By Monika Last Updated 5 Comments
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These simple 4-ingredient spinach stuffed sweet potatoes with feta make a quick and delicious snack. Also great as an appetizer or light lunch. Serve hot or cold.
See also stuffed pumpkin with spinach and feta!
These simple Spinach Stuffed Sweet Potatoes with feta take minutes to prepare and if you make a big batch you can enjoy them hot as well as cold, the next day.
I use sweet potatoes in my cooking quite a lot. They are a healthy alternative to ordinary potatoes and make great chips, mash, and can also be used in soups, casseroles and many other dishes.
Most of all, however, I like them for their fabulous sweetness.
Ingredients
Spinach is an ideal ingredient to pair with both sweet potato as well as feta. It's earthy and a little bitter, delicious with sweet and sour flavours. The lightly baked tangy mixture of fresh spinach and sharp feta really brings out the caramel sweetness of the sweet potato in this recipe.(See also roasted sweet potato and spinach soup).
How to make spinach stuffed sweet potatoes: step-by-step
1.Place the sweet potato halves open side up on a large baking sheet lined with parchment paper. Season, drizzle with a little oil and bake in a preheated oven (200 C) for 30-35 minutes or until tender. Keep the oven on.
2. Using a small spoon or melon baller scoop out the middle (only about 1.5-2 teaspoons from each).
3. Place the pulp in a food processor along with the spinach, feta, garlic, 1 tablespoon of oil and pepper to taste.
4. Pulse until the mixture becomes sticky. Do not overblend.
5. Spoon the mixture into the sweet potato halves, drizzle with a little oil and put back in the oven for 10 more minutes. Remove from the oven and enjoy hot or cold.
Top tips for making feta stuffed sweet potatoes
- I used small sweet potatoes, mainly because they don't take long to cook and work better as an appetizer. But you can use large ones too, just increase baking time as well as the amount of spinach and feta. Once you've combined the mixture taste it to check if you like it and add more spinach or feta to suit your preference.
- Try not to process the filling too much and turn it into a puree.
- Serve hot or cold.
- Refrigerate, covered, for up to 3 days. Reheat leftovers in the microwave.
- Freeze in a single layer in an airtight container for up to 3 months.
You might also like
- Vegetarian Salad Stuffed Tomatoes
- Cauliflower Sweet Potato Muffin Frittatas
- Healthy Salmon Fish Cakes with Sweet Potato
- Vegan Hasselback Sweet Potatoes with Herbs
Check out also these other delicious side dishes!
Recipe
Spinach Stuffed Sweet Potatoes with Feta
These simple 4-ingredient spinach stuffed sweet potatoes make a quick and delicious vegetarian side dish, which can also be enjoyed as an appetizer or light lunch. Serve hot or cold.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: healthy, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 10 servings
Calories: 83kcal
Author: Monika Dabrowski
Equipment
Large baking sheet
Food processor
Ingredients
- 5-6 small sweet potatoes
- 3.53 ounces (100 g) fresh spinach chopped
- 3.53 ounces (100 g) feta
- 1 garlic clove chopped
- 2 tablespoons olive oil plus more for drizzling
- Pepper to taste
Instructions
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a baking sheet with parchment paper.
Cut the sweet potatoes in half lengthways and place on top of the sheet cut side up. Drizzle with a little oil using a basting brush to spread it evenly and bake for 30-35 minutes or until tender.
Remove the potatoes from the oven (but leave the oven on) and using a small spoon or melon baller scoop out the middle (not too much, about 1.5-2 tsp from each half).
To a food processor add the flesh of the sweet potato, spinach, garlic, feta, 1 tablespoon of oil, pepper to taste and pulse until the mixture becomes sticky. Do NOT overblend.
Divide the mixture between the potato halves, drizzle with a little oil and bake for an additional 10 minutes. Serve hot or cold.
Notes
- I used small sweet potatoes, mainly because they don't take long to cook and work better as an appetizer. But you can use large ones too, just increase baking time as well as the amount of spinach and feta. Once you've pulsed the mixture taste it to check if you like it and add more spinach or feta to suit your preference.
- Try not to process the filling too much and turn it into a puree.
- Refrigerate leftovers, covered, for up to 3 days. Reheat on the microwave.
- Serve hot or cold.
- Freeze in a single layer in an airtight container for up to 3 months.
Nutrition
Serving: 1servings | Calories: 83kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10159IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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If you've made these healthy spinach stuffed sweet potatoes I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Reader Interactions
Comments
Sophie
I now have this recipe every week! Absolutely delicious, and so simple! Thank you!Reply
Monika
That's fantastic! Thank you for letting me know:)
Reply
Eb Gargano | Easy Peasy Foodie
YUM! This sounds so delicious. What a great way to enjoy sweet potatoes 😀
Reply
Monika
I agree, and I think the ricotta would make the topping more creamy!
Reply
Corina
The topping sounds gorgeous! I've recently made my own ricotta and this would be a perfect way to use it.
Reply
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