Spinach and feta truly are one of the best food couples ever, aren’t they? The tangy, salty feta goes perfectly with the mild and slightly bitter taste of spinach. And when you eventually add the sweet flavor of sweet potatoes, you create one of the best tasting food combinations. At least that’s what I think. However, that’s why I want to show you a really simple recipe for stuffed sweet potatoes with feta and spinach. So, without any further ado, let’s dive into this recipe.jump to recipe
A Healthy and Well-Balanced Recipe for Your Everyday Life
This recipe for stuffed sweet potatoes certainly meets all the criteria that we can possibly ask for a healthy and balanced meal to have. The spinach and sweet potato provide our body with plenty of vitamins, minerals and fiber.
Both spinach and sweet potatoes are rich in potassium, which, for example, stabilizes our blood pressure, protects our heart and has a dehydrating effect. Spinach is also rich in beta-carotene, vitamins E and iron. Sweet potatoes contain abundant phytochemicals, which have an anti-inflammatory effect and contribute to the prevention of rapid aging.
Feta, on the other hand, is rich in calcium, zinc and vitamin A. It is also rich in protein, which is why it will be our main source of protein in this recipe for stuffed sweet potatoes.
In addition to the feta, we’ll use a low-fat cream cheese to add some extra protein. On the other side, sweet potatoes provide high-quality carbohydrates in addition to all the important micronutrients. And the feta also provides fats in addition to the proteins. Therefore, all the important components of the plate method concept are covered in this recipe for stuffed sweet potatoes.
The quantities, as they are given in the recipe below, are approximately equal to two servings. However, feel free to double, triple, or halve them, depending on how many people you’re cooking for.
If you like to have a larger portion or one with more or less calories, carbs, proteins or fats, feel free to adjust the amount of carbs and/or protein and fats to your individual needs.
I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more (or less) than I do.
Ingredients for your stuffed sweet potatoes:
- two medium-sized sweet potatoes
- one shallot or two cloves of garlic
- one teaspoon of olive oil
- 300 grams or 10 ounces of fresh spinach
- 160 grams or 5.6 ounces of feta (fat reduced)
- 60 grams or 1/3 cup of cream cheese (fat reduced)
- Pepper and dried chili flakes to taste
Alternatives & Substitutions
To make this recipe for stuffed sweet potatoes even more protein-rich, you can add some browned ground beef to the filling. Just fry it in a pan until it becomes crumbly before you prepare the filling as described in the recipe.
Furthermore, you can also add some chickpeas to the spinach and feta filling. They will taste gorgeous in this recipe.
You can also use frozen spinach instead of fresh one. Just make sure to let it thaw first and squeeze out some liquid with your hands before you add it to the pan. Also make sure that the remaining liquid has evaporate before you add the cheese.
And as a vegan alternative, I suggest using vegan feta and cream cheese.
And here’s how to make this recipe for stuffed sweet potatoes!
In principle, this recipe is dead easy and it also requires hardly any active cooking time on your part. The sweet potatoes are the only thing, which’s needs some time. Therefore, we first cook them in the oven until soft, before we start preparing our filling.
To do so, preheat the oven to 180°C/350°F convection or 200°C or 400°F regular heat. Then wash the potatoes thoroughly under running water and pierce them with a fork.
Now you can either wrap them in tin foil or place them directly on a baking tray and put them in the oven for 45 minutes. In the meantime, you can do whatever you want or have to do.
Spinach and Feta filling
After 45 minutes, it’s time to prepare the filling. To do this, we first peel the garlic and onion and finely dice them. Next, we wash the spinach and chop it coarsely with a knife. In the meantime, heat the oil in a pan over medium heat and sauté the diced onion and garlic until they become translucent.
Now we add the spinach and sauté it for a few minutes, stirring until it has wilted. Next, we can already crumble the feta and add it to the pan along with the cream cheese. Season everything with pepper and chili and let simmer for a minute or two on low heat.
Stuffed Sweet Potatoes
Then take the pan off the heat and set it aside. Next, remove the sweet potatoes from the oven and check if they are cooked.
Now make a cut in the center and gently press them open. Spoon out a little of the filling and loosen the rest with a fork. Next, carefully spread the spinach feta filling over both potatoes. You can save the leftover sweet potato filling and use it, for instance, to make my healthy low calorie brownie recipe.
Now pop the stuffed sweet potatoes back into the oven for about eight minutes. Then serve them with some fresh spring onions, a squeeze of lemon or some fresh coriander.
Versatile Recipe for Stuffed Sweet Potatoes with Spinach and Feta
As already mentions, this recipe for stuffed sweet potatoes with spinach and feta can be variate in so many ways. Whether you make it vegan, add some chickpeas, ground beef or some other, extra ingredients, this recipe offers plenty of freedom for new versions.
In case you use some very thick, almost round shaped sweet potatoes, it’s likely that they will need some more time in the oven. So feel free to give them an hour straight before you start preparing the stuffing.
And of course, you can prepare the sweet potatoes a few days ahead of time. Therefore, you just have to prepare the filling before you pop the stuffed sweet potatoes in the oven for ten to fifteen minutes.
I hope you like this delicious and simple recipe for stuffed sweet potatoes! If so, make sure to give it a try. If you have any questions or suggestions, feel free to drop them in the comments, or send me a massage via email or Instagram (@julesbalancedrecipes).
And in case, you’ve tried this recipe for stuffed sweet potatoes with spinach and feta, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Stuffed Sweet Potatoes with Spinach and Feta
- 1 baking sheet
- 1 big, coated pan
- 2 sweet poatoes medium-sized
- 1 shallot
- 2 cloves of garlic
- 1 tsp olive oil
- 300 g fresh spinach ~10 oz
- 160 g feta cheese (fat-reduced) ~5.6 oz
- 60 g cream cheese (fat-reduced) ~⅓ cup
- pepper and dried chili flakes to taste
- Preheat the oven to 180°C/350°F convection or 200°C/400°F with a non-convection oven.Wash the sweet potatoes thoroughly and prick all over with a fork. Either wrap the potatoes in tin foil or place them directly on a baking tray and bake int he oven for 45 minutes. Very thick potatoes probably need a bit longer, therefore add some extra 15 minutes
Filling (start preparing after those 45 minutes)
- Peel and finely dice the shallot and garlic. Heat a pan with olive oil and sauté the garlic and shallot cubes over medium heat until translucent. Meanwhile, wash the spinach thoroughly, drain and chop it roughly.
- Add the spinach and stir until it has wilted. Crumble the feta and add it to thes pinach along with the cream cheese. Season with pepper and chili to taste and let the sauce thicken for a minute or two over low heat, then remove from the stove.
Stuff the Sweet Potatoes
- Remove the sweet potatoes from the oven and make a cut in the middle, carefully push the potatoes open. Scoop out a tiny bit of flesh (and use elsewhere**) and loosen the remaining pulp with a fork. Spread the stuffing over both potatoes and put them back in the oven for 8 minutes.
- calories: 482 kcal
- fat: 10 g
- carbohydrates: 74 g
- protein: 24 g