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    Home » Recipes » Appetizers, Sides, Dips

    Vegetarian Spinach & Feta Stuffed Sweet Potatoes

    April 9, 2016 By Monika Last Updated February 3, 2022 5 Comments

    Jump to Recipe
    Sweet potato boats with spinach filling on top on paper.
    Spinach puree in blender and stuffed sweet potatoes on top of parchment.

    These simple 4-ingredient vegetarian stuffed sweet potatoes with spinach and feta make a quick and delicious snack.  Also great as an appetizer or light lunch. Serve hot or cold.

    Top down view of stuffed sweet potatoes with spinach in basket lined with white paper and cooking brush next to it.

    These 4-ingredient vegetarian stuffed sweet potatoes with spinach 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.

    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.  (I used the combination of spinach and sweet potato also in this quick roasted sweet potato and spinach soup with garlic).

    Top down view of stuffed sweet potatoes with spinach in basket lined with white paper and cooking brush next to it.

    How to make vegetarian stuffed sweet potatoes:step-by-step

    This is a pretty minimalist recipe consisting of only 4 ingredients (apart from the sweet potatoes).  So it is super easy to make.

    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.

    Sweet potato halves on top of tray lined with baking paper.

    2. Using a small spoon or melon baller scoop out the middle (only about 1.5-2 teaspoons from each).

    Sweet potato halves with melon baller on top of baking tray lined with paper.

    3. Place the pulp in a blender along with the spinach, feta, 1 tablespoon of oil and pepper to taste.

    Cubed cheese, spinach and sweet potato inside blender,

    4. Blitz until the mixture becomes sticky. Do not overblend.

    Spinach mixture in blender.

    5. Spoon the mixture into the sweet potato halves, drizzle with a little oil and put back into the oven for 10 more minutes. Remove from the oven and enjoy hot or cold.

    Spinach stuffed sweet potatoes on top of baking sheet lined with paper.

    Top tips for making stuffed sweet potatoes

    • I used small sweet potatoes in this recipe 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 blitzed 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.
    • 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

    Keep in touch

    If you've made these healthy stuffed sweet potato skins I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Top down view of stuffed sweet potatoes with spinach in basket lined with white paper and cooking brush next to it.

    Vegetarian Spinach Stuffed Sweet Potatoes

    These simple 4-ingredient vegetarian stuffed sweet potatoes with spinach 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 3 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: International, vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 10 servings
    Calories: 83kcal
    Author: Monika Dabrowski

    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 tray with parchment paper.  Cut the sweet potatoes in half lengthways and place on the tray 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 and using a small spoon or melon baller scoop out the middle (not too much, about 1.5-2 tsp from each half). Combine with the spinach, garlic, feta and 1 tablespoon of the oil, add pepper to taste and blitz the mixture is 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 in this recipe 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 blitzed 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.
    • 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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    Reader Interactions

    Comments

    1. Sophie

      February 01, 2021 at 12:34 pm

      5 stars
      I now have this recipe every week! Absolutely delicious, and so simple! Thank you!

      Reply
      • Monika

        February 01, 2021 at 5:31 pm

        That's fantastic! Thank you for letting me know:)

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      April 15, 2018 at 1:44 pm

      YUM! This sounds so delicious. What a great way to enjoy sweet potatoes 😀 Thanks for linking up to #CookBlogShare. Eb x

      Reply
    3. Monika

      April 25, 2016 at 11:30 am

      I agree, and I think the ricotta would make the topping more creamy!

      Reply
    4. Corina

      April 25, 2016 at 1:55 am

      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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