Stuffed Sweet Potatoes Spinach (Printer-Friendly Layout)
Roasted sweet potatoes filled with spinach, feta, and a creamy tangy sauce for a wholesome meal.
# Ingredients You'll Need:
→ Sweet Potatoes
01 -
4 medium sweet potatoes, scrubbed
02 -
1 tablespoon olive oil
03 -
½ teaspoon salt
04 -
¼ teaspoon black pepper
→ Spinach & Feta Filling
05 -
1 tablespoon olive oil
06 -
2 cloves garlic, minced
07 -
6 cups fresh spinach, roughly chopped
08 -
¼ teaspoon ground nutmeg (optional)
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
11 -
½ cup crumbled feta cheese
12 -
¼ cup plain Greek yogurt or sour cream (optional)
→ Topping (Optional)
13 -
2 tablespoons toasted pine nuts or chopped walnuts
14 -
Fresh parsley or dill for garnish
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, rub with olive oil, and season with salt and pepper. Arrange on baking sheet and roast for 45–50 minutes until tender.
02 -
Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute. Add chopped spinach, nutmeg (if using), salt, and pepper. Cook until spinach wilts, about 2–3 minutes. Remove from heat and stir in feta cheese and yogurt if using.
03 -
When sweet potatoes are cool enough to handle, slice lengthwise and gently fluff the inside with a fork. Fill each with the spinach and feta mixture.
04 -
Top with toasted nuts and fresh herbs if desired. Serve warm as a main or side dish.
# Extra Tips and Tricks:
01 -
Microwaving sweet potatoes for 8–10 minutes can speed up cooking.
02 -
Frozen spinach may be used if thawed and drained well.
03 -
Add cooked quinoa or chickpeas to filling for extra protein.
04 -
Substitute feta with goat cheese or omit for a dairy-free option.
05 -
Leftovers keep well and reheat nicely for meal prep.