Description
A wholesome and cozy breakfast made by roasting sweet potatoes and filling them with banana bread batter, then baking again and drizzling with glaze. Naturally sweet, gluten-free, and perfect for fall.
Ingredients
3 medium sweet potatoes, scrubbed and halved
1 ripe banana, mashed
1/2 cup rolled oats
1/4 cup chopped walnuts or pecans
1 tablespoon maple syrup or brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract
Pinch of salt
For the glaze:
1/4 cup powdered sugar
1 tablespoon milk or non-dairy milk
1/4 teaspoon vanilla extract
Optional: Extra chopped nuts and cinnamon for topping
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place sweet potato halves cut-side down and roast for 30–40 minutes until fork tender. Let cool slightly.
Scoop out a portion of the flesh from each half. Reserve scooped flesh in a bowl.
To the bowl, add mashed banana, oats, nuts, maple syrup, cinnamon, nutmeg, vanilla, and salt. Mix to combine.
Spoon the filling into the sweet potato halves.
Bake again for 15–20 minutes until the tops are golden and set.
In a small bowl, whisk powdered sugar, milk, and vanilla to make glaze.
Drizzle glaze over warm sweet potato boats. Top with extra nuts and cinnamon if desired.
Notes
Use ripe bananas for natural sweetness. Be gentle when scooping sweet potatoes to avoid tearing. These boats can be made in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: dessert
- Method: Roasting, Baking
Keywords: banana bread sweet potato, sweet potato boats, healthy fall breakfast, baked sweet potato recipes, gluten free banana bread, banana sweet potato bake