This easy spinach and feta stuffed sweet potatoes recipe brings together sweet potatoes, spinach, feta, lemon, and sun-dried tomatoes for the perfect cozy bite.
You ever buy sweet potatoes because they looked healthy in your cart and then totally forget why you got them in the first place? Yeah, same. That’s basically how this whole Spinach and Feta Stuffed Sweet Potatoes Recipe came to life.
I was standing in the kitchen one night, already hungry (mistake #1), staring into the fridge with that empty, hopeless look. Inside: a bag of frozen spinach, some tired-looking cilantro, a half-used jar of sun-dried tomatoes from who-knows-when, and a block of feta that had at most two days left in it. Not exactly inspiring.
But then—something clicked. Maybe it was desperation. Maybe it was fate. I roasted the sweet potatoes, mashed the insides with everything that needed to be used up, stuffed it back in like a magician pulling scarves from a sleeve… and it tasted so much better than it had any right to.
It wasn’t fancy. It wasn’t planned. But it was real, it was warm, it was filling. And now? It’s in my regular rotation. Because it feels like a win—even when everything else in the day didn’t quite go to plan.
Why You’ll Love This Spinach and Feta Stuffed Sweet Potatoes Recipe?
Okay, so here’s the thing: I’m not usually a big fan of “stuffed” recipes. They always sound cute and Pinterest-y, but half the time they’re fussy or fall apart or just… meh.
But these? These are different. The sweet potatoes come out buttery and tender. The filling—made with sautéed spinach, salty feta, bright lemon, and just enough garlic to make you happy—turns into this creamy, savory mix that balances the natural sweetness of the potatoes perfectly. Then you scoop it all back into those little orange boats and roast them again for just a few more minutes until everything is warm and melty and basically begging for a fork.
They’re cozy. They’re flavorful. And weirdly enough, they feel a little fancy even though they came from leftovers and a Tuesday night.
Ingredient Notes:
Let’s be honest, you’ve probably got most of these hanging around already. And if you don’t? It’s all pretty forgiving.
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4 medium sweet potatoes – Look for ones with no weird soft spots. They’re the base, so treat ‘em right.
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10 oz frozen chopped spinach – You could use fresh, but frozen is easy and works like a charm. Just squeeze out the water. Trust me.
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¼ cup chopped cilantro – Adds a little brightness and freshness. Hate cilantro? You’re not alone. Use parsley or skip it.
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2 tbsp olive oil – Good for binding the filling and adding a little richness.
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1 tbsp lemon juice – Just enough to brighten everything up. The acidity cuts the sweetness of the potatoes like magic.
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1 tsp minced garlic – You could go with more. I always do.
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1 tsp dried oregano – Feels a little Mediterranean, no? It just works.
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1 tsp salt + ½ tsp black pepper – Start here, then adjust. Everyone’s tastebuds are a little different.
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½ cup crumbled feta cheese – Tangy, creamy, salty. The glue that pulls the whole thing together.
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¼ cup chopped sun-dried tomatoes – Little chewy bursts of flavor. Honestly optional, but I love ‘em.
How To Make Spinach and Feta Stuffed Sweet Potatoes?
Step 1: Roast the sweet potatoes
Preheat your oven to 400°F. Grab a fork and stab the potatoes a few times—therapy, honestly. Set them directly on the oven rack (foil-lined tray underneath to catch drips = lifesaver). Roast for about 45–60 minutes, depending on size, until you can poke them easily with a fork and they feel soft.
Step 2: Squeeze that spinach
No one wants watery filling. Grab a clean towel or some paper towels and squeeze every last drop of water out of that thawed spinach. You want it dry and crumbly, not soggy.
Step 3: Mix it all together
In a big ol’ bowl, combine the drained spinach, cilantro, olive oil, lemon juice, garlic, oregano, salt, pepper, crumbled feta, and those chewy little sun-dried tomatoes. Stir it until it looks like a filling you’d swipe off a spoon with your finger. (I mean… who’s watching?)
Step 4: Scoop out the potatoes
Once the sweet potatoes are cool enough to touch, slice them lengthwise and gently scoop out most of the flesh. Leave a little border around the edges so they don’t fall apart. Dump the sweet potato insides into your spinach mix and stir everything until it’s all mashed and magical.
