sweet potato boats


  • 3 small sweet potatoes
  • 1/3 cup grated tasty cheese
  • 1/3 cup grated Parmesan
  • 2 cups spinach
  • 1 tablespoon olive oil
  • 1/2 zucchini



  1. Wash and dry sweet potato
  2. Cover with a piece of paper towel and microwave for 10 minutes.
  3. Check sweet potatoes and if they are starting to soften remove but otherwise cook for another 5 minutes. Repeat until they are soft-ish
  4. Allow to cool a little so you can work with them
  5. Preheat oven to 180
  6. Heat oil in fry pan and add zucchini, cook for three minutes
  7. Add spinach and cook for another three minutes until spinach is wilted
  8. Cut sweet potato length wise and carefully scoop out the middle. Keep the skin in tack and about 1 cm of sweet potato flesh
  9. In a bowl mash sweet potato. Add zucchini and spinach mix and cheese. Mix
  10. Place sweet potato skins on a baking tray and fill with mixture
  11. Bake for 25 minutes



Kate is a dietitian with a passion for improving the eating habits of families and communities. She created FOOST to teach easy ways of eating more fruits and vegetables. All 4 of her kids love fresh, fun food! She believes everyone and anyone can cook and empowers people to get back in the kitchen and prepare simple, colourful dishes. She has a keen interest in the Non-diet approach to eating. With over 10 years of nutrition and dietetic experience, Kate enjoys media work and has appeared on TV, radio and print both in Australia and Overseas.

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