Description
Delicious and nutritious stuffed sweet potatoes filled with a flavorful mixture of spinach, feta cheese, sun-dried tomatoes, and herbs. This baked recipe offers a perfect vegetarian main or side dish that’s easy to prepare and packed with vibrant Mediterranean flavors.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes (rinsed and scrubbed)
Stuffing
- 10 oz. frozen chopped spinach (thawed and liquid pressed)
- ¼ cup chopped cilantro
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ cup crumbled feta cheese
- ¼ cup chopped sun-dried tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes evenly.
- Prepare Sweet Potatoes: Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place the sweet potatoes directly on the middle oven rack, positioning a foil-lined baking sheet on the rack below to catch any drips.
- Bake Sweet Potatoes: Bake the potatoes for 45 to 60 minutes or until they are soft and easily pierced by a fork, indicating they are fully cooked.
- Cool Sweet Potatoes: Remove the sweet potatoes from the oven and allow them to cool enough to handle safely.
- Drain Spinach: Using paper towels, press the thawed spinach to remove as much excess liquid as possible to prevent a soggy filling.
- Mix Filling: In a medium bowl, combine the drained spinach, chopped cilantro, olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, crumbled feta cheese, and chopped sun-dried tomatoes. Stir thoroughly to blend all ingredients.
- Prepare Potato Flesh: When the sweet potatoes are cool enough to handle, slice each lengthwise. Carefully scoop out most of the flesh into the bowl with the spinach mixture, keeping the skins intact to hold the filling.
- Combine Filling: Mix the scooped sweet potato flesh into the spinach mixture until well combined, creating a creamy, flavorful stuffing.
- Stuff Sweet Potatoes: Spoon the filling back into each sweet potato half, mounding it evenly.
- Bake Stuffed Potatoes: Place the stuffed sweet potato halves on a foil-lined baking sheet and bake for an additional 8 to 10 minutes to heat through and meld flavors. Serve hot for best flavor and texture.
Notes
- To speed up baking time, you can microwave sweet potatoes for 5-7 minutes before baking.
- Ensure all liquid is pressed out of spinach to keep filling from becoming soggy.
- Feel free to substitute feta with goat cheese or omit for a dairy-free version.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Add toasted pine nuts or walnuts for extra crunch and nutrients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean