Introduction:

Sweet potatoes are a versatile and nutritious base for countless creative dishes, but when turned into “boats” and filled with flavorful ingredients like whipped feta, pomegranate seeds, and mint, they become a stunning centerpiece for any meal. This recipe is a fantastic blend of textures and tastes: the creamy, salty whipped feta contrasts beautifully with the sweet, caramelized roasted sweet potatoes, while the juicy pomegranate seeds add a pop of color and a burst of tangy sweetness. Fresh mint elevates the dish with its refreshing herbal notes, making this recipe not only a feast for the taste buds but also visually striking.

Whether you’re looking for a vibrant side dish or a satisfying vegetarian main course, these sweet potato boats will impress your guests and brighten up your table. This dish is perfect for the holiday season, but also easy enough to make for weeknight dinners.

Ingredients:

For the Sweet Potatoes:

• 4 medium sweet potatoes, washed and scrubbed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Whipped Feta:

• 1 cup feta cheese, crumbled
• 1/4 cup Greek yogurt (or sour cream)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, minced (optional)
• Freshly ground black pepper, to taste

Toppings:

• 1/2 cup fresh pomegranate seeds (arils)
• 2 tablespoons fresh mint leaves, roughly chopped
• Zest of 1 lemon (optional)
• Drizzle of honey (optional)

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Slice each sweet potato in half lengthwise. Lightly score the flesh with a knife to create shallow cuts, which helps them cook evenly.
3. Rub the sweet potatoes with olive oil, ensuring they’re fully coated. Season with salt and black pepper.
4. Place the sweet potatoes cut side down on a parchment-lined baking sheet.
5. Roast for 25-30 minutes, or until the sweet potatoes are tender and golden brown on the edges. The flesh should be soft when pierced with a fork. Once done, remove from the oven and let cool slightly.

Step 2: Make the Whipped Feta

1. In a food processor or blender, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and minced garlic (if using).
2. Blend until smooth and creamy, scraping down the sides as necessary to ensure everything is fully incorporated.
3. Taste and season with freshly ground black pepper. If the feta is too salty, you can add a little more yogurt or a splash of water to balance the flavor and smooth out the texture.
4. Transfer the whipped feta to a bowl and set aside.

Step 3: Assemble the Sweet Potato Boats

1. Once the sweet potatoes have cooled enough to handle, use a spoon to create a small cavity in each half by scooping out some of the flesh. You want enough space for the whipped feta but still plenty of sweet potato left for structure.
2. Spoon a generous dollop of whipped feta into each sweet potato half, spreading it evenly.
3. Sprinkle the pomegranate seeds over the whipped feta for a burst of sweetness and crunch.

Step 4: Garnish and Serve

1. Scatter the chopped fresh mint leaves over the top, adding a refreshing touch to the dish.
2. Optional: Zest a lemon over the sweet potato boats for a bright citrusy flavor.
3. For extra sweetness, drizzle a little honey over the top, especially if you enjoy a sweet-salty combination.

Cooking Note:

• If your sweet potatoes are quite large, you can roast them whole and cut them into smaller sections once cooked. This makes serving easier and ensures everyone gets an evenly-sized portion.
• For a slightly spicier version, you can add a pinch of red pepper flakes or drizzle a little hot honey over the top before serving.

Serving Suggestions:

• These sweet potato boats are perfect as a side dish for roast chicken, lamb, or even a hearty grain salad.
• For a vegetarian main course, pair them with a side of quinoa or couscous for added protein and texture.
• They also work well as part of a holiday spread or served as an appetizer for a festive dinner.

Tips:

1. Pomegranate tips: To easily remove pomegranate seeds, cut the fruit in half and gently tap the back of the pomegranate with a wooden spoon over a bowl. The seeds will pop out without the mess.
2. Whipped feta variations: For an extra layer of flavor, try adding roasted garlic instead of raw garlic, or incorporate some herbs like dill or parsley into the whipped feta mixture.
3. Make ahead: Both the sweet potatoes and whipped feta can be prepared in advance. Store the whipped feta in an airtight container in the fridge for up to 2 days, and simply reheat the sweet potatoes before assembling.
4. Customization: If you prefer a little heat, sprinkle crushed red pepper flakes on the whipped feta. You can also add toasted nuts, like walnuts or pine nuts, for extra crunch.

Prep Time:

• 10 minutes

Cooking Time:

• 30 minutes

Total Time:

• 40 minutes

Nutritional Information (per serving):

• Calories: 320
• Protein: 8g
• Sodium: 450mg
• Fat: 15g
• Carbohydrates: 42g
• Fiber: 6g
• Sugar: 10g

Conclusion:

These Sweet Potato Boats with Whipped Feta, Pomegranate Seeds, and Mint are a fresh and vibrant dish that’s as delicious as it is beautiful. The creamy, salty whipped feta pairs wonderfully with the natural sweetness of the roasted sweet potatoes, while the pomegranate seeds add a delightful burst of flavor and color. Fresh mint brightens the dish, making it perfect for a holiday table or a cozy weeknight meal. Easy to prepare and packed with flavor, these sweet potato boats are a must-try for anyone looking to elevate their sweet potato game.

Sweet Potato Boats with Whipped Feta, Pomegranate Seeds and Mint

---

• Author: Imili Johnson
• Total Time: 40 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

• 4 medium sweet potatoes, washed and scrubbed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Whipped Feta:

• 1 cup feta cheese, crumbled
• 1/4 cup Greek yogurt (or sour cream)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 clove garlic, minced (optional)
• Freshly ground black pepper, to taste

Toppings:

• 1/2 cup fresh pomegranate seeds (arils)
• 2 tablespoons fresh mint leaves, roughly chopped
• Zest of 1 lemon (optional)
• Drizzle of honey (optional)

---

Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Slice each sweet potato in half lengthwise. Lightly score the flesh with a knife to create shallow cuts, which helps them cook evenly.
3. Rub the sweet potatoes with olive oil, ensuring they’re fully coated. Season with salt and black pepper.
4. Place the sweet potatoes cut side down on a parchment-lined baking sheet.
5. Roast for 25-30 minutes, or until the sweet potatoes are tender and golden brown on the edges. The flesh should be soft when pierced with a fork. Once done, remove from the oven and let cool slightly.

Step 2: Make the Whipped Feta

1. In a food processor or blender, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and minced garlic (if using).
2. Blend until smooth and creamy, scraping down the sides as necessary to ensure everything is fully incorporated.
3. Taste and season with freshly ground black pepper. If the feta is too salty, you can add a little more yogurt or a splash of water to balance the flavor and smooth out the texture.
4. Transfer the whipped feta to a bowl and set aside.

Step 3: Assemble the Sweet Potato Boats

1. Once the sweet potatoes have cooled enough to handle, use a spoon to create a small cavity in each half by scooping out some of the flesh. You want enough space for the whipped feta but still plenty of sweet potato left for structure.
2. Spoon a generous dollop of whipped feta into each sweet potato half, spreading it evenly.
3. Sprinkle the pomegranate seeds over the whipped feta for a burst of sweetness and crunch.

Step 4: Garnish and Serve

1. Scatter the chopped fresh mint leaves over the top, adding a refreshing touch to the dish.
2. Optional: Zest a lemon over the sweet potato boats for a bright citrusy flavor.
3. For extra sweetness, drizzle a little honey over the top, especially if you enjoy a sweet-salty combination.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320
• Sodium: 450mg
• Protein: 8g