Stuffed Sweet Potatoes with Spinach & Feta 🍠🌿🧄

📝 Ingredients

4 medium sweet potatoes

3 cups fresh spinach leaves (about 90 g)

2 cloves garlic, minced

1 small onion, finely chopped (optional)

1 tablespoon olive oil (plus more for brushing)

½ teaspoon red pepper flakes (optional, for a little heat)

½ teaspoon dried oregano (or thyme)

½ teaspoon salt (to taste)

¼ teaspoon black pepper

½ cup crumbled feta cheese (about 75 g)

2 tablespoons toasted pine nuts or walnuts (optional, for crunch)

Fresh parsley or dill, chopped (for garnish)

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👩‍🍳 Instructions

1. Bake the Sweet Potatoes
2. Preheat oven to 400°F (200°C).
3. Wash and scrub sweet potatoes well. Pat dry, then pierce each potato a few times with a fork.
4. Place on a baking sheet, brush lightly with olive oil, and bake for 45–55 minutes, until fork-tender.

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2. Prepare the Spinach Filling
3. Heat 1 tbsp olive oil in a skillet over medium heat.
4. Add onion (if using) and sauté 3–4 minutes until softened.
5. Stir in garlic, cook for 30 seconds until fragrant.
6. Add spinach, cooking until just wilted (2–3 minutes).
7. Season with salt, pepper, oregano, and red pepper flakes. Remove from heat.

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3. Assemble the Stuffed Sweet Potatoes
4. When sweet potatoes are done, let cool slightly.
5. Slice each potato lengthwise, gently mash the inside with a fork to create space.
6. Fill with garlicky spinach mixture.
7. Sprinkle generously with crumbled feta.
8. Top with toasted pine nuts/walnuts if desired.

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4. Serve & Garnish

Garnish with fresh parsley or dill.

Serve warm as a light dinner, lunch, or side dish.

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🌟 Tips & Variations

Extra Creamy: Add a spoonful of Greek yogurt or ricotta into the filling.

Vegan Version: Swap feta for vegan feta or cashew cheese.

Make Ahead: Bake sweet potatoes in advance, then stuff and reheat before serving.

Protein Boost: Add chickpeas or lentils to the spinach mixture.

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