Description
These Spinach and Feta Stuffed Sweet Potatoes combine tender roasted sweet potatoes with creamy feta, savory spinach, tangy sun-dried tomatoes, and fresh Mediterranean-inspired herbs. A wholesome, colorful vegetarian meal that’s perfect for lunch, dinner, or meal prep.
Ingredients
4 medium sweet potatoes, rinsed and scrubbed
10 ounces frozen chopped spinach, thawed and thoroughly drained
¼ cup fresh cilantro, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ cup crumbled feta cheese
¼ cup sun-dried tomatoes, chopped
Instructions
- Preheat the oven to 400°F (200°C). Thoroughly rinse and scrub the sweet potatoes to remove any dirt.
- Pierce each sweet potato several times with a fork to allow steam to escape. Place the potatoes directly on the middle oven rack, with a foil-lined baking sheet on the rack below to catch any drips.
- Bake for 45–60 minutes, depending on the size of the potatoes, until the flesh is tender and a fork slides easily into the center. Remove from the oven and allow to cool slightly until comfortable to handle.
- Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze thoroughly to remove as much excess moisture as possible.
- In a medium mixing bowl, combine the drained spinach, chopped cilantro, olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, crumbled feta cheese, and chopped sun-dried tomatoes. Stir until evenly combined.
- Slice each baked sweet potato in half lengthwise. Carefully scoop out most of the soft flesh, leaving a thin layer around the edges to help the skins maintain their shape.
- Add the scooped sweet potato flesh to the spinach and feta mixture. Gently stir until everything is well incorporated and the filling becomes creamy.
- Spoon the filling evenly back into the eight sweet potato halves, gently mounding the mixture on top.
- Arrange the stuffed sweet potato halves on a foil-lined baking sheet. Return to the oven and bake for another 8–10 minutes, until the filling is heated through.
- Remove from the oven and serve hot. Garnish with additional crumbled feta, chopped cilantro, or a squeeze of fresh lemon juice if desired.
Notes
Spinach preparation: Squeeze the thawed spinach thoroughly to prevent the filling from becoming watery.
Fresh spinach substitution: Replace the frozen spinach with approximately 1 pound of fresh spinach. Sauté until wilted, cool, and squeeze out excess moisture before using.
Extra protein: Stir ½ cup of cooked chickpeas into the filling for a heartier meal.
Cheese alternatives: Substitute ricotta for a milder, creamier filling or goat cheese for a tangier flavor.
Vegan variation: Replace the feta cheese with plant-based feta or seasoned crumbled tofu. Add nutritional yeast for extra savory flavor.
Spicy variation: Add a pinch of red pepper flakes to the spinach mixture for gentle heat.
Additional vegetables: Mix in chopped Kalamata olives, roasted red peppers, or sautéed mushrooms for extra Mediterranean flavor.
Sun-dried tomatoes: If using oil-packed sun-dried tomatoes, drain them thoroughly before chopping.
Serving suggestions: Serve with cucumber and tomato salad, roasted vegetables, fresh green salad, lentil salad, or quinoa.
Refrigerator storage: Cool and refrigerate in an airtight container within two hours of cooking. Store for up to 3–4 days.
Freezer storage: Wrap cooled stuffed sweet potato halves individually and freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Oven reheating: Preheat the oven to 350°F (175°C). Place stuffed potatoes on a baking sheet, loosely cover with foil, and heat for 15–20 minutes until thoroughly hot.
Microwave reheating: Place one serving on a microwave-safe plate and heat for approximately 2–3 minutes, checking halfway through. Reheat leftovers to an internal temperature of 165°F (74°C).
Make-ahead tip: Bake the sweet potatoes and prepare the filling up to one day ahead. Refrigerate separately, then assemble and bake until heated through before serving.
Portion size: Serve two stuffed sweet potato halves per person for a satisfying vegetarian main course.
Cooking time: Larger sweet potatoes may require additional baking time. Check tenderness with a fork before removing them from the oven.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed sweet potato halves
- Calories: 330 kcal
- Sugar: 12 g
- Sodium: 1050 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 17 mg
