Spinach and Feta Stuffed Sweet Potatoes with sun dried tomato and cannellini beans sautéed in garlic | Gluten Free + Vegetarian

Healthy Feta Stuffed Sweet Potatoes

With the holidays coming up in all it’s chocolatey, sugary goodness (ahem: Almond Flour Chocolate Sugar Cookies) I’ve been trying to focus more on eating more plant based, good-for-you foods.

That’s where these these Spinach and Feta Stuffed Sweet Potatoes come in.

What’s To love About this recipe?

• Healthy & wholesome: Fill up on plant protein, fiber and complex carbs for a satisfying meal that won’t weigh you down.
• Simple ingredients + BIG flavors: You’re only 8 simple ingredients away from a party in your mouth!
• Easy Prep: While the sweet potatoes bake, the spinach-feta filling comes together quickly in one pan.

More Healthy Sweet Potato Recipes

Mediterranean Stuffed Sweet Potatoes with Chickpeas & Avocado Tahini

Satay Sweet Potato Curry

Stuffed Sweet Potatoes with Spicy Smashed Chickpeas

Sweet Potato Paleo Crackers

Recipe Steps

1. Bake the potatoes until soft.
2. Make the spinach and white bean filling.
   • Do this while the potatoes bake.
3. Assemble.

Potato Prep

• Use a fork to poke a few holes around the potatoes.
• Place on a large baking sheet and bake for about 45-60 minutes.
  • Tip: Line the baking tray with aluminium foil or baking paper so the potato sugars don’t caramelize on the pan.
• Let the potatoes cool a few minutes after baking so they’re easier to handle.

Filling Prep + Assembly

1. Garlic: In a large pan, sauté garlic in olive oil 1-2 minutes.
2. Spinach + Lemon Juice: Add spinach and lemon to the pan and cook until wilted.
3. Tomatoes + Beans + Feta: Stir in the remaining ingredients. Cook a few minutes until heated through then set aside until you’re ready to fill.
4. Fill potatoes: Cut the potatoes in half lengthwise. Smoosh the sides down a bit to make space, then add the filling.

Recipe Notes

• Baking Time: How long the sweet potatoes bake will depend on their size.
  • Smaller potatoes need about 45 minutes.
  • Large potatoes need about an hour.
• Leftovers:
  • Filling will keep up to 3 days in the fridge.
  • Baked potatoes (unstuffed) will keep up to five days in the fridge.
• Bean Substitute:
  • Navy beans, great northern beans and chickpeas are all great substitutes.
• Make it Vegan:
  • Use vegan feta, store bought or homemade.
  • I really like the homemade vegan feta in this Summer Picnic Salad. It’s made with only 4 basic ingredients and tastes great!

More Sweet Potato Recipes You Might Enjoy

• Leek and Sweet Potato Soup with Sweet & Spicy Roasted Pepitas
• Satay Sweet Potato Curry
• Sweet Potato & Black Bean Enchilada Skillet
• Jackfruit BBQ Pizza with a Sweet Potato Crust
• Sweet Potato Pizza Crust – Paleo + Vegan
• Paleo Sweet Potato Bread

Enjoy!

Let me know if you try these Spinach and Feta Stuffed Sweet Potatoes! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Spinach and Feta Stuffed Sweet Potatoes

Yield: 4 servings Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes

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Eight ingredient Spinach and Feta Stuffed Sweet Potatoes with sun dried tomato and cannellini beans sautéed in garlic | Gluten Free + Vegetarian 

Ingredients

• 4 sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon garlic, minced
• 8 cups spinach
• 1 tablespoon lemon juice
• 1/4 cup sun dried tomatoes, chopped
• 1 can cannellini beans, drained (15 oz)
• 4 ounces crumbled feta
• Fresh parsley or basil (optional)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 400°F(205°C). Line a large baking sheet with baking parchment or foil.
2. Use a fork to poke holes around the sweet potatoes then place on the prepared baking sheet. Bake for 45-60 minutes or until fork tender.
3. Filling: Warm oil in a large pan over a medium-low heat. Add the garlic and cook for a 1-2 minutes until golden and fragrant. Stir often to prevent burning. 
4. Add the spinach and lemon juice. Stir and cook uncovered, about 2-3 minutes until the spinach is wilted.
5. Add the sun dried tomatoes, beans and feta. Stir into the spinach mixture and cook another few minutes to ensure the beans and tomatoes are heated through. Taste and season with salt and black pepper if needed.
6. Turn off the heat, cover with a fitted lid and set aside until the potatoes are ready to fill.
7. When the potatoes are ready, cut them in half lengthwise down the middle. Gently pull the halves apart to make space then add the filling.
8. Top with extra feta or fresh herbs if desired and enjoy.

Notes

• Cool leftover filling to room temperature then store in an airtight container in the fridge up to 3 days.
• Leftover baked sweet potatoes will keep up to 5 days in an airtight container in the fridge.
• Small potatoes will bake closer to 45 minute. Large potatoes will need closer to 60 minutes.
• Let the potatoes rest about 5-10 minutes after baking so they're easy enough to handle without burning.
• You can use chickpeas instead of cannellini beans.

Nutrition Information

Yield: 4

Serving Size:

potato Calories: 324Saturated Fat: 4gCholesterol: 25mgSodium: 682mgCarbohydrates: 47gFiber: 10gSugar: 6gProtein: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Mediterranean