Recipe: Sweet Potato Boat

Here’s a great Thanksgiving recipe from Todd Adelman, Director of Nutritional Services for Block Institute, and co-author of ‘Special Foods for Special Kids: Practical Solutions & Great Recipes for Children with Food Allergies’.

Sweet Potato Boats (Yields 16 “boats”)

Ingredients

  • 8 medium sweet potatoes
  • 2 apples, peeled & cored
  • ¼ cup orange juice
  • ½ tsp. cinnamon
  • 1 Tbsp. margarine
  • ½ tsp. salt
  • 1 egg
  • 16 marshmallows

Directions:

  • Preheat oven to 375 degrees Fahrenheit.
  • Slice potatoes in half, lengthwise.
  • Cut small slit in center of potato.
  • Bake for 45 minutes or until tender when pierced with knife.
  • Scoop out pulp of sweet potatoes being careful to leave the skin intact.
  • Add salt to pulp & set aside.
  • Cut apples into thin slices.
  • Toss apples in orange juice & add cinnamon.
  • Sauté apple mixture in margarine over medium heat, stirring constantly until apples are soft & liquid is absorbed.
  • Add apple mixture to sweet potato pulp & process (or mash) until smooth.
  • Beat egg into mixture.
  • Fill potato shells to rim.
  • Bake on foil lined cookie sheets at 400 degrees Fahrenheit for 30 minutes.
  • Slice marshmallows in half.
  • Top each potato half with 2 pieces of marshmallow.
  • Broil until golden brown.

Serve immediately.

Milk allergy: Use milk-free margarine.

Gluten allergy: No substitute needed.

Egg allergy: Substitute 1 ½ tsp. egg replacer mixed with 2 Tbsp. of water for egg. Use egg-free marshmallows.

About Me


Check out Vera Sweeney's media kit here.

Subscribe to Lady and the Blog

Looking for weekly updates? Want to receive every recipe, free printable, and contest notification? I would love to have you part of my newsletter community.

.

Comments

  1. Sherry wrote:

    That looks fantabulous! I was looking for something different to go with steaks tomorrow night – I’m totally trying this!!!

    Posted 11.5.10
  2. It really looks delicious. YUMMY. I am definitely gonna try this one in my kitchen. Thanks for sharing.

    Posted 11.8.10

Comments are closed.