Stuffed Sweet Potatoes With Spinach (Print-Friendly Version)
Hearty stuffed sweet potatoes with spinach, mushrooms and tangy yogurt sauce.
# What You'll Need:
→ Sweet Potatoes
01 -
4 medium sweet potatoes, scrubbed clean
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, for creaminess)
→ Topping (Optional)
13 -
2 tablespoons toasted pine nuts or chopped walnuts
14 -
Fresh herbs like parsley or dill, for garnish
# How to Make It:
01 -
Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, rub with olive oil, and sprinkle with salt and pepper. Place on a baking sheet and roast for 45–50 minutes until tender.
02 -
While potatoes roast, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in chopped spinach, nutmeg (if using), salt, and pepper. Cook until wilted, about 2–3 minutes. Remove from heat and stir in feta and yogurt if using.
03 -
Once sweet potatoes are cool enough to handle, slice open lengthwise and gently fluff the inside with a fork. Spoon spinach-feta mixture into each potato.
04 -
Top with toasted nuts and fresh herbs if desired. Serve warm as a main or hearty side dish.
# Additional Tips:
01 -
To save time, microwave sweet potatoes for 8–10 minutes instead of baking.
02 -
Use frozen spinach (thawed and squeezed dry) if fresh is unavailable.
03 -
Add cooked quinoa or chickpeas to the filling for more protein.
04 -
Feta can be swapped for goat cheese or left out for a dairy-free version.
05 -
These keep well and are great for meal prep — just reheat before serving.