These Spinach and Feta Stuffed Sweet Potatoes are flavorful and easy. They’re a great side dish when you want to mix things up a bit!
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I love a good loaded baked potato. A baked potato topped with all the fixin’s like sour cream, cheese (lots of cheese), chopped green onions, bacon (and more bacon)…that’s my kinda winter comfort food. In fact, we turned that into a soup a couple of years ago, and it’s one of our favorite soups for cold days.
But sometimes it’s fun to mix things up a bit…and that’s what led to this recipe for Spinach and Feta Stuffed Sweet Potatoes. We traded the classic Russet potato for it’s sweeter, oranger cousin – the sweet potato. Fun side fact: sweet potatoes are 14x sweeter than traditional potatoes. Granted, traditional potatoes aren’t very sweet at all, but it’s still a fun fact to know and share!
Spinach and Feta Stuffed Sweet Potatoes
Whenever we have sweet potatoes around, we often just dice ’em, toss ’em in olive oil and herbs and then roast ’em until tender. This time we went a different direction and baked the sweet potatoes until tender. Then we stuffed those potatoes with all kinds of deliciousness!
When it comes to stuffed sweet potatoes, the sky is the limit. We took a bit of a Greek slant with the flavors here. Spinach, feta, sun-dried tomatoes, garlic, lemon and olive oil all combine to create a tasty stuffed tater!
One of the benefits of making these Spinach and Feta Stuffed Sweet Potatoes is that they freeze incredibly well. That means you can make an extra large batch and then freeze some of ’em for future nights when you’re not in the mood to cook. We doubled the size of this recipe, so we roasted up 8 sweet potatoes, or 16 halves.
We froze about half of them, and then ate the other over several nights. To store leftover stuffed sweet potatoes, just place them in an airtight container in the refrigerator. To reheat, just let them come to room temperature and then heat ’em up in a 350°F oven for about 10-15 minutes or until thoroughly heated. Easy peasy!
Variations of Stuffed Sweet Potatoes
There is a lot of room for variation when it comes to stuffing sweet potatoes. We took a bit of a Green angle here, but here are some other fun ideas. A baked sweet potato is a blank canvas!
- Southwestern. Add a jalapeno, black beans, chili powder and cumin for a southwestern version. Finish with shredded Monterey Jack cheese and a squeeze of fresh lime juice.
- Indian. Roast up some chickpeas and toss ’em in olive oil, curry powder and turmeric. Top with a spoonful of raita – Greek yogurt mixed with cilantro, cucumber, red onion and seasonings.
- Buffalo chicken. Toss shredded cooked chicken in buffalo sauce and then mix it with the sweet potato. Finish with a drizzle of ranch dressing and some chopped green onions.
- Pulled pork. Instead of serving shredded pulled pork on a bun, just mix it with your favorite barbecue sauce and stuff it inside of a sweet potato.
- Taco. Make your favorite taco meat (ground beef or turkey) and then stuff it in a sweet potato. Sprinkle some shredded cheddar and lettuce on top before serving.
If you’re looking for a fun way to mix dinners up, then put a stuffed sweet potato recipe on the menu! This version is mighty tasty, and I do hope you give it a try. Cheers!
Did you make these Spinach and Feta Stuffed Sweet Potatoes at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Spinach and Feta Stuffed Sweet Potatoes
- Preheat oven to 400°F.
- Using a fork, pierce each sweet potato several times. Place sweet potatoes directly on middle rack of oven. (Tip: Place a foil-lined sheet pan on the rack below the potatoes.)
- Bake for 45-60 minutes, or until sweet potatoes can easily be pierced by a fork.
- Remove sweet potatoes from oven and let cool until they are able to be handled.
- Meanwhile, use paper towels to press as much liquid as possible from the thawed spinach.
- Using a medium bowl, add remaining ingredients (drained spinach, cilantro, olive oil, lemon juice, garlic, oregano, salt, pepper, feta cheese and sun-dried tomatoes); stir until well combined.
- Once sweet potatoes have cooled, slice each potato lengthwise.
- Scoop out most of the sweet potato, leaving the potato skins intact. Add scooped out sweet potato to the bowl with the spinach; stir until well combined.
- Stuff sweet potatoes with the spinach and feta mixture.
- Place halved sweet potatoes on a foil-lined baking sheet and bake for 8-10 more minutes. Serve hot.
Looking for more sweet potato recipes? Check out these other favorites, too: