Spinach and Feta Stuffed Sweet Potatoes
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!
Servings: 4 servings
Calories: 345kcal
Ingredients
- 4 medium sweet potatoes rinsed and scrubbed
- 10 oz. frozen chopped spinach thawed
- ¼ cup chopped cilantro
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ cup crumbled feta cheese
- ¼ cup chopped sun-dried tomatoes
Instructions
- 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 potato halves 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.
Nutrition
Calories: 345kcal | Carbohydrates: 52g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 991mg | Potassium: 1148mg | Fiber: 10g | Sugar: 10g | Vitamin A: 40618IU | Vitamin C: 18mg | Calcium: 267mg | Iron: 3mg
