Growing up, sweet potatoes were a staple in my house — roasted, mashed, or baked into pies. But my true love affair with stuffed sweet potatoes started one cozy fall evening when I wanted something hearty yet light. Inspired by the creamy tang of feta and the wholesome earthiness of spinach, I created this recipe that’s become a family classic! It’s the kind of dish that feels right at home at a Sunday dinner, a weeknight meal, or even on a casual holiday table.
And because so many readers asked for it — I’ve also included an optional meat twist that’s perfect for those looking to add a little extra protein. 🥰
Table of contents
Spinach and Feta Stuffed Sweet Potatoes
Equipment
- Baking Sheet
- Skillet
Ingredients
Main Ingredients
- 6 medium sweet potatoes
- 1 tbsp olive oil
- 2 garlic cloves minced
- 5 oz fresh spinach about 5 packed cups
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes optional
- 1/2 tsp smoked paprika
- 6 oz feta cheese crumbled
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh parsley chopped
- 2 tbsp lemon juice
- 1 tbsp grated Parmesan optional
Optional Meat Twist
- 1 cup shredded rotisserie chicken or ground turkey cooked and seasoned lightly
Instructions
- Preheat oven to 400°F (200°C). Wash, scrub, and pierce sweet potatoes with a fork. Bake for 45–60 minutes until tender.
- Heat olive oil in a skillet. Sauté garlic until fragrant, then add spinach. Cook until wilted. Season with salt, pepper, red pepper flakes, and paprika. Remove from heat.
- In a bowl, combine cooked spinach, feta, Greek yogurt, lemon juice, and parsley. Fold in meat if using.
- Slice each sweet potato open. Lightly mash the inside with a fork. Stuff generously with filling. Top with Parmesan if desired.
- Return stuffed sweet potatoes to oven. Bake for 10–15 minutes until heated through and lightly golden.
Notes
🥔 Ingredients You’ll Need
For the stuffed sweet potatoes:
- 6 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 ounces fresh spinach (about 5 packed cups)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon smoked paprika
- 6 ounces crumbled feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 2 tablespoons lemon juice
- 1 tablespoon grated Parmesan (optional, for topping)
Optional Meat Twist:
- 1 cup cooked shredded rotisserie chicken or cooked ground turkey (seasoned lightly with salt and pepper)
🔥 How to Make Spinach and Feta Stuffed Sweet Potatoes
1. Prepare the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and scrub the sweet potatoes well. Pat them dry.
- Pierce each potato a few times with a fork.
- Place them on a baking sheet lined with parchment paper.
- Bake for 45–60 minutes, until they are tender when pierced with a fork.
2. Cook the Spinach Mixture
- While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the spinach and cook, stirring frequently, until wilted (about 2–3 minutes).
- Season with salt, black pepper, red pepper flakes, and smoked paprika.
- Remove from heat.
3. Make the Filling
- In a large mixing bowl, combine the wilted spinach, crumbled feta, Greek yogurt, lemon juice, and parsley.
- If adding meat, fold in the shredded chicken or ground turkey now.
- Mix gently until everything is combined into a creamy, flavorful filling.
4. Assemble and Bake
- Once the sweet potatoes are cool enough to handle, slice them open lengthwise without cutting all the way through.
- Gently mash the inside flesh a little with a fork to create a pocket.
- Generously stuff each sweet potato with the spinach-feta mixture.
- Optional: sprinkle with a little Parmesan on top for a golden crust.
- Return the stuffed potatoes to the oven and bake for 10–15 minutes until everything is heated through and slightly golden.
🍴 How to Serve Them
These stuffed sweet potatoes are perfect on their own, but you can also:
- Serve with a simple green salad and a lemon vinaigrette.
- Pair with roasted vegetables or steamed broccoli.
- Top with extra crumbled feta or a dollop of Greek yogurt for added creaminess!
- Enjoy with a cozy soup for a complete meal.
🌟 Why You’ll Love This Recipe
- All-Season Favorite: Light enough for summer, hearty enough for winter.
- High in Nutrients: Packed with fiber, protein, and essential vitamins.
- Customizable: Easy to make vegetarian or meat-lover friendly.
- Meal Prep Friendly: Make ahead and simply reheat!
- Family-Approved: Even picky eaters devour these happily.
🌿 Nutritional Highlights (Per Serving)
(Approximate without optional meat twist)
- Calories: 280
- Protein: 9g
- Carbs: 36g
- Fiber: 7g
- Fat: 12g
Adding chicken or turkey boosts the protein by about 8–10g per serving!
🧠 Frequently Asked Questions
How do I store leftover stuffed sweet potatoes?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10–15 minutes to maintain the best texture.
Can I freeze spinach and feta stuffed sweet potatoes?
Yes! Once cooled, wrap each stuffed sweet potato individually in foil or freezer bags. They’ll keep well for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until warmed through.
What meat goes best with stuffed sweet potatoes?
Shredded rotisserie chicken and ground turkey are fantastic choices. You can also use ground beef or crumbled Italian sausage if you want a richer flavor.
Can I make this recipe vegan?
Absolutely! Swap the feta for a vegan feta alternative, use a plant-based yogurt, and skip the Parmesan. It’s just as delicious and fully dairy-free!
Are sweet potatoes healthy?
Sweet potatoes are packed with fiber, vitamins A and C, potassium, and antioxidants. They offer a naturally sweet flavor while being nutrient-dense and heart-healthy!
✨ Conclusion
Whether you stick with the classic vegetarian version or add a savory meat twist, these spinach and feta stuffed sweet potatoes are destined to become a regular in your rotation.
They’re cozy, vibrant, packed with flavor — and most importantly, they taste like home. Just the way my family and I love them. ❤️
Let me know in the comments how you personalize your stuffed sweet potatoes! 🍠✨