All the comfort of deviled eggs, reimagined with creamy, maple-kissed mashed sweet potato piped back into tender “boats,” then finished with paprika and chives.

They’re festive, make-ahead friendly, and always the first thing to disappear from the party platter.

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Why You’ll Love This Recipe

• Crowd-pleasing: Make 24 bite-size boats—perfect for potlucks and holiday spreads.
• Better-for-you twist: Greek yogurt keeps them creamy with a little protein boost.
• Make-ahead friendly: Roast and mash in advance; pipe right before serving.

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Yield

Makes: 24 boats (serves 10–12)

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Ingredients

• 12 baby sweet potatoes, halved lengthwise
• ½ cup Greek yogurt or sour cream
• 1 teaspoon Dijon
• 1 tablespoon maple syrup
• ¼ teaspoon ground cinnamon + ¼ teaspoon salt
• Paprika + snipped chives, to finish

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Helpful Supplies

• Rimmed sheet pan
• Parchment paper
• Chef’s knife
• Mixing bowl + spoon/spatula
• Piping bag (or a zip-top bag with the corner snipped)

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Step-by-Step Directions

1. Roast the sweet potatoes.
   Heat oven to 400°F. Line a sheet pan with parchment. Place the halved sweet potatoes cut-side down and roast 20–30 minutes, until tender.
2. Scoop & mash the filling.
   When cool enough to handle, scoop centers into a mixing bowl; mash with Greek yogurt (or sour cream), Dijon, maple syrup, cinnamon, and salt until smooth.
3. Pipe it pretty.
   Spoon filling into a piping bag (or snipped zip-top bag) and pipe back into the sweet potato skins to create decorative ridges.
4. Finish & serve.
   Dust lightly with paprika and sprinkle with chopped chives. Serve warm.

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Pro Tips for Perfect “Boats”

• Size matters: Look for 2–3 inch baby sweet potatoes so each “boat” is a tidy two-bite appetizer.
• Flavor flex: Swap cinnamon for a pinch of cayenne for a sweet-heat vibe, or add ½ teaspoon smoked paprika to the mash for depth.
• Extra silky: Drizzle in 1–2 teaspoon olive oil if you prefer a richer texture.
• Make ahead: Roast and mash up to 2 days in advance; store the mash in an airtight container. Pipe and garnish just before serving.

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Variations

• Savory-Herb: Replace maple syrup with 1 teaspoon lemon juice and fold in 1 tablespoon minced parsley + dill.
• Bacon-Chive: Stir in 2 tablespoon crumbled crispy bacon, then top with extra chives.
• Goat Cheese Glow-Up: Swap half the yogurt for 2 oz goat cheese for tangy richness.

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Storage & Reheating

• Fridge: Keep leftovers in a covered container up to 3 days.
• Reheat: Warm on a sheet pan at 325°F for 8–10 minutes until just heated through.

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FAQ

Can I use regular sweet potatoes?
Yes—cut 6 small sweet potatoes into halves or quarters to keep the pieces bite-size. Adjust roasting time as needed.

Can I make them dairy-free?
Use a thick, unsweetened plant-based yogurt and proceed as directed.

How do I pipe without a tip?
Fill a zip-top bag, snip a ¼-inch corner, and pipe in short swoops for ridges.

Yield: 24

Deviled Sweet Potato Boats

Print

All the comfort of deviled eggs—reimagined with creamy, maple-kissed mashed sweet potato piped back into tender “boats,” then finished with paprika and chives. They’re festive, make-ahead friendly, and always the first thing to disappear from the party platter.

Ingredients

• 12 baby sweet potatoes halved lengthwise
• ½ cup Greek yogurt or sour cream
• 1 teaspoon Dijon
• 1 tablespoon maple syrup
• ¼ teaspoon ground cinnamon + ¼ teaspoon salt
• Paprika + snipped chives, to finish

Instructions

1. Roast the sweet potatoes.
   Heat oven to 400°F. Line a sheet pan with parchment. Place the halved sweet potatoes cut-side down and roast 20–30 minutes, until tender.
2. Scoop & mash the filling.
   When cool enough to handle, scoop centers into a mixing bowl; mash with Greek yogurt (or sour cream), Dijon, maple syrup, cinnamon, and salt until smooth.
3. Pipe it pretty.
   Spoon filling into a piping bag (or snipped zip-top bag) and pipe back into the sweet potato skins to create decorative ridges.
4. Finish & serve.
   Dust lightly with paprika and sprinkle with chopped chives. Serve warm.