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Creamy, vegan, dairy-free sweet potato puree served in the skin to make sweet potato boats

Creamy Sweet Potato Boats

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yield: 8 people



  • 4 medium sweet potatoes. halved
  • 4 tablespoon plant-based butter
  • 1/2 cup unflavored plant creamer. such as oat
  • Salt and ground black pepper
  • 2 tablespoons pumpkin seeds


  • Adjust oven rack to lowest position and heat oven to 400 degrees. Place potatoes, cut side down, on an oiled parchment-lined baking sheet. Bake until fork tender, about 30 minutes; let rest until cool enough to handle. Working one at a time, hold potato half in one hand and scoop warm potato flesh into a blender, leaving enough flesh behind to create a sturdy shell. Add butter and creamer; puree, stopping and stirring, if necessary, until creamy smooth. Spoon puree back into shells, top with pumpkin seeds and return to oven. Bake until heated through, 10 to 12 minutes. Serve.