil & Spinach
(1 votes, average: 5.00 out of 5)
Loading...A light vegetarian meal that is absolutely stuffed with wonderful tastes.
Ingredients
- Baked Sweet Potato
- 3 medium/2 large sweet potatoes, scrubbed clean
- Salt
- Olive oil
- Tomato & Lentil Mixture
- 1 tsp olive oil
- 1 large red onion, finely diced
- 1 large red pepper, finely diced
- 1 large garlic clove, peeled and pressed
- 1 thumb ginger, peeled and grated/pressed
- 1 tsp fresh origanum/thyme leaves
- 1T tomato paste
- 400g diced tinned tomatoes
- ½ tsp each salt & pepper
- ¼ tsp cayenne pepper
- ½ tsp paprika
- Pinch cinnamon
- ½ cup red split lentils
- ¾ cup boiling water
- Spinach Mixture
- ½ bunch spinach (about 400g), most of the stalk removed
- Boiling water
- ½ chili, finely chopped
- 4 olives, pitted and finely chopped
- 1/2 cup loosely packed fresh coriander, coarsely chopped
- 1/2 cup loosely packed fresh rocket, coarsely chopped
- 3 Medjool dates, pitted and finely chopped
- To Top
- ½ cup cheddar cheese, grated
- Salt & pepper to taste
Instructions
Sweet Potatoes
Preheat oven to 180°C.
Cut the sweet potatoes in half lengthwise and arrange cut-side up in an ovenproof dish. Brush lightly with olive oil and sprinkle over salt to taste.
Bake for about 40 minutes, or until the sweet potatoes are tender and lightly browned along the edges.
Tomato and Onion Mixture
In the meantime, sauté the onion in a little olive oil over medium heat for about 5 minutes, or until translucent.
Add the red pepper, garlic, ginger, and herbs and cook for another 5 minutes, stirring frequently.
Stir in the tomato paste, tinned tomatoes, and all the spices. Reduce to lowest heat and stir in the red split lentils and boiling water. Cover and let simmer for about 30 minutes, or until the lentils are soft and fully cooked. Stir occasionally.
Spinach mixture
Cover the base of a pot with boiling water and place over medium heat. Place the spinach into the pot and cover, cooking until wilted. This will only take about 2-3 minutes. Press the spinach between two plates to ensure that you drain it well.
Chop the spinach finely then mix it together with the chili, olives, herbs, and dates in a medium bowl.
Assembling
Once the sweet potatoes are cooked, take them out of the oven to layer them.
Carefully spoon on some of the tomato and lentil mixture onto each sweet potato. It will only use about ⅓ to ½ of the mixture. The rest can be enjoyed with rice or pasta for a delicious vegetarian meal.
Next, divide the spinach mixture among the sweet potatoes, layering it on top of the lentil mixture. Sprinkle over some cheddar, and add salt and pepper to taste.
Place the sweet potatoes back into the oven for about 15-20 minutes, or until the cheese is melted.
Notes
If you are short on time, prick the sweet potatoes with a fork and place them in the microwave for a couple of minutes before you put them in the oven to reduce the baking time.
