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.
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).
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.
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 blender along with the spinach, feta, 1 tablespoon of oil and pepper to taste.
4. Blitz 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 into the oven for 10 more minutes. Remove from the oven and enjoy hot or cold.
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
- Coconut Fish Sweet Potato Skins.
- Cauliflower Sweet Potato Muffin Frittatas
- Healthy Salmon Fish Cakes with Sweet Potato
- Vegan Hasselback Sweet Potatoes with Herbs
Check out also this collection of 18 easy vegan salads.
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!
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Vegetarian Spinach Stuffed Sweet Potatoes
Ingredients
- 5-6 small sweet potatoes
- 100 g fresh spinach chopped
- 100 g feta
- 1 garlic clove chopped
- 2 tbsp 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
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
I now have this recipe every week! Absolutely delicious, and so simple! Thank you!
That's fantastic! Thank you for letting me know:)
YUM! This sounds so delicious. What a great way to enjoy sweet potatoes 😀 Thanks for linking up to #CookBlogShare. Eb x
I agree, and I think the ricotta would make the topping more creamy!
The topping sounds gorgeous! I've recently made my own ricotta and this would be a perfect way to use it.