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This hearty dish features roasted sweet potatoes filled with sautéed spinach, garlic, and tangy feta cheese. The creamy yogurt adds a subtle richness while toasted nuts and fresh herbs bring texture and brightness. It works beautifully as a comforting main or a satisfying side.
Ingredients
- Sweet potatoes: medium size for even roasting and natural sweetness
- Olive oil: good quality for roasting and sautéing adds richness
- Salt and black pepper: to enhance flavors balanced seasoning
- Garlic: fresh minced for aromatic depth
- Fresh spinach: roughly chopped for vibrant color and mild flavor
- Ground nutmeg: optional, adds a subtle warmth that complements spinach
- Crumbled feta cheese: salty and creamy for tanginess
- Plain Greek yogurt or sour cream: optional for a smooth creamy texture
- Toasted pine nuts or walnuts: provide a crunchy topping and nutty flavor
- Fresh parsley or dill: used as garnish to brighten and freshen the dish
Step-by-Step Instructions
- Sear the Sweet Potatoes:
- Preheat the oven to 400 degrees Fahrenheit. Prick the sweet potatoes all over with a fork to allow steam to escape. Rub each with olive oil then sprinkle with salt and pepper. Place them on a baking sheet and roast until tender when pierced about 45 to 50 minutes
- Wilt the Spinach Filling:
- While the potatoes roast, warm olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant about one minute. Stir in chopped spinach, nutmeg if using, salt, and pepper. Cook gently until the spinach wilts and reduces in volume about two to three minutes. Remove from heat and fold in crumbled feta and yogurt if you choose to include it
- Fill the Potatoes:
- Allow roasted sweet potatoes to cool slightly until easy to handle. Slice them open lengthwise and gently fluff the inside flesh with a fork to create space for the filling. Spoon the spinach and feta mixture generously into each potato
- Add Toppings and Serve:
- Sprinkle toasted nuts over the filled potatoes and scatter fresh herbs like parsley or dill on top. Serve warm as a main course or a hearty side dish
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Storage Tips
Store leftovers in an airtight container in the refrigerator up to four days. Reheat gently in the microwave or oven to preserve texture. For best results, add fresh herbs after reheating
Ingredient Substitutions
Frozen spinach can replace fresh if thawed and drained thoroughly to avoid watery filling. Goat cheese works well in place of feta for a different tang or omit cheese for a dairy-free option. Adding cooked quinoa or chickpeas boosts protein and makes it even more filling
Serving Suggestions
Pair with a crisp green salad or roasted root vegetables for a complete meal. Drizzle a little extra olive oil or a squeeze of lemon over the top to brighten flavors before serving
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Frequently Asked Questions About Recipes
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well if thawed and squeezed dry to remove excess moisture before cooking.
- → How can I speed up the cooking time for sweet potatoes?
Microwaving sweet potatoes for 8–10 minutes is a quick alternative to baking, reducing overall prep time.
- → What can I substitute for feta cheese?
Goat cheese can be used for a similar tangy flavor, or omit cheese entirely for a dairy-free option.
- → Is it possible to add protein to the filling?
Yes, cooked quinoa or chickpeas can be stirred into the spinach mixture to boost protein content.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge for up to four days. Reheat gently in the microwave or oven before serving.