Tender sweet potatoes stuffed with garlicky spinach and crumbled feta—wholesome, cozy, and full of flavor. Perfect for a light dinner or meatless meal, this dish is as beautiful as it is nourishing. It’s a fantastic way to enjoy a vegetarian-friendly comfort meal that still satisfies.
These stuffed sweet potatoes offer a balanced blend of complex carbohydrates, fiber, vitamins, and plant-based protein. Plus, they’re easy to make and look impressive when served, making them ideal for a weeknight dinner or a holiday side.
Ingredients:
4 medium sweet potatoes 3 cups fresh spinach leaves 2 cloves garlic, minced 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 cup crumbled feta cheese Optional: fresh lemon juice or chopped fresh parsley for garnish
Instructions:
Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce each one a few times with a fork. Place on a baking sheet and bake for 45 to 60 minutes, or until soft when pierced with a knife.
While the sweet potatoes are baking, prepare the spinach. Heat olive oil in a skillet over medium heat. Add garlic and sauté for about 30 seconds, or until fragrant. Add spinach and stir until wilted, about 2–3 minutes. Season with salt, pepper, and red pepper flakes if using. Remove from heat.
Once the sweet potatoes are done, let them cool slightly. Slice each one open lengthwise and use a fork to gently mash the interior to create space for the filling.
Divide the garlicky spinach mixture evenly among the sweet potatoes. Top each with crumbled feta and a squeeze of fresh lemon juice if desired. Garnish with parsley for extra flavor and color.
Serving Suggestions:
These make a great standalone meatless main, or you can serve them with grilled chicken or fish for added protein. Pair with a crisp side salad or a bowl of soup for a well-rounded meal.
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a warm oven until heated through.
Variations:
Swap spinach for kale, arugula, or Swiss chard. Add chickpeas, lentils, or a spoonful of hummus for added protein. Use goat cheese or shredded mozzarella in place of feta.
Final Thoughts:
Stuffed sweet potatoes with spinach and feta are a smart, simple way to enjoy a satisfying vegetarian meal. With very little prep and just a handful of ingredients, you can create something that feels gourmet yet completely accessible. Whether you’re eating clean, feeding a family, or simply trying to use up a few extra sweet potatoes, this dish will not disappoint.