These Twice Baked Sweet Potato Boats with a Tropical Touch are the perfect accompaniment to any pork, fish, or chicken dish. You’re going to love their light coconut flavor and the mild zest of lime.
I’ve made mashed tropical sweet potatoes before but have never added them back into their shells. I’m not sure why it took me so long to do it, because these Twice Baked Sweet Potato Boats with a Tropical Touch are a fun way to feast your eyes, as well as your taste buds!
I don’t often take my food photos outside but these Twice Baked Sweet Potato Boats with a Tropical Touch were kind of begging me to get them outside in the sunshine where their colors could “pop” and you could view them in all their glory. We ate these twice baked sweet potato boats last night for dinner along with some swordfish I purchased at Trader Joe’s, and although we were in still in Illinois the tropical flavor of our dinner transported us all the way to Hawaii, but with no lengthy flight or hefty price tag!
This post is proudly linked to Meal Plan Monday.
Making Twice Baked Sweet Potato Boats with a Tropical Touch really couldn’t be easier, and they only take 5 ingredients (not counting the salt and pepper). The ingredients are: sweet potatoes, coconut milk (not coconut water), lime zest, a touch of butter, and coconut chips (completely optional). That’s it!
If you’re interested, you can cut back on the calorie content of these Twice Baked Sweet Potato Boats if you use lite coconut milk and skip the use of the butter, and coconut chips. I’ve used both the lite coconut milk and the regular coconut milk when I’ve made the tropical mashed sweet potatoes, and you really can’t tell any difference in taste. For this particular time when I made these I used the regular coconut milk because that’s what I had on hand in my pantry, but given the option I probably would always prefer the lite option.
If you’re ready to make these Twice Baked Sweet Potato Boats, let’s begin. They’ll be ready in a snap!
Cook 4 medium sweet potatoes until fork tender and allow to cool until they can be handled easily. I cooked mine in the microwave, but you can also use the oven or grill. If using the grill, please use indirect heat. Once the potatoes have cooled enough to handle, use a serrated knife to cut a top slice from from each potato. Use a spoon to carefully scoop out the insides of the sweet potato, but leave enough of a shell so the potatoes retain their shape.
Place all the potato insides in bowl. Season the sweet potato with salt and pepper. Add the coconut milk to the potatoes along with fresh lime zest.
Mash the potatoes until they’re creamy. Season the inside of the potato boats with salt and pepper. Spoon the mashed sweet potato filling evenly back into the potato shells. Add additional lime zest over top of each stuffed potato.
Dollop a bit of butter on top of each potato and return the potatoes to the oven to heat through. Approximately 15-20 minutes at 350 degrees. Once the potatoes are removed from the oven, sprinkle them with coconut chips (optional), and garnish with colorful drink umbrellas and lime wedges (if desired). Serve hot.
If you’re planning on hosting a luau this summer, these Twice Baked Sweet Potato Boats with a Tropical Touch would be the perfect thing to serve alongside a nice Hawaiian Pulled Pork BBQ Sandwich for the Slow Cooker from Six Sisters Stuff, and maybe The Best Ever Tropical Fruit Salad from The Slow Roasted Italian.
And for dessert, I have a few cookie ideas for you that I served our guests a few years ago when my husband and I threw our big backyard Pig Roast/Luau. This was by far one of the best parties we’d ever thrown, so it’s fun for me to relive it all again by sharing the photos. I sure hope you don’t mind…I wish you could have been there!
And now, without any further ado, here’s the printable recipe for the Twice Baked Sweet Potato Boats with a Tropical Touch. I do hope you’ll enjoy them as much as I enjoyed bringing this recipe to you!
- 4 medium sweet potatoes cooked until fork tender and cooled slightly.
- salt and pepper to taste
- ½ cup coconut milk not coconut water
- 1 teaspoon fresh lime zest plus additional for garnish (if desired)
- butter softened
- ¼ cup crushed coconut chips optional
- Cut a slice off the top off each cooked and cooled sweet potato.
- Scoop out the inside of each potato leaving behind enough potato on the skins to form a sturdy "boat"
- Place the scooped potato into a bowl and mash with the coconut milk, salt, pepper, and 1 teaspoon lime zest.
- Fill the potato boats with the mashed sweet potato mixture and dollop each with butter.
- Bake in a preheated 350 degree oven for 15-20 minutes.
- Sprinkle each potato with crushed coconut chips (optional).
- Serve hot.
Below are a few custom coffee mugs with an Hawaiian theme that I painted for a client a few years ago who owns a bakery. I don’t particularly recall why she had wanted the Hawaiian theme, but I do remember that she wanted one mug at sunset and the other one during the day. These are the completed mugs. To this day, I still think these are some of my favorite glasses I’ve ever painted.
All of my hand painted glassware items are painted to order and unique. Special orders (like the mugs shown above), are always welcome. Each glass comes in its own gift box making them perfect for gift giving. If there is ever anything I can paint for you (from glassware to fabrics), please don’t hesitate to contact me for a price quote, or VISIT MY SHOP.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!