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Pistachio Sweet Potato Boats


- 2 large sweet potatoes, halved

- A handful of fresh spinach

- 2 tablespoons of unsalted butter

- 1/3 cup of blue cheese, crumbled

- 1/4 cup of shelled pistachios, crushed

- Honey for drizzling

- Fresh basil, finely chopped, for garnish


1. Preheat your oven to 425°F (220°C). Place the sweet potato halves on a baking sheet, cut side up, and bake until they are tender and start to caramelize, usually around 25-30 minutes depending on the size.

2. A few minutes before the sweet potatoes are done, add the spinach to the baking sheet to wilt it slightly.

3. Once the sweet potatoes are baked, remove them from the oven. Let them cool for a minute, then scoop out a small amount from the center of each half to create a "boat". Be careful to leave the skin intact.

4. In a bowl, mash the scooped-out sweet potato flesh with a little butter until smooth. Fold the wilted spinach into the mixture.

5. Fill the sweet potato boats with the spinach and potato mixture. Sprinkle the blue cheese evenly over the tops of the filled sweet potato halves.

6. Sprinkle with crushed pistachios, drizzle generously with honey, and garnish with fresh basil.

8. Serve warm as a delightful side dish or a vegetarian main course, enjoying the sweet and savory harmony of flavors.

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