Stuffed Sweet Potatoes Spinach Feta

Stuffed Sweet Potatoes with Spinach & Feta 🍠🧀🌿

These naturally sweet, savory, and creamy stuffed sweet potatoes are a nutrient-packed meal—ready in under an hour with minimal effort!

Ingredients

• 4 medium sweet potatoes (scrubbed clean)

• 1 tbsp olive oil

• 3 cups fresh spinach, roughly chopped

• 2 cloves garlic, minced

• ½ cup crumbled feta cheese (plus extra for topping)

• ¼ cup plain Greek yogurt (or sour cream)

• 1 tsp lemon zest (optional)

• Salt & pepper to taste

• Red pepper flakes or smoked paprika (optional, for heat)

Optional Toppings:

• Toasted pine nuts or walnuts

• Fresh dill or parsley

• Drizzle of honey or balsamic glaze

Instructions

1. Roast the sweet potatoes:

   • Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, and place on a baking sheet.

   • Bake 45–50 mins until tender (or microwave for 8–10 mins to speed up).

2. Sauté the spinach:

   • Heat olive oil in a pan over medium. Add garlic, sauté 30 seconds until fragrant.

   • Add spinach, toss until wilted (2–3 mins). Season with salt & pepper.

3. Prepare the filling:

   • Slice open baked potatoes and fluff the insides with a fork.

   • Mix in Greek yogurt, feta, lemon zest, and the sautéed spinach.

4. Stuff & serve:

   • Pile the filling back into the potatoes. Top with extra feta, red pepper flakes, and herbs.

   • Optional: Broil 2–3 mins for a golden top.

Tips & Variations

• Meal prep: Roast potatoes ahead and reheat before stuffing.

• Vegan? Swap feta for crumbled tofu + nutritional yeast, and use dairy-free yogurt.

• Extra protein: Add chickpeas or lentils to the filling.

• Sweet-savory twist: Drizzle with tahini or a touch of maple syrup.

These stuffed sweet potatoes are nourishing, versatile, and oh-so-satisfying! 😊

Want a spicier or nut-free version? Let me know!