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

Chef's Tip

These sweet potato boats
can also be planked on the grill
for extra smoky flavor.


  1. Soak the Maple planks in hot water for at least 15 minutes.
  2. 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.
  3. Remove from the oven, open the foil pockets and let slightly cool.
  4. With a spoon, scoop out potato flesh without damaging the skins.
  5. In a medium bowl, mix potato flesh, egg, salt, 2 tablespoons butter, maple syrup and nutmeg.
  6. Return the mixture into the skins, place skin down on the planks.
  7. 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.
  8. 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.
  9. Enjoy!