Want To Save This Recipe?
Step 5: Re-stuff and re-bake
Spoon that mixture back into the potato skins—generously. Pile it high. Put them on a foil-lined baking sheet and bake for another 8–10 minutes to warm everything through and let the flavors settle into each other.
Step 6: Serve and… try not to eat them all standing at the stove
These are best warm, right out of the oven. But I’ve also eaten them cold for lunch the next day and didn’t regret it one bit.
Storage Options:
Got extras? Lucky you. Pop them in a sealed container in the fridge—they’ll keep for 3–4 days. Reheat in the oven if you want to keep the skin a little crispy, or microwave them for a soft, warm, no-fuss lunch.
You can even freeze them, pre-baked, and just thaw and reheat when you need a dinner win and don’t feel like chopping anything.
Variations and Substitutions:
This is one of those recipes that loves to be messed with. Go wild.
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Add cooked quinoa or chickpeas to the filling to bulk it up.
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Use goat cheese instead of feta for a smoother, slightly sweeter vibe.
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Toss in caramelized onions or roasted red peppers if you’re feeling extra.
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Swap the herbs—dill, parsley, even basil if you’re into that sort of thing.
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Make it dairy-free by using a vegan cheese or just skipping the feta. It’ll still be tasty.
What to Serve with Spinach and Feta Stuffed Sweet Potatoes?
They work as a main dish or a side—totally up to you and your hunger level.
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A bright side salad with lemon vinaigrette
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A warm bowl of lentil soup
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Grilled chicken or salmon, if you’re not keeping it vegetarian
Or just… a glass of wine and your favorite show. That counts too.
Frequently Asked Questions:
Can I use fresh spinach instead of frozen?
Yep! Just cook it down first and get as much moisture out as you can. No one wants soggy filling.
Is this a make-ahead kind of recipe?
Totally. Prep it all, stuff the potatoes, and keep them in the fridge until you’re ready to bake.
I don’t like feta. Now what?
Try goat cheese, ricotta, or even some shredded sharp cheddar. It’ll taste different, but still amazing.
That’s the beauty of this Spinach and Feta Stuffed Sweet Potatoes Recipe—it’s flexible, it’s easy, and it somehow always hits the spot. Whether you’re cooking for yourself, your family, or just trying to make Tuesday feel a little more put-together, this one’s got your back.
If you give it a go, I’d love to hear how it turned out. Did you swap something? Add a weird ingredient that actually worked? Forget it in the oven for 10 extra minutes and love it anyway?
Tell me everything. Let’s talk sweet potatoes.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Spinach and Feta Stuffed Sweet Potatoes Recipe
Ingredients
- 4 medium sweet potatoes rinsed and scrubbed
- 10 ounces frozen chopped spinach thawed
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes chopped
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Using a fork, pierce each sweet potato several times to allow steam to escape during baking.
Bake the Sweet Potatoes
- Place the sweet potatoes directly on the middle rack of the oven. For easier cleanup, position a foil-lined baking sheet on the rack below to catch any drips. Bake for 45 to 60 minutes, or until a fork can easily pierce through the center. Remove from the oven and allow to cool slightly until safe to handle.
Prepare the Spinach Filling
- While the sweet potatoes bake, use paper towels or a clean kitchen towel to press as much excess moisture as possible from the thawed spinach. In a medium mixing bowl, combine the drained spinach, chopped cilantro, olive oil, lemon juice, minced garlic, oregano, salt, pepper, crumbled feta, and chopped sun-dried tomatoes. Stir the mixture until well blended.
Scoop and Mix the Potato Flesh
- Once the sweet potatoes have cooled slightly, slice each one lengthwise. Carefully scoop out most of the cooked sweet potato, leaving the skins intact to create a shell. Add the scooped-out flesh to the spinach mixture and stir until thoroughly combined.
Stuff and Bake Again
- Evenly divide the filling among the sweet potato shells, mounding slightly. Place the filled sweet potatoes on a foil-lined baking sheet and return to the oven. Bake for an additional 8 to 10 minutes, or until heated through. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
