Name: Spinach & Feta Stuffed Sweet Potatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 large sweet potatoes (Choose even-sized potatoes for even cooking.); 2 cups fresh spinach, chopped (Use baby spinach for less chopping, if desired.); 1 cup feta cheese, crumbled (Low-fat feta can be used for a healthier option.); 1 tablespoon olive oil (Optional for flavor; can omit for oil-free filling.); salt and pepper to taste (Adjust after mixing; feta can be salty.); Optional: garlic powder or onion powder to taste (Add for extra flavor if desired.)

Spinach and feta stuffed sweet potatoes are a delicious mix of warm, sweet roasted potato, tender wilted spinach, and tangy, salty feta. The skin crisps slightly from the air fryer while the inside stays soft and creamy, making each bite a nice contrast of textures. This dish is simple to make and comes together quickly with basic steps—perfect for a weekday dinner or a casual brunch. You can serve them as a main with a side salad or as a hearty side to grilled chicken. For another spinach-and-cheese idea, try this baked feta eggs with tomatoes and spinach for a brunch pairing.

Why You’ll Love This Spinach & Feta Stuffed Sweet Potatoes

Hands-off cooking: air fry the sweet potatoes while you prepare the filling.
Flavor balance: sweet, earthy potato meets salty, tangy feta and bright spinach.
Quick to make: about 30 minutes cook time and a few minutes to finish.
Simple ingredients: uses pantry staples and fresh spinach—no hard-to-find items.
Flexible dish: works as a main, side, or warm appetizer.
Good texture contrast: crispy skin, fluffy potato flesh, and creamy cheese.
Easy to scale: double or halve the recipe without changing method.

What Is Spinach & Feta Stuffed Sweet Potatoes?

This is a simple stuffed potato dish where roasted sweet potatoes are filled with a mix of sautéed spinach and crumbled feta cheese. The taste is mildly sweet from the potato, salty and tangy from the feta, and fresh from the spinach. The texture is a pleasing mix of soft, creamy interior and a slightly crisp skin when air fried. It’s an easy weeknight meal, cozy comfort food, and can work well for brunch or a light dinner. The cooking method uses an air fryer to speed up roasting and keep the skins nice and textured.

Ingredients for Spinach & Feta Stuffed Sweet Potatoes

For the Base

2 large sweet potatoes

For the Filling

2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1 tablespoon olive oil

To Season

Salt and pepper to taste
Optional: garlic powder or onion powder to taste

Ingredient Notes (Substitutions, Healthy Swaps)

Swap feta for goat cheese (optional) if you want a creamier, milder tang. This is optional and keeps the same vibe.
Use low-fat feta to reduce calories and fat; flavor will be slightly milder.
If you don’t have an air fryer, roast the sweet potatoes in a conventional oven at 400°F (200°C) for 45–60 minutes until tender.
Use baby spinach whole if you prefer less chopping; it wilts quickly.
For oil-free filling, sauté spinach in a small splash of water, then mix with feta. Olive oil adds flavor but is optional.
Skip additional salt if your feta is very salty; adjust after tasting.

Step-by-Step Instructions

Step 1 – Preheat the air fryer and prepare potatoes
Preheat the air fryer to 400°F (200°C). Wash the sweet potatoes well and poke holes in them with a fork to let steam escape while cooking.
Visual cue: Potatoes should be clean and dry before poking.

Step 2 – Air fry the sweet potatoes
Place the sweet potatoes in the air fryer basket. Air fry for about 25–30 minutes, or until a fork slides into the center easily. Rotate once midway if your air fryer has hot spots.
Pro cue: A fork should meet little resistance when the potato is done.

Step 3 – Sauté the spinach
While the potatoes cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and sauté just until wilted, about 2–3 minutes. Season lightly with a pinch of salt and pepper, or add garlic powder/onion powder if using.
Visual cue: Spinach will turn a deeper green and shrink down.

Step 4 – Mix filling
In a bowl, combine the sautéed spinach with the crumbled feta. Stir gently to blend flavors. Taste and adjust pepper or optional spices. No extra liquid should be needed—feta and spinach create a moist but not watery mix.

Step 5 – Open and scoop
Once the sweet potatoes are fork-tender, remove them from the air fryer. Cut each potato in half lengthwise and scoop out a little flesh to create a shallow cavity for the filling. Keep a bit of the potato flesh in the skin so it stays sturdy.

Step 6 – Stuff and finish
Spoon the spinach and feta mixture into each potato half, dividing evenly. Season the tops lightly with salt and pepper to taste. Serve hot.

Pro Tips for Success

Choose even-sized sweet potatoes so they cook at the same rate.
Don’t over-salt: feta can be salty. Add table salt last, after tasting.
If your air fryer basket is crowded