1-First Step: Prep and roast the sweet potatoes Preheat your oven to 400°F (200°C). Place the five small sweet potatoes directly on the oven rack or on a lined baking sheet placed in the middle of the oven for even heat circulation. Bake for 40 to 45 minutes until tender when pierced with a fork through the thickest part. Avoid wrapping the potatoes in foil; that steams them and results in softer skins that don’t hold up as well as boats. Once tender, remove from the oven and let cool for 5 to 10 minutes so they are safe to handle.

2-Second Step: Make the avocado crema While the sweet potatoes roast, make the avocado crema so it has time to chill and develop bright flavor. In a blender or food processor combine 1/2 ripe avocado, 1/4 cup light sour cream, 1 tablespoon fresh lime juice, 1/4 teaspoon salt, and 1 tablespoon water. Blend until smooth, about 30 seconds. Taste and add a pinch more salt or lime if it needs a lift. Transfer to a bowl, press plastic wrap to the surface to slow browning, and refrigerate until ready to use.

3-Third Step: Scoop and prepare the boats When the potatoes are cool enough to handle, slice each lengthwise. Use a spoon to scoop out the soft flesh from the center of each half, leaving about 1/4 to 1/2 inch of flesh attached to the skin so the boat keeps its structure. Reserve the scooped potato if you want to mash it into a filling or save it for another use like quick mashed sweet potatoes or breakfast hash.

4-Fourth Step: Season and warm the black beans For a quick flavor boost, warm the drained and rinsed 15-ounce can of black beans in a small pan over medium heat. Add a pinch each of garlic powder and onion powder, 1/4 teaspoon ground cumin, and a handful of chopped bell peppers and cilantro if you like. Heat until the beans are warmed through, about 4 to 6 minutes. This step is optional but adds depth and a lightly spiced note that contrasts nicely with the sweet potato.

5-Fifth Step: Fill the boats and melt the cheese Fill each sweet potato half with about 1/4 cup of the warmed black beans. Sprinkle about 2 tablespoons of grated Manchego (or Cotija/pepper jack) over each loaded boat. Return the filled boats to the oven at 400°F for 5 to 7 minutes, or until the cheese has melted and the filling is hot. If you prefer a crispier skin, place them under the broiler for 1 to 2 minutes watch closely so they do not burn.

6-Final Step: Top and serve Remove the boats from the oven and top each with a spoonful of fresh salsa, a drizzle or dollop of avocado crema (about 1 to 2 tablespoons), chopped green onions, and a sprinkle of cilantro. Add optional extras such as guacamole, hot sauce, or shredded lettuce if you like some crunch. Serve warm as an appetizer or a vegetarian entrée. These boats are portable and great for packed lunches or casual dinners.