Fall is almost here and here comes the time for soups, baked dishes and fresh veggies which I love so much. Love winters so much since I have the nicest memories of cute little picnics, me and mum sitting on our patio for long hours, peeling peas, drinking teas and more.

Since, I got these beautiful sweet potatoes from the farmer’s market and decided to make these super delish sweet potato boats. I leave the skin on to get a nice crisp exterior. With the scooped up insides, you could make nice salads, cutlets, gnocchi or muffins. I decided to make gnocchi out of them. Here’s the recipe of sweet potato boats that you can totally dare to make on a weekday as well like I did. Just needs proper time management and multi-tasking.

COOKING TIME:  60 minutes



  1. Sweet potato – 4, medium
  2. Boiled black kidney beans – ¾ cup
  3. Green onion – 2-3
  4. Garlic – 4-5 cloves
  5. Paprika powder – 1 teaspoon
  6. Lemon – ½
  7. Cherry Tomatoes – 4-5
  8. Pomegranate seeds – 4-5 teaspoons
  9. Hung curd – 2 tablespoons
  10. Roasted cumin powder – 1 teaspoon
  11. Cheese – 1/3 cup
  12. Olive oil – 2-3 tablespoons
  13. Salt – to taste


  1. Wash the sweet potatoes and dry them with paper towels until they are completely dry.
  2. Make horizontal slits in the sweet potatoes so that it will be easy to cut them into two once they are baked and hot.
  3. Pre-heated oven for 10 minutes at 200 degree Celsius.
  4. Take an oven proof dish and cover it with an aluminium foil. Place the sweet potatoes on the dish and drizzle some salt and olive oil on them.
  5. Place in an oven at 200 degree Celsius for 45-50 minutes.
  6. Turn the sweet potatoes at about half the time.
  7. Throw in a few garlic cloves in the last 15 minutes and they will turn sweet and juicy.
  8. Cool them for 10 minutes and cut them into two pieces.
  9. Scoop ½ of the sweet potato from the boats.
  10. In the meanwhile, add some oil to a pan and add long slices of the onions to it. Caramelize the onions for 3-4 minutes and then add the boiled kidney beans and garlic.
  11. Add salt and paprika powder and let them cook for 7-8 minutes.
  12. Remove them from the flame and squeeze juice of half a lemon and green portion of the onions.
  13. Cool this mixture for 5-7 minutes and then fill in the boats.
  14. Grate the cheese slightly and place them in the oven for 5-7 minutes.
  15. Mix hung curd, cumin powder and salt.
  16. Add cherry tomatoes, pomegranate seeds and hung curd on top and serve hot.