difficulty
Beginner
Servings
2 servings
Prep time
15 min
Cooking time
45 min
Calories
520 kcal
Sweet potatoes are one of my favorite ingredients for creating a simple yet satisfying vegetarian dinner. Once roasted, they become perfectly soft and naturally sweet, making the ideal base for a creamy spinach and feta filling.
The combination of tender sweet potatoes, salty feta, and a crispy golden topping creates a meal that’s packed with flavor, easy to make, and perfect for busy weeknights.
Why You’ll Love These Stuffed Potatoes
These stuffed sweet potatoes are the perfect balance of comforting and wholesome. The sweet, tender potatoes pair beautifully with the creamy spinach and feta filling, while the crispy topping adds just the right amount of crunch. They’re easy to make, naturally vegetarian, and satisfying enough to serve as a complete meal. Plus, they’re made with simple ingredients but feel special.
Ingredients
- Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tbsp olive oil
- Salt and pepper
- Filling:
- 1 can (400 g) cannellini beans, drained
- 150 g feta cheese
- 2 handfuls spinach
- 2 garlic cloves, minced
- 2 tbsp Greek yogurt
- Salt and pepper
- Crispy Topping:
- 40 g panko breadcrumbs
- 20 g parmesan
- 1 tbsp olive oil
- To Finish:
- Fresh parsley
- Chili flakes
- Lemon zest
Instructions
- Roast the sweet potatoes at 220°C (425°F) for 40–45 minutes until tender.
- Scoop out some of the flesh and place it in a bowl.
- Add the beans, feta, spinach, garlic, yogurt, salt, and pepper.
- Mix until creamy but still slightly chunky.
- Fill the sweet potatoes with the mixture.
- Combine the breadcrumbs, parmesan, and olive oil.
- Sprinkle over the potatoes.
- Bake for another 10 minutes until golden.
- Finish with parsley, lemon zest, and chili flakes.
Nutrition per serving
- Protein: ~18 g
- Fat: ~26 g
- Carbohydrates : ~52 g
- Fiber: ~10 g
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Tips From A Souschef
- Roast the sweet potatoes until they’re completely tender for the best texture.
- I usually crumble the feta instead of cubing it so it blends evenly into the filling.
- Don’t skip the final bake, it helps the topping become golden and slightly crispy.
- I like to finish mine with a little lemon zest and fresh parsley for extra freshness.
- Let the potatoes rest for a few minutes before serving so the filling can set slightly.
Variations
- Mediterranean Version – Add olives and sun-dried tomatoes to the filling.
- Spicy Version – Mix in harissa or finish with chili flakes.
- Goat Cheese Version – Replace the feta with creamy goat cheese.
- Mushroom Version – Add sautéed mushrooms for extra heartiness.
- Burrata Version – Top with torn burrata just before serving.
- Extra Greens Version – Add kale or extra spinach to the filling.
FAQ
Yes! You can roast the sweet potatoes and prepare the filling up to a day in advance. Store everything separately in the refrigerator, then assemble and bake when ready to serve.
No. The skin helps hold everything together and becomes tender during roasting. Just wash them well before cooking.
A knife should slide easily through the center with little resistance. If they’re still firm, continue roasting for a few more minutes.
Yes. Replace the feta with a plant-based alternative and use dairy-free yogurt if needed.
Definitely. Chickpeas, lentils, or white beans are great additions and make the meal even more filling.
They are filling enough to be a meal on their own, but I often serve them with a simple green salad or roasted vegetables.
Recipe by vino
I love this recipe because it shows how a few simple ingredients can create something truly satisfying. The sweet potatoes become soft and caramelized in the oven, while the creamy feta and spinach filling adds plenty of flavor and texture. And its very healthy!
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