Description
Tender baked sweet potatoes stuffed with a savory Mediterranean-inspired mixture of spinach, creamy feta cheese, sun-dried tomatoes, fresh herbs, and lemon. A colorful, satisfying vegetarian dish perfect for lunch, dinner, or meal prep.
Ingredients
4 medium sweet potatoes, scrubbed clean
10 oz frozen chopped spinach, thawed and well drained
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes thoroughly, pat them dry, and pierce each one several times with a fork to allow steam to escape.
- Place the sweet potatoes directly on the middle oven rack with a lined baking sheet underneath to catch drips. Bake for 45–60 minutes, or until tender and easily pierced with a fork. Remove from the oven and allow to cool slightly.
- Place the thawed spinach in a clean kitchen towel or fine-mesh strainer. Squeeze thoroughly to remove as much excess moisture as possible.
- In a large mixing bowl, combine the drained spinach, chopped cilantro, olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the crumbled feta cheese and chopped sun-dried tomatoes, then gently stir until evenly combined.
- Slice each baked sweet potato lengthwise into two halves. Carefully scoop out most of the flesh, leaving a thin layer inside each skin to maintain its shape. Transfer the scooped flesh to the bowl containing the spinach and feta mixture.
- Gently fold the sweet potato flesh into the spinach mixture until evenly combined, keeping some texture rather than mashing everything completely smooth.
- Arrange the eight hollowed sweet potato skins on a lined baking sheet. Divide the filling evenly among the skins, spooning it generously into each half and lightly mounding the tops.
- Return the stuffed sweet potatoes to the oven and bake at 400°F (200°C) for another 8–10 minutes, or until the filling is heated through. Allow to rest briefly before serving. Garnish with additional feta, fresh cilantro, or a squeeze of lemon juice if desired.
Notes
Drain the spinach thoroughly before mixing to prevent a watery filling and soggy sweet potato skins.
Fresh spinach substitution: Use approximately 1 pound of fresh spinach. Sauté until wilted, cool, and squeeze out excess liquid before adding to the filling.
Cheese variations: Replace some of the feta with ricotta for a milder flavor, or add shredded mozzarella for extra creaminess.
Vegan option: Substitute plant-based feta cheese or seasoned crumbled tofu for the feta.
Additional protein: Stir cooked chickpeas into the filling for a heartier vegetarian meal.
Vegetable additions: Try sautéed mushrooms, roasted red peppers, or chopped artichoke hearts.
Herb substitutions: Replace cilantro with fresh parsley, dill, or basil.
Spicy variation: Add crushed red pepper flakes, cayenne pepper, or finely chopped fresh chili.
Crunchy topping: Sprinkle chopped walnuts, toasted pine nuts, or seasoned breadcrumbs over the filling before the final bake.
Serving suggestions: Serve two stuffed halves per person as a main dish, or one half as a side. Pair with a green salad, roasted vegetables, quinoa salad, or cucumber and tomato salad.
Make ahead: Bake the sweet potatoes and prepare the spinach filling up to one day in advance. Refrigerate separately, then assemble and bake when ready to serve.
Refrigeration: Store cooled stuffed sweet potatoes in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Wrap fully cooked and cooled portions individually and freeze in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Oven reheating: Cover loosely with foil and reheat at 350°F (175°C) for approximately 15–20 minutes, or until heated throughout.
Microwave reheating: Place one or two halves on a microwave-safe plate, cover loosely, and heat in short intervals for approximately 2–3 minutes, or until hot throughout.
Cooking time may vary depending on the size of the sweet potatoes. Bake until tender but not excessively soft to help the skins retain their shape.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed sweet potato halves
- Calories: 345 kcal
- Sugar: 11 g
- Sodium: 1030 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 17 mg
