Description
These Spinach and Feta Stuffed Sweet Potatoes are a nutritious and flavorful vegetarian meal that’s easy to prepare. Roasted sweet potatoes are filled with a warm mixture of garlic-sautéed spinach, tangy sun-dried tomatoes, creamy cannellini beans, and salty feta cheese, making for a satisfying and wholesome dish perfect for lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 4 sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic, minced
Filling
- 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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Bake Sweet Potatoes: Poke holes around each sweet potato using a fork. Place them on the prepared baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
- Sauté Garlic: While the sweet 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.
- Cook Spinach: Add the spinach and lemon juice to the pan. Stir and cook uncovered for 2-3 minutes, or until the spinach is wilted and tender.
- Add Remaining Filling Ingredients: Mix in the chopped sun-dried tomatoes, drained cannellini beans, and crumbled feta cheese. Cook for an additional few minutes to heat everything through, then taste and season with salt and black pepper as needed.
- Keep Filling Warm: Turn off the heat, cover the pan with a lid, and set the filling aside until the sweet potatoes are ready to be stuffed.
- Prepare Sweet Potatoes for Filling: Once baked, remove the sweet potatoes from the oven and let them cool slightly. Cut each sweet potato in half lengthwise, then gently pull apart the halves to create space for the filling.
- Stuff and Serve: Spoon the spinach, bean, and feta mixture into the sweet potato halves. Top with extra crumbled feta cheese or fresh herbs like parsley or basil if desired and serve warm.
Notes
- For a vegan version, substitute feta with a plant-based cheese alternative or omit it entirely.
- Sun-dried tomatoes add a nice tang, but you can use roasted red peppers for a milder flavor.
- If preferred, you can microwave the sweet potatoes to speed up cooking, but baking enhances sweetness and texture.
- Adjust seasoning according to taste, especially if your feta is very salty.
- Leftovers can be refrigerated and reheated; the filling may become a little drier, so add a splash of olive oil or lemon juice when reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: stuffed sweet potatoes, spinach and feta, vegetarian dinner, healthy recipe, Mediterranean, baked sweet potatoes, cannellini beans, sun-dried tomatoes
