These spinach stuffed sweet potatoes feature roasted, creamy sweet potato halves stuffed with a garlicky spinach-and-feta filling mixture for an easy, delicious snack, appetizer, side or vegetarian meal. Simple to make, perfect served either hot or cold.
These spinach stuffed sweet potatoes are made with a 4-ingredient spinach filling mixture that takes seconds to prepare for an easy, delicious snack, meal or party food. Earthy spinach and rich and flavourful roasted sweet potatoes make a fantastic pairing (see also sweet potato spinach soup) and the addition of tangy feta brings all the flavours together.
These stuffed sweet potatoes with spinach are made a little differently than similar sweet potato recipes. Instead of baking the sweet potatoes whole then splitting them open and adding the filling mixture I opted for a quicker method. I cut the sweet potatoes in half, roasted them until tender and lightly caramelized then added the spinach filling mixture and baked until piping hot (see instructions below for details). If you prepare it in advance it can be on the table in minutes (see my tips at the bottom of the post).
Spinach stuffed sweet potatoes ingredients and substitutions
- Sweet potatoes: I used small sweet potatoes as they take less time to roast than large ones, but you can use any (adjust cooking times).
- Baby spinach: pat it dry if necessary to get rid of excess moisture.
- Feta.
- Garlic.
- Olive oil.
- Fine sea salt and pepper.
step-by-step recipe instructions
1. Preheat the oven to 400F/200C/180 fan/gas mark 6.
2. Roast sweet potatoes: Cut the sweet potatoes in half lengthways, brush the cut side with a little oil (use about ½ tablespoon) and season lightly with salt. Arrange cut side up on top of a large baking sheet (lined with parchment paper, as an option) and roast in the centre of the oven until tender (about 35-40 minutes for small sweet potatoes). Remove from the oven but don't turn it off.
3. Scoop out flesh: Using a small spoon or melon baller scoop out some of the flesh from the middle (only about 1.5-2 teaspoons from each sweet potato).
4. Make filling mixture: Add it to a food processor along with the spinach, feta, garlic and ½ tablespoon of oil. Pulse just to combine. The mixture should have texture (don't overblend). Taste and adjust the seasoning if needed.
TIP: Alternatively chop the ingredients very finely and stir together until thoroughly combined.
5. Stuff and bake: Fill the sweet potato halves with the filling mixture, dab the edges with a little oil and return to the oven for 12 more minutes. Remove from the oven and serve.
Serving suggestions
I like to garnish these simple spinach stuffed sweet potatoes with chopped pecans and red pepper flakes, but you can serve them just as they are. They make a delicious snack (both hot and cold) or side dish, perfect with chicken. You can also enjoy them as a vegetarian main, served with rice.
What to prepare ahead
- Roast the halved sweet potatoes, cool completely, cover and refrigerate overnight. Prepare and add the filling mixture and bake the next day.
- Roast then stuff the sweet potatoes, cool, cover and refrigerate overnight. The following day bring up to room temperature (leave out of the fridge for 30 minutes) then bake in a preheated oven as in Step 5.
Top tips
- I used small sweet potatoes, mainly because they don't take long to cook and work better as a snack. However, you can use large ones instead, just increase baking time (they need to be fully cooked before adding the filling mixture) and scoop out a little more of the flesh from each sweet potato.
- Try not to overblend the filling mixture (it should have texture).
- Serve hot or cold.
- Refrigerate, covered, for up to 3 days. Reheat leftover roasted sweet potatoes with spinach filling in the microwave.
- Freeze in a single layer in an airtight container for up to 3 months.
Related recipes to try next
- Scalloped Sweet Potatoes (No Cream)
- Vegan Hasselback Sweet Potatoes with Herbs
- Salmon Pot Pie with Sweet Potato and Spinach
See also these other delicious snacks as well as more easy vegetarian meals!
Recipe
Easy Spinach Stuffed Sweet Potatoes
Equipment
- Large baking sheet
- Food processor
Ingredients
- 1â…” pounds (750 g) sweet potatoes 6 small
- 3.53 ounces (100 g) fresh baby spinach chopped
- 3.53 ounces (100 g) feta cubed
- 1 garlic clove finely chopped
- 1 tablespoon olive oil
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to 400F/200C/180 fan/gas mark 6.
- Roast sweet potatoes: Cut the sweet potatoes in half lengthways, brush the cut side with a little oil (use about ½ tablespoon) and season lightly with salt. Arrange cut side up on top of a large baking sheet (lined with parchment paper, as an option) and roast in the centre of the oven until tender (about 35-40 minutes for small sweet potatoes). Remove from the oven but don't turn it off.
- Scoop out flesh: Using a small spoon or melon baller scoop out some of the flesh from the middle (only about 1.5-2 teaspoons from each sweet potato).
- Make filling mixture: Add it to a food processor along with the spinach, feta, garlic and ½ tablespoon of oil. Pulse just to combine. The mixture should have texture (don't overblend). Taste and adjust the seasoning if needed.TIP: Alternatively chop the ingredients very finely and stir together until thoroughly combined.
- Stuff and bake: Fill the sweet potato halves with the filling mixture, dab the edges with a little oil and return to the oven for 12 more minutes. Remove from the oven and serve.
Notes
- I used small sweet potatoes, mainly because they don't take long to cook and work better as a snack. However, you can use large ones instead, just increase baking time (they need to be fully cooked before adding the filling mixture) and scoop out a little more of the flesh from each sweet potato.
- Try not to overblend the filling mixture (it should have texture).
- Serve hot or cold. I used chopped pecans and pepper flakes as garnish.
- Refrigerate, covered, for up to 3 days. Reheat leftover roasted sweet potatoes with spinach filling in the microwave.
- Freeze in a single layer in an airtight container for up to 3 months.
Nutrition
*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.
Keep in touch
If you've made this vegetarian spinach stuffed sweet potato recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Leeann Hawke says
Bonjour Monika,
I was searchng for a healthy recipe that incorporated spinach and sweet poatoes and thankfully stumbled across your fabulous recipe.
I made them for lunch and they were a great success.
Thanks for the great recipe and warmest rergards from a rainy SW France ♥
Leeann
Monika says
I am glad you enjoyed it! Thanks for the feedback:)
Conyers says
These are really delicious! I used cojita cheese, because it is what I had on hand for an elote salad I never made. The cojita cheese made them super rich, and could not eat more than two at a time. Look forward to trying it with the feta!
Monika says
Glad you liked it, I need to try it with cojita cheese!
Sophie says
I now have this recipe every week! Absolutely delicious, and so simple! Thank you!
Monika says
That's fantastic! Thank you for letting me know:)