Preparation:

Step 1:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2:

Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Rub the skin with olive oil, salt, and pepper. Place them on the prepared baking sheet and roast in the preheated oven for about 45-50 minutes or until tender.

Step 3:

While the sweet potatoes are roasting, prepare the filling. In a bowl, combine the halved Brussels sprouts and diced butternut squash. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss to coat evenly, then spread them on another baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are caramelized and tender.

Step 4:

Once the sweet potatoes and vegetable filling are cooked, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise, creating “boats.” Scoop out a little of the flesh from each sweet potato half, leaving a small border.

Step 5:

In a mixing bowl, combine the roasted Brussels sprouts and butternut squash with the scooped sweet potato flesh, cranberries, and crumbled goat cheese. Mix until well combined. Fill each sweet potato boat with the vegetable mixture, packing it in generously.

Step 6:

Return the stuffed sweet potato boats to the oven and bake for an additional 10-15 minutes until heated through and the cheese is slightly melted.