Spinach and Feta Stuffed Sweet Potatoes Recipe

Introduction

These spinach and feta stuffed sweet potatoes make a wholesome and flavorful meal that’s both nutritious and satisfying. Packed with tender spinach, creamy feta, and hearty cannellini beans, they’re perfect for a cozy dinner or a nourishing lunch.

Ingredients

• 4 sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic, minced
• 8 cups spinach
• 1 tablespoon lemon juice
• 1/4 cup sun dried tomatoes, chopped
• 1 can cannellini beans, drained (15 oz)
• 4 ounces crumbled feta
• Fresh parsley or basil (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (205°C) and line a large baking sheet with baking parchment or foil.
2. Step 2: Use a fork to poke holes all around the sweet potatoes, then place them on the prepared baking sheet. Bake for 45-60 minutes, or until tender when pierced with a fork.
3. Step 3: While the potatoes bake, warm the olive oil in a large pan over medium-low heat. Add the minced garlic and cook for 1-2 minutes until golden and fragrant, stirring frequently to avoid burning.
4. Step 4: Add the spinach and lemon juice to the pan. Stir and cook uncovered for 2-3 minutes, or until the spinach is wilted.
5. Step 5: Stir in the chopped sun dried tomatoes, drained cannellini beans, and crumbled feta. Cook for a few more minutes to heat through. Taste and season with salt and black pepper if needed.
6. Step 6: Turn off the heat, cover the pan with a lid, and set aside until the potatoes are done.
7. Step 7: When the sweet potatoes are tender, cut each one in half lengthwise. Gently pull the halves apart to create a cavity, then fill with the spinach and feta mixture.
8. Step 8: Top with extra feta or fresh herbs like parsley or basil if desired, and serve warm.

Tips & Variations

• Use kale or Swiss chard instead of spinach for a different leafy green flavor.
• Add a pinch of red pepper flakes to the filling for a subtle spicy kick.
• For a vegan version, substitute the feta with a plant-based cheese alternative or omit it entirely.
• Roast the sweet potatoes wrapped in foil to keep them extra moist and tender.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To avoid drying out, cover them with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the spinach and feta filling a day in advance. Store it covered in the refrigerator and reheat gently before stuffing the baked sweet potatoes.

What can I use if I don’t have cannellini beans?

Great substitutes include chickpeas, white kidney beans, or even black beans. They will provide a similar texture and protein boost to the filling.

Spinach and Feta Stuffed Sweet Potatoes Recipe

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★★★★★

4.7 from 140 reviews

These Spinach and Feta Stuffed Sweet Potatoes are a wholesome, flavorful meal featuring tender baked sweet potatoes filled with a savory mixture of sautéed spinach, garlic, sun-dried tomatoes, cannellini beans, and creamy feta cheese. This nutritious recipe combines Mediterranean-inspired ingredients for a comforting and satisfying dish perfect for lunch or dinner.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic, minced

Filling

• 8 cups spinach
• 1 tablespoon lemon juice
• 1/4 cup sun-dried tomatoes, chopped
• 1 can cannellini beans, drained (15 oz)
• 4 ounces crumbled feta cheese
• Fresh parsley or basil (optional, for garnish)

Instructions

1. Preheat and prepare sweet potatoes: Preheat your oven to 400°F (205°C) and line a large baking sheet with baking parchment or foil. Use a fork to poke holes all around the sweet potatoes, then place them on the prepared baking sheet.
2. Bake sweet potatoes: Bake the sweet potatoes for 45 to 60 minutes or until they are fork tender. This slow baking brings out their natural sweetness and softens them for stuffing.
3. Sauté garlic: While the sweet potatoes bake, warm the olive oil in a large pan over medium-low heat. Add the minced garlic and cook for 1 to 2 minutes until golden and fragrant, stirring frequently to prevent burning.
4. Cook spinach: Add the spinach and lemon juice to the pan. Stir and cook uncovered for about 2 to 3 minutes until the spinach has wilted down.
5. Add remaining filling ingredients: Stir in the chopped sun-dried tomatoes, drained cannellini beans, and crumbled feta cheese. Cook for a few more minutes to heat everything through. Taste and season with salt and black pepper as needed.
6. Keep filling warm: Turn off the heat, cover the pan with a fitted lid, and set aside until the sweet potatoes are ready to be stuffed.
7. Prepare potatoes for filling: Once the sweet potatoes are baked and tender, cut each one in half lengthwise down the middle. Gently pull the halves apart slightly to create space for the filling.
8. Stuff and serve: Spoon the spinach and feta filling into each sweet potato half. Optionally, top with extra crumbled feta or fresh herbs like parsley or basil for garnish. Serve warm and enjoy.

Notes

• You can substitute cannellini beans with chickpeas or white kidney beans if preferred.
• For a vegan version, omit the feta or use a plant-based feta alternative.
• Roasting the sweet potatoes a day ahead saves time when assembling the dish.
• Adjust the seasoning after mixing the filling to suit your taste.
• Fresh herbs like parsley or basil add a pop of freshness when sprinkled on top before serving.

Keywords: stuffed sweet potatoes, spinach and feta, healthy vegetarian meal, baked sweet potatoes, Mediterranean recipe, cannellini beans, sun-dried tomatoes