Stuffed Sweet Potatoes Spinach Feta

Stuffed sweet potatoes bursting with spinach and feta make a nourishing meal that feels fancy but could not be easier to throw together on a weeknight. Tender baked sweet potatoes are piled high with sautéed mushrooms onions and fresh greens then finished with creamy feta and crunchy walnuts for a satisfying vegetarian dinner that everyone at my table asks for again and again.

I first served these when I needed a cozy make-ahead dinner for friends and I love how impressive and hearty they are with almost no fuss. They have become my pick for meatless Mondays or busy nights when I want real comfort food fast.

Ingredients

• Medium sweet potatoes: Choose ones that feel firm with tight skin for best flavor and structure
• Olive oil: Adds richness and helps bring out the earthiness of veggies
• Small onion diced: Gives subtle sweetness and depth when sautéed
• Garlic minced: Provides a punchy aroma and boosts the savory profile
• Fresh button or cremini mushrooms sliced: Adds heartiness and umami select mushrooms with tight smooth caps
• Fresh spinach leaves: Brightens up the filling and packs nutrients look for crisp deep green leaves
• Fresh rosemary finely chopped: Lends a piney fragrance use fresh sprigs for full flavor
• Salt to taste: Essential for drawing out natural flavors in every layer
• Black pepper to taste: Offers a gentle heat and balances the sweetness of potatoes
• Feta cheese crumbled: Brings salty creaminess use brined Greek or French feta if possible
• Lemon zest: Lifts the dish with a citrusy zing use an organic lemon for best zest
• Chopped walnuts: Gives a nutty crunch select raw or lightly toasted walnuts for extra flavor
• Red pepper flakes (optional): For a kiss of heat use sparingly if sensitive to spice

Instructions

Prep and Bake the Sweet Potatoes:

Wash and scrub potatoes thoroughly and dry them well. Pierce each one a few times with a fork so steam can escape during baking. Place them on a parchment-lined baking sheet and bake at 200°C for about forty five to sixty minutes. Potatoes should feel completely tender inside when pierced with a sharp knife or skewer.

Sauté the Aromatics:

While potatoes bake heat olive oil in a large skillet over medium heat. Add the diced onion and cook for three to four minutes until translucent and very soft. Stir in the minced garlic and sauté for just one minute to mellow the sharpness without burning.

Cook Mushrooms and Spinach:

Add the sliced mushrooms to the skillet and cook for five to seven minutes stirring now and then. The mushrooms will release their moisture and start to turn golden. When most liquid has evaporated stir in the fresh spinach and let it wilt down for two to three minutes scraping the pan often so nothing sticks.

Add Flavor and Finish the Filling:

Sprinkle in the chopped rosemary and a pinch each of salt black pepper and red pepper flakes if you want a little kick. Stir well and cook for one more minute. Remove from heat then fold in the crumbled feta cheese and lemon zest gently just until everything is combined but the feta still holds some shape.

Stuff and Serve:

Once sweet potatoes have cooled slightly and are easy to handle cut each one lengthwise down the center without slicing all the way through. Gently press the ends toward each other to open up the middle and create a boat for your filling. Use a spoon to pile the mushroom spinach mixture generously into each potato.

Finish and Garnish:

Top stuffed potatoes with a sprinkle of chopped walnuts for crunch. Drizzle with a little extra olive oil if you like. Serve these while still warm.

I cannot get enough of the feta in this recipe and the tangy salty bite always reminds me of family trips to Greek delis as a child. Stuffing potatoes together with my kids has become a hands-on weekend tradition.

Storage Tips

Refrigerate any leftover stuffed potatoes in an airtight container and they will keep for up to four days. To reheat place on a baking sheet in a hot oven for about fifteen minutes until warmed through. Individual portions also microwave well for busy lunches but the walnuts stay crispest if sprinkled on fresh each time.

Ingredient Substitutions

If you are out of spinach try baby kale or chard instead. Crumbled goat cheese is a delicious swap for feta though it will be a bit milder in tang. For a nut free version leave out walnuts or use pumpkin seeds for crunch.

Serving Suggestions

Serve these stuffed potatoes on their own for a complete meal or pair with roasted chicken for heartier appetites. A simple green salad with citrus vinaigrette also rounds out the flavors beautifully. I sometimes drizzle plain yogurt on top for extra creaminess.

Cultural and Historical Context

Stuffing vegetables has roots in Mediterranean and Middle Eastern cooking and sweet potatoes lend a naturally sweet note that pairs well with classic Greek flavors like feta and herbs. Think of this recipe as a modern cross between spanakopita and traditional stuffed vegetables with a fuss free twist for contemporary kitchens.

Seasonal Adaptations

Add sautéed asparagus or green peas in spring for more color Top with pomegranate seeds in winter for juicy pops of sweetness Mix in fresh corn and cherry tomatoes in summer to make the filling lighter and brighter

Success Stories

Friends have told me these have convinced lifelong meat lovers that vegetarian dinners can be exciting and filling. I brought a tray to a new neighbors potluck and received requests for the recipe before the night was over.

Freezer Meal Conversion

You can bake and stuff the sweet potatoes ahead then let them cool and wrap tightly to freeze. Thaw overnight in the fridge and reheat in the oven for a make-ahead lunch or dinner that tastes just as fresh as day one.

This is a recipe that always feels special even with simple ingredients. Enjoy every bite and make it your own with seasonal touches.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and drain it thoroughly before sautéing to avoid extra moisture in the filling.

→ How do I know when the sweet potatoes are cooked?

The sweet potatoes are ready when they can be easily pierced through with a fork and feel soft to the touch.

→ What can I substitute for feta cheese?

You can use goat cheese or ricotta as alternatives for a similar creamy texture and tangy flavor.

→ Are the walnuts necessary?

Walnuts are optional but add a nice crunch. Feel free to omit or swap them with pecans or sunflower seeds.

→ Can I prepare the filling ahead of time?

Absolutely. The vegetable filling can be made a day in advance and kept refrigerated until you're ready to assemble.