Spinach and Feta Stuffed Sweet Potatoes
These hearty sweet potatoes are loaded with sautéed spinach, creamy feta, and optional shredded chicken for a wholesome meal that's perfect in any season.
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
Swap feta for vegan cheese and yogurt for a dairy-free version. These reheat well for meal prep and can be frozen for up to 3 months.