Name: Spinach and Feta Stuffed Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 sweet potatoes; 1 tablespoon extra-virgin olive oil; 1 teaspoon garlic, minced; 8 cups spinach; 1 tablespoon lemon juice; 1/4 cup sun-dried tomatoes, chopped; 1 can cannellini beans, drained (15 oz); 4 ounces crumbled feta cheese; Fresh parsley or basil (optional)

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Introduction

These Spinach and Feta Stuffed Sweet Potatoes make a hearty, nutritious meal that’s full of vibrant flavors. Perfect for a comforting weeknight dinner, they combine tender roasted sweet potatoes with a savory filling of spinach, beans, and tangy feta.

Three baked sweet potatoes are split open and filled with a mixture of dark green sautéed spinach, white beans, and small chunks of white cheese sprinkled with red seasoning on a wooden cutting board. In the background, there is a woman’s hand holding chopsticks above a white bowl filled with the same bean and spinach mix and a white bowl with mashed white potatoes on a white marbled surface. The sweet potatoes have a rough, light brown skin and are placed close together with the filling piled high, showing texture and a mix of colors from the stuffing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 sweet potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon garlic, minced
8 cups spinach
1 tablespoon lemon juice
1/4 cup sun dried tomatoes, chopped
1 can cannellini beans, drained (15 oz)
4 ounces crumbled feta
Fresh parsley or basil (optional)

Instructions

Step 1: Preheat your oven to 400°F (205°C). Line a large baking sheet with baking parchment or foil for easy cleanup.
Step 2: Use a fork to poke holes all around each sweet potato. Place them on the prepared baking sheet and bake for 45-60 minutes, until tender when pierced with a fork.
Step 3: While the potatoes bake, warm the olive oil in a large pan over medium-low heat. Add the minced garlic and cook for 1-2 minutes until golden and fragrant, stirring frequently to avoid burning.
Step 4: Add the spinach and lemon juice to the pan. Cook uncovered for 2-3 minutes, stirring occasionally, until the spinach wilts.
Step 5: Stir in the sun dried tomatoes, drained cannellini beans, and crumbled feta. Cook for a few more minutes to heat through, then taste and season with salt and black pepper if needed.
Step 6: Remove the pan from heat, cover with a fitted lid, and set aside until the sweet potatoes are ready to fill.
Step 7: When the sweet potatoes are done, let them cool slightly. Cut each potato in half lengthwise and gently pull the halves apart to create space for the filling.
Step 8: Spoon the spinach and feta mixture into each sweet potato half. Top with extra feta or fresh herbs like parsley or basil if you like, then serve immediately.

Tips & Variations

For a protein boost, add cooked quinoa or diced grilled chicken to the filling.
Swap cannellini beans for chickpeas or black beans to vary the taste and texture.
If you prefer a spicier kick, add a pinch of red pepper flakes to the garlic while cooking.
Use fresh sun dried tomatoes packed in oil for richer flavor, or rehydrate dry ones in warm water before chopping.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through. Avoid microwaving to keep the skin from getting soggy.

How to Serve

Four baked sweet potatoes with a rough orange-brown skin are cut open and filled with a mixture of dark green cooked spinach, white beans, small pieces of reddish-brown sun-dried tomatoes, and scattered white cheese crumbs on top. They are arranged in a row on a white rectangular tray with shallow edges. The tray sits on a white marbled surface. The lighting highlights the textures of the soft potato skin and vibrant filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and refrigerated. Rewarm it gently on the stove before stuffing the baked sweet potatoes.

Are these suitable for a vegan diet?

The recipe as written includes feta cheese, which is not vegan. You can substitute with a plant-based cheese or omit it entirely and add nutritional yeast for a cheesy flavor.