These cute little sweet potato boats are like sweet potato casserole but in individual boats! Sweet and creamy, and perfectly portioned!
Just like mini sweet potato casseroles on a plate! ADORABLE!
Maple Pecan Sweet Potato Boats
Nothing beats autumn, am I right? (I mean come on, fall fashion ROCKS!). What better way to welcome in the best season ever than with sweaters, my Instant Pot Pumpkin Spice Coffee Creamer, and these super cute Maple Pecan Sweet Potato Boats!!
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 recipe, but it’s a side dish!
The Ingredients You Need:
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.
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 – Warm fall spices you probably have in your pantry (everything is listed 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 – Did you know that brown sugar is white sugar with Molasses?? crazy!
How To Make Mini Sweet Potato Casseroles
So, here we go!
Get yourself a few medium-sized sweet potatoes. Try and find roundish shaped ones or nice even shaped oblong ones. Save the funky shaped ones these Honey Butter Cinnamon Sweet Potato Fries or something.
Wash and take off any weirdness. Wrap each one in foil and bake at 350 for about 40 – 45 minutes or until soft. Let completely cool.
Cut in half and scoop out the centers, leaving about ¼ inch of peel and potato. Try your hardest not to pierce or break the skin.
Scoop the insides into a bowl. Add all those yummy warm spices and ingredients. Mix well and stuff it back into the potato skin. Fill it till it’s full and level.
Topple on the mini marshmallows. In fact, be specific with those marshmallows, and cover every spare inch of potato you can find. Maybe even double it up in a few spots. You get my drift.
Bake for 20 minutes at 300. Keep an eye on them so the marshmallows don’t burn. Basically, you want to heat them through and toast the marshmallow on top. Everything inside the potato is cooked, so you just want them nice and toasty warm.
When toasty, remove from the oven. To serve, sprinkle the pecans over them and drizzle maple syrup over the entire potato. Don’t drown it much in syrup, but you know, a nice little accent of the maple flavor is perfect.
Did you love these Maple Pecan Sweet Potato Boats? Be sure to leave a rating and a comment below!
Recipe to Print:
- 2 sweet potatoes
- ¼ C Apple sauce
- 2 tbsp. Brown Sugar
- ½ teaspoon Dried Chili Flakes
- ¼ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Cinnamon
- 1 tbsp. Butter
- Mini Marshmallows
- Wrap clean potatoes in foil and bake for 40 - 45 minutes or until soft. Let cool completely.
- Cut in half and scoop out insides, leaving ¼" of potato and peel.
- In a bowl, combine potato, apple sauce, brown sugar, chili flakes, salt and pepper, cinnamon and butter. Mix well.
- Stuff the mixture back into the potato boats
- 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.
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: ½ potato
Amount Per Serving: Calories: 116Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 192mgCarbohydrates: 22gFiber: 2gSugar: 12gProtein: 1g
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.