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Spinach and Feta Stuffed Sweet Potatoes Recipe

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4.3 from 41 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

These Spinach and Feta Stuffed Sweet Potatoes are a wholesome and flavorful vegetarian dish featuring roasted sweet potatoes filled with a warm mixture of sautéed spinach, garlic, sun-dried tomatoes, cannellini beans, and tangy feta cheese. Perfect for a nutritious lunch or dinner, this recipe is easy to prepare and packed with vibrant Mediterranean flavors.

Ingredients

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 Oven: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper or foil to prepare for baking the sweet potatoes.
  2. Bake Sweet Potatoes: Use a fork to poke holes all around each sweet potato. Place them on the prepared baking sheet and bake for 45-60 minutes until they are fork-tender, indicating they are cooked through.
  3. Cook Garlic: While the sweet potatoes bake, warm the olive oil in a large pan over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until it turns golden and fragrant, stirring frequently to prevent burning.
  4. Wilt Spinach: Add the spinach and lemon juice to the pan. Stir and cook uncovered for about 2-3 minutes until the spinach is wilted and tender.
  5. Add Beans and Tomatoes: Stir in the chopped sun-dried tomatoes, drained cannellini beans, and crumbled feta cheese. Cook the mixture for a few more minutes to heat through and combine the flavors. Season with salt and black pepper to taste if needed.
  6. Set Filling Aside: Turn off the heat, cover the pan with a fitted lid, and set the filling aside while the sweet potatoes finish baking.
  7. Prepare Potatoes for Filling: Once the sweet potatoes are baked and soft, slice each one in half lengthwise. Gently pull apart each half to create space for the filling.
  8. Fill the Potatoes: Spoon the spinach and feta mixture into the hollowed sweet potato halves. Optionally, top with extra crumbled feta or fresh parsley or basil before serving.

Notes

  • Check sweetness and tenderness of potatoes by inserting a fork; they should be soft inside.
  • If sun-dried tomatoes are too dry, soak them briefly in warm water to rehydrate before adding.
  • Adjust seasoning after adding beans and feta as they can add saltiness.
  • Leftover filling can be refrigerated for up to 2 days and used as a warm salad topping or a wrap filling.
  • For a vegan version, substitute feta with a plant-based cheese or omit it entirely.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://saraflavors.com/spinach-and-feta-stuffed-sweet-potatoes-recipe/