Name: Spinach and Feta Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean-Inspired
Ingredients: 4 medium to large sweet potatoes, scrubbed; 1 tbsp olive oil; 2 cloves garlic, minced; 5 cups fresh spinach; 1 tbsp lemon juice; 1/4 cup sun-dried tomatoes, chopped; 1 can (15 oz) cannellini beans, drained and rinsed; 1/2 cup feta cheese (or vegan feta substitute), crumbled

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Spinach and Feta Stuffed Sweet Potatoes are a wholesome and flavorful vegetarian dish packed with plant-based protein, creamy feta, hearty white beans, and tangy sun-dried tomatoes. Baked sweet potatoes act as a naturally sweet, nutrient-dense base that’s filled with a warm, garlicky spinach mixture. This is the kind of comforting meal I reach for when I want something satisfying and nourishing without the heaviness.

Why You’ll Love This Recipe

I love how simple and delicious these stuffed sweet potatoes are. The ingredients are fresh, the flavors are bold, and the preparation is incredibly easy. While the potatoes bake, I get the filling ready in one pan, so the whole dish comes together without much fuss. It’s naturally gluten-free, vegetarian, and easy to adapt to vegan diets. Perfect for a weeknight dinner or a make-ahead lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (medium to large, scrubbed)
olive oil
garlic, minced
fresh spinach
lemon juice
sun-dried tomatoes
cannellini beans (or other white beans)
feta cheese (vegan feta works too)

Directions

1. Bake the Sweet Potatoes
I start by preheating the oven to 400°F (200°C). I pierce each sweet potato with a fork a few times and place them on a lined baking sheet. I bake them for 45–60 minutes, depending on their size, until they’re fork-tender. Then I let them cool slightly before handling.

2. Make the Filling
While the potatoes are baking, I heat olive oil in a large pan over medium heat. I sauté minced garlic for about 1–2 minutes until fragrant.
Next, I add the spinach and a splash of lemon juice and cook until the spinach is wilted.
Then I stir in sun-dried tomatoes, cannellini beans, and crumbled feta. I let it all cook together for a few minutes until everything is heated through, then I set it aside.

3. Assemble the Stuffed Potatoes
Once the potatoes are cool enough to handle, I cut them open lengthwise. I gently press the sides inward to create space for the filling.
I spoon the spinach and feta mixture into each potato and serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

Bean swaps: I’ve used navy beans, great northern beans, and chickpeas—all work great.
Make it vegan: I swap the feta for store-bought vegan feta or a homemade version made with tofu and lemon.
Add protein: If I want extra protein, I top with roasted chickpeas or add quinoa to the filling.
More veggies: I like adding mushrooms, red onion, or kale to bulk up the veggie filling.
Spicy twist: A pinch of crushed red pepper or a drizzle of chili oil adds a nice kick.

Storage/Reheating

Filling: I store leftover filling in the fridge for up to 3 days in an airtight container.
Baked sweet potatoes: I refrigerate unstuffed baked potatoes for up to 5 days.
Reheat: I reheat stuffed potatoes in the oven at 350°F until warmed through, or in the microwave for a quicker option.

FAQs

Can I make these ahead of time?

Yes. I bake the potatoes and prep the filling in advance, then assemble and reheat when ready to serve.

What kind of beans work best?

I usually use cannellini beans, but chickpeas, navy beans, or great northern beans also hold up well and blend nicely with the flavors.

How do I make this vegan?

I substitute the feta with vegan feta cheese. There are great store-bought options, or I make my own with tofu, lemon, and herbs.

Can I use frozen spinach?

Yes. I thaw and squeeze out any excess liquid before adding it to the skillet. It’s a convenient swap when I’m out of fresh greens.

What pairs well with these stuffed sweet potatoes?

I like serving them with a fresh salad, roasted veggies, or a side of hummus and pita for a Mediterranean-style meal.

Conclusion

Spinach and Feta Stuffed Sweet Potatoes are one of those meals I make again and again for their ease, nutrition, and incredible flavor. The sweet potato base is soft and caramelized, the filling is savory and satisfying, and the feta brings just the right amount of creaminess and tang. Whether I’m eating lighter after the holidays or just looking for a meatless dinner that actually fills me up, this recipe never disappoints.