Easy Spinach Stuffed Sweet Potatoes
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.
Servings 6 sweet potatoes
Calories 169kcal
Equipment
- Large baking sheet
- Food processor
Ingredients
- 1⅔ pounds sweet potatoes 6 small
- 3.53 ounces fresh baby spinach chopped
- 3.53 ounces 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
Serving: 1servings | Calories: 169kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 232mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19439IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg