Whether you’re serving these for Thanksgiving, or on a normal week night, these baked sweet potato boats are sure to be a hit! The Maple plank infuses that deliciously sweet, smoky flavor and also serves as a great way to keep the potatoes from sticking to the rack. These can be served directly on the plank as an appetizer, or also make a great side.
Total Time: 2 hours
Servings: 4, as a side
- 2 Wildwood Grilling Maple planks
- 2 large Sweet Potatoes, washed, cut into halves
- 1 Egg
- 1⁄2 tsp. Salt
- 4 Tbsp. Butter
- 2 Tbsp. Maple Syrup
- 1⁄2 tsp. Nutmeg
- 1⁄2 cup Brown Sugar
- 1⁄3 cup All-Purpose Flour
- 2 slices of Bacon, diced
These sweet potato boats
can also be planked on the grill
for extra smoky flavor.
- Soak the Maple planks in warm water for 20 minutes to 1 hour. Keep them submerged.
- Place two potato halves cut side down on each plank, wrap everything in aluminium foil and bake at 365°F for 40-50 minutes until the potatoes are soft when poked with a knife.
- Remove from the oven, open the foil pockets and let slightly cool.
- With a spoon, scoop out potato flesh without damaging the skins.
- In a medium bowl, mix potato flesh, egg, salt, 2 tablespoons butter, maple syrup and nutmeg.
- Return the mixture into the skins, place skin down on the planks.
- In a small bowl, stir together brown sugar, flour and the remaining 2 tablespoons of butter. Equally spread on each potato boat. Top with bacon bits.
- Return to the oven and bake for 20 more minutes, then broil on high for about 5-7 minutes or until the topping has browned.