Maple Pecan Sweet Potato Boats
These cute little Maple Pecan Sweet Potato Boats are like mini sweet potato casseroles but in individual portions! They’re sweet, creamy, and have that yummy, toasty, marshmallow topping, just like the casserole does.
And, they’re perfectly sized for a serving. It’s like having your own sweet potato casserole on your plate, perfect for the fall season!
***This post was updated in September 2024.
Easy Maple Pecan Sweet Potato Boats
Highlights Of This Holiday Side Dish
Nothing beats autumn, am I right? Between cozy sweaters, my Instant Pot Pumpkin Spice Coffee Creamer, and these Maple Pecan Sweet Potato Boats, fall vibes are here to stay!
This dish is an ideal side for your Thanksgiving table or any chilly autumn evening because you can make just enough boats for your company without having loads of leftovers.
Why Sweet Potatoes?
Sweet potatoes are healthier than regular potatoes. High in fiber and vitamins, they have a natural sweetness that makes them a huge hit with the littles. This sweet potato recipe reminds me of a dessert, similar to my Classic Ambrosia Salad recipe, but it’s a side dish!
Ingredients and Substitutions
Sweet Potatoes – I try to pick potatoes that are not overly huge because you’ll be making ‘boats’ out of them. Ideally, pick ones that when halved, are a great portion size for one person. Avoid oversized or funky-shaped potatoes for this recipe
Maple Syrup – Please don’t use your average pancake syrup. I mean, I suppose it will work, but you really want to use REAL maple syrup here. You want that genuine maple flavor for these gorgeous veggies.
Spices – Think cinnamon, nutmeg, or your favorite fall spices. Full details are in the recipe card below.
Baby Marshmallows – You know the ones, tiny, mini marshmallows.
Apple Sauce/Butter – A small single serving size is needed but if you’ve made your own like my Instant Pot Spiced Apple Butter – that will fit in perfectly!
Butter – Everything is better with butter!
Brown Sugar – using brown sugar over white sugar is best here to add extra flavor and depth. Fun fact, brown sugar is just white sugar with added molasses!
How to Make Maple Pecan Sweet Potato Boat Recipe
Step 1: Prepare the Sweet Potatoes
- Preheat your oven. After washing each potato, wrap it in aluminum foil and place it on a baking sheet.
- Bake until the potatoes are soft to the touch. Once done, let them cool completely before handling.
Step 2: Hollow Out the Potatoes
- Once the sweet potatoes are cooled, carefully slice each one in half lengthwise.
- Scoop out the centers of the sweet potatoes, leaving about ¼ inch of potato inside the skin. Be gentle to avoid piercing or breaking the skin. Set the skins aside for later.
Step 3: Make the Filling
- In a mixing bowl, combine the scooped-out sweet potato with butter, brown sugar, warm fall spices, and apple sauce (or spiced apple butter if you have it).
- Mash everything together until it’s smooth and well-blended.
Step 4: Fill the Boats
- Spoon the sweet potato mixture back into the potato skins. Fill each one until it’s full and level with the top of the skin.
Step 5: Add the Marshmallows
- Generously cover each sweet potato boat with mini marshmallows. Make sure you cover every inch of the filling, and feel free to double up on the marshmallows for extra toastiness!
Step 6: Bake the Sweet Potato Boats
- Place the stuffed sweet potatoes back into the oven and bake for about 20 minutes, or until the marshmallows are lightly toasted and golden brown. Keep an eye on them so the marshmallows don’t burn!
Step 7: Add the Finishing Touches
- Once baked, remove the sweet potato boats from the oven.
- Sprinkle chopped pecans over the top and drizzle each boat with a little maple syrup. Don’t overdo the syrup; just a light drizzle will add the perfect touch of sweetness.
Make-Ahead Instructions:
You can prepare these Sweet Potato Boats ahead of time to make things a little easier the day of your dinner.
Follow steps 1 through 4, then store the stuffed sweet potato halves (without the marshmallows) in an airtight container in the fridge for up to 24 hours.
When you’re ready to bake, roast them in the oven (without the marshmallows) and follow the final baking instructions adding an extra 8-10 minutes.
Add the marshmallows while they’re in the baking dish in the oven (carefully!), and roast according to the final baking instructions. We add the extra time because the filling will be quite cold coming out of the fridge and the oven needs that extra time to warm them.
Storing and Freezing
To store your Sweet Potato Boats, let them cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 3 days.
If you’d like to freeze them, remove the marshmallow topping and then wrap each boat tightly in plastic wrap and place them in a freezer-safe container. They’ll last up to 2 months in the freezer.
When ready to serve, thaw them in the fridge overnight and warm them in the oven at 300°F until heated through. Then add the marshmallow top as stated above in the make ahead directions.
Second Act Recipes (Leftovers)
If you happen to have any leftover Maple Pecan Sweet Potato Boats (though I highly doubt it!), they can be repurposed into a delightful breakfast hash!
Simply remove the marshmallow topping and scoop out the filling. Chop up the sweet potato skins, and toss them into a skillet with scrambled eggs, diced veggies, and a sprinkle of cheese. It’s a sweet and savory way to enjoy your leftovers!
Save the filling because you can use that mashed sweet potato filling to mix it into oatmeal or pancakes for a fun fall twist.
Have you tried making these Sweet Potato Marshmallow Boats? If so, let me know what you think! Please leave a comment and a rating in the recipe card below. Your feedback helps others find and enjoy the recipe too!
Thank you for stopping by The Salty Pot and I hope you have a wonderful day!
~Joanne
Recipe to Print:
Maple Pecan Sweet Potato Boats
Baked sweet potatoes, filled with a creamy mixture of spices and brown sugar, then topped with mini marshmallows and pecans. Finished with a drizzle of maple syrup, these sweet potato boats are perfect as a Thanksgiving side dish or any cozy autumn meal.
Ingredients
- 2 sweet potatoes
- 1/4 C Apple sauce
- 2 tbsp. Brown Sugar
- 1/2 tsp Dried Chili Flakes (optional)
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Cinnamon
- 1 tbsp. Butter
- Mini Marshmallows
- Garnish: chopped pecans and maple syrup.
Instructions
- Preheat the oven to 350°F (175°C). Wrap each sweet potato in aluminum foil and place them on a baking sheet.
- Bake for 40–45 minutes, or until the potatoes are soft to the touch. Once done, let them cool completely before handling.
- In a bowl, combine potato, apple sauce, brown sugar, chili flakes, salt and pepper, cinnamon, and butter. Mix well.
- Spoon the sweet potato mixture back into the potato skins. Fill each one until it’s full and level with the top of the skin.
- Smooth the tops and cover with mini marshmallows.
- Bake at 300 for approximately 20 minutes or until the marshmallows have toasted and the potato is heated through.
- To serve, sprinkle with pecans and drizzle maple syrup over the tops of the potatoes.
Notes
1. Use smaller sized sweet potatoes for better serving sizes.
2. Remember that the flavors of maple syrup - a little goes a long way
3. The chili flakes are optional, but I think a little bit of heat along with the sweet and buttery flavors are a great combination!
Nutrition Information:
Yield: 4 Serving Size: 1/2 potatoAmount Per Serving: Calories: 318Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 8mgSodium: 193mgCarbohydrates: 29gFiber: 5gSugar: 16gProtein: 4g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I am literally drooling. Looks so beautiful and delicious!
Thank you! They really are SOO good!