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A Mediterranean-style stuffed sweet potato boat filled with caramelized butternut squash cubes, whole roasted Brussels sprouts, dried cranberries, and crumbled goat cheese.

Stuffed Sweet Potato Boats with Butternut Squash and Brussels Sprouts

A Mediterranean-inspired fall dinner featuring roasted Brussels sprouts, butternut squash, cranberries, and goat cheese stuffed into tender, slow-roasted sweet potato boats. Naturally vegetarian and packed with vibrant autumn flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Boats:
  • - 2 large sweet potatoes
  • - 1 tbsp extra virgin olive oil for rubbing
  • - 1 pinch salt and black pepper
For the Vegetable Stuffing:
  • - 1 ½ cups Brussels sprouts trimmed and halved
  • - 1 ½ cups butternut squash peeled and diced into small cubes
  • - 2 tbsp extra virgin olive oil
  • - ½ tsp garlic powder
  • - ¼ tsp ground cinnamon optional
  • - 1 tsp fresh rosemary or thyme chopped
  • - Salt and black pepper to taste
For the Topping:
  • - ½ cup dried cranberries
  • - ½ cup goat cheese crumbled (or substitute with feta cheese)
  • - 1 tbsp pure maple syrup or honey optional, for drizzling

Method
 

  1. Roast the Boats: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Scrub the sweet potatoes completely clean and pierce them several times with a fork. Rub the outside skin lightly with 1 tablespoon of olive oil, salt, and pepper. Place on the baking sheet and bake for 45–50 minutes, until tender.
  2. Roast the Vegetable Filling: While the sweet potatoes bake, toss the halved Brussels sprouts and diced butternut squash cubes in a bowl. Drizzle with 2 tablespoons of olive oil and season evenly with garlic powder, optional cinnamon, salt, and pepper. Spread out in a single layer on a separate baking sheet. Roast for 25–30 minutes, stirring halfway through, until edges are caramelized.
  3. Prepare the Filling: Remove the roasted vegetables from the oven and gently toss with the fresh chopped rosemary or thyme.
  4. Assemble the Boats: Let the sweet potatoes cool for 5 minutes until safe to handle. Slice each potato open lengthwise down the center. Gently use a spoon to press or scoop a small amount of the center flesh to create a stable "boat" hollow, leaving a sturdy ½-inch border. Fill each boat generously with the hot roasted vegetable mixture.
  5. Final Bake and Garnish: Scatter the dried cranberries and crumbled goat cheese evenly over the top of the filling. Return the stuffed boats to the hot oven for 5 minutes to allow the cheese to soften. Remove and finish with a light drizzle of maple syrup or honey just before serving.

Notes

- To make ahead: Roast the sweet potato hulls and vegetable stuffing up to 48 hours in advance. Assemble, top with cheese and cranberries, and bake at 350°F (175°C) for 15-20 minutes when ready to serve.
- To make vegan: Substitute the goat cheese with a dairy-free alternative or omit entirely, and ensure you use maple syrup rather than honey.