Stuffed sweet potatoes are incredibly versatile, allowing you to experiment with different fillings and toppings based on your dietary preferences. In this particular recipe, I am filling baked sweet potato boats with a delectable Spanish-inspired tuna empanada filling. This dish is not only nutritious and healthy but also suitable for both dinner and lunch. Additionally, it is gluten-free, paleo, and Whole30-friendly.
This recipe can be adapted for sweet potatoes, white potatoes, or even a low-carb/keto version using zucchini. The key is to create a vessel or boat out of the vegetable to hold the delicious fillings.
One of the highlights of this dish is that you can prepare the sweet potatoes and tuna filling in advance and store them in the fridge for 3-4 days. They can be used together for stuffed sweet potatoes or separately in other dishes.
These stuffed sweet potatoes can be served as is or topped with cheese and grilled. Pair them with a simple green salad for a complete meal. Let's dive into the recipe!
How To Bake Sweet Potato Boats
I prefer baking sweet potatoes with the skin on to retain their nutrients and fiber. The baked potato skin also adds a nice texture contrast to the sweet flesh inside.
- Choose elongated, straight sweet potatoes of medium size for easy filling. Serve two halves per person if using small to medium sweet potatoes, or one half if using large sweet potatoes.
- You can either bake the sweet potatoes whole and then cut them in half to create boats for stuffing, or cut them in half lengthwise from the start. Baking whole sweet potatoes will take longer.
- Bake the halved sweet potatoes at 200°C/400°F for 25-35 minutes. Lightly brush them with olive oil before baking and season with salt and pepper afterwards.
How To Make Spanish Tuna Filling
This nutritious filling is made with canned tuna, making it a great recipe for utilizing pantry ingredients. You can also substitute canned salmon for the tuna.
The recipe is inspired by the traditional tuna filling found in Spanish empanadas, offering a flavorful standalone dish. For detailed instructions on making this tuna filling and various ways to use it in other dishes, refer to the separate post linked in the recipe card below.
In summary, the filling involves creating a delicious sauce with sautéed onions, peppers, garlic, tomatoes, and roasted red peppers. Green olives are also added for authenticity. The canned tuna or salmon is then braised in this flavorful sauce for a few minutes.
The quantity of tuna mixture produced is sufficient for stuffing the sweet potatoes, with potential leftovers for other culinary creations. Explore the linked post for more ideas on using the leftover filling.
Try These Variations
- Sprinkle cheese on top of the stuffed sweet potatoes and tuna, then grill for 5-7 minutes.
- Create smaller sweet potato circles, bake them, and top with the tuna filling for delightful finger food.
- Enhance the tuna filling with cumin, coriander seed, and paprika to give it a Mexican twist. Serve the dish with zesty guacamole or creamy avocado dressing and fresh coriander leaves.
- Utilize the filling in baked jacket potatoes made with white potatoes.
- For added texture and flavor, top the tuna boats with crispy fried onions (cranions).
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