Name: Stuffed Sweet Potatoes with Spinach and Feta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 medium sweet potatoes; 3 cups fresh spinach leaves; 2 cloves garlic, minced; 1 tablespoon olive oil; ½ cup crumbled feta cheese; Salt and pepper, to taste; Optional: sautéed mushrooms or onions for added flavor

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Stuffed sweet potatoes with spinach and feta make a deliciously wholesome and satisfying dish, perfect as a vegetarian main or a hearty side. The natural sweetness of baked sweet potatoes pairs beautifully with savory garlicky spinach and tangy feta for a combination that feels indulgent yet nourishing.

Stuffed Sweet Potatoes with Spinach and Feta

Why You’ll Love This Recipe

I love how easy this recipe is to pull together with simple ingredients that pack a ton of flavor. It’s a perfect option for a weeknight dinner or even meal prep. The sweet potatoes get perfectly soft and caramelized in the oven, while the sautéed spinach with garlic adds a savory depth. The feta cheese brings the salty, creamy finish that makes each bite irresistible. Plus, it’s vegetarian, naturally gluten-free, and customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium sweet potatoes
3 cups fresh spinach leaves
2 cloves garlic, minced
1 tablespoon olive oil
½ cup crumbled feta cheese
Salt and pepper, to taste
Optional: sautéed mushrooms or onions for added flavor

Directions

I preheat the oven to 375°F (190°C).
I wash and scrub the sweet potatoes, then prick them with a fork and place them on a baking sheet.
I bake them for about 40-45 minutes, or until tender when pierced with a fork.
While the sweet potatoes bake, I heat olive oil in a pan over medium heat and sauté the minced garlic for about 30 seconds.
I add the spinach and cook it down for 2-3 minutes until wilted. If I’m using mushrooms or onions, I sauté those with the garlic before adding spinach.
Once the sweet potatoes are done, I carefully slice them open down the center and gently fluff the inside with a fork.
I spoon the sautéed spinach mixture into the sweet potatoes and top them with crumbled feta.
I return them to the oven for 5 minutes to warm everything through and slightly melt the feta.
I serve them warm, optionally with sliced avocado on top for extra creaminess.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

I sometimes add sautéed mushrooms or caramelized onions for an earthier flavor.
For a bit of heat, I sprinkle some crushed red pepper flakes into the spinach while cooking.
To make it vegan, I swap the feta for a plant-based alternative or a spoonful of hummus.
Adding chickpeas or black beans makes it more filling and protein-rich.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm them in the oven at 350°F for about 10-15 minutes or in the microwave for 1-2 minutes until heated through.
I don’t recommend freezing, as the texture of the sweet potatoes and spinach can become watery upon thawing.

FAQs

What type of sweet potatoes should I use?

I use orange-fleshed sweet potatoes like Garnet or Jewel for their natural sweetness and soft texture.

Can I make these ahead of time?

Yes, I often bake the sweet potatoes and sauté the filling a day ahead, then assemble and reheat when ready to serve.

Is this recipe suitable for meal prep?

Absolutely. I portion them into containers and store in the fridge. They reheat well and make a great lunch.

Can I add protein to this dish?

I sometimes add cooked lentils, shredded chicken, or chickpeas for extra protein.

What can I use instead of feta?

If I don’t have feta, I use goat cheese, ricotta, or even grated parmesan depending on the flavor I want.

Conclusion

Stuffed sweet potatoes with spinach and feta are a go-to in my kitchen when I want something cozy, nourishing, and full of flavor. They’re easy to make, endlessly adaptable, and satisfying enough to stand alone as a main course. Whether for dinner or lunch, I always find myself going back for seconds.