Stuffed Sweet Potatoes with Spinach & Feta

Ingredients

• 4 medium sweet potatoes
• 2 cups fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Optional: a pinch of red pepper flakes or fresh herbs (like dill or parsley)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes, then pierce each a few times with a fork.
3. Place the sweet potatoes on a baking sheet and bake for about 40–50 minutes, or until tender.
4. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3–4 minutes until translucent.
5. Add the minced garlic and cook for another 30 seconds. Stir in the chopped spinach and cook for 2–3 minutes, until wilted. Remove from heat and stir in the crumbled feta. Season with salt, pepper, and optional red pepper flakes if desired.
6. Once the sweet potatoes are done, remove them from the oven. Let them cool slightly, then slice each potato lengthwise and gently fluff the inside with a fork.
7. Spoon the spinach-feta mixture into each sweet potato.
8. Return stuffed potatoes to the oven for about 5–7 minutes to warm through, if needed.
9. Garnish with fresh herbs if you like, and serve warm!

If you’d like, I can adjust this to add extras like chickpeas, sun-dried tomatoes, or a drizzle of balsamic glaze. Just let me know!