Spinach and Feta Stuffed Sweet Potatoes Recipe
Tender baked sweet potatoes filled with garlic spinach, cannellini beans, sun dried tomatoes, lemon juice, and crumbled feta for a hearty vegetarian meal.
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Servings: 4
Ingredients
- 4 sweet potatoes
- 1 tbsp extra-virgin olive oil
- 1 tsp minced garlic
- 8 cups spinach
- 1 tbsp lemon juice
- ¼ cup sun dried tomatoes chopped
- 1 can cannellini beans drained, 15 oz
- 4 oz crumbled feta
- Fresh parsley or basil optional
Instructions
Preheat the oven.
- Preheat the oven to 400°F, or 205°C. Line a large baking sheet with parchment paper or foil.
Prepare the sweet potatoes.
- Use a fork to pierce holes around each sweet potato.
Bake the sweet potatoes.
- Place the sweet potatoes on the prepared baking sheet. Bake for 45 to 60 minutes, or until the potatoes are fork tender.
Begin the filling.
- While the sweet potatoes bake, warm the extra-virgin olive oil in a large pan over medium-low heat.
Cook the garlic.
- Add the minced garlic and cook for 1 to 2 minutes, stirring often, until golden and fragrant. Do not allow the garlic to burn.
Add the spinach and lemon juice.
- Add the spinach and lemon juice to the pan. Stir and cook uncovered for 2 to 3 minutes, or until the spinach is wilted.
Add the remaining filling ingredients.
- Add the chopped sun dried tomatoes, drained cannellini beans, and crumbled feta to the spinach mixture.
Heat the filling.
- Stir to combine and cook for an additional few minutes, or until the beans and sun dried tomatoes are heated through.
Season as needed.
- Taste the filling and season with salt and black pepper, if desired.
Keep the filling warm.
- Turn off the heat, cover the pan with a fitted lid, and set aside until the sweet potatoes are ready.
Open the sweet potatoes.
- Once the sweet potatoes are tender, remove them from the oven. Cut each potato in half lengthwise down the center.
Create space for the filling.
- Gently pull the halves apart to create room for the filling.
Fill the sweet potatoes.
- Spoon the spinach, feta, sun dried tomato, and cannellini bean mixture evenly into the sweet potatoes.
Garnish and serve.
- Top with additional feta, fresh parsley, or basil, if desired. Serve warm.
Notes
This recipe is naturally gluten-free when all ingredients are verified gluten-free.
Check the canned cannellini beans, sun dried tomatoes, feta cheese, and optional herbs for gluten-containing additives or cross-contamination.
Use plain sun dried tomatoes or varieties labeled gluten-free, especially if packed with seasonings or oils.
Prepare the recipe with clean utensils, pans, baking sheets, and serving dishes to prevent cross-contamination.
Avoid serving with wheat-based bread unless using a certified gluten-free option.
Check the canned cannellini beans, sun dried tomatoes, feta cheese, and optional herbs for gluten-containing additives or cross-contamination.
Use plain sun dried tomatoes or varieties labeled gluten-free, especially if packed with seasonings or oils.
Prepare the recipe with clean utensils, pans, baking sheets, and serving dishes to prevent cross-contamination.
Avoid serving with wheat-based bread unless using a certified gluten-free option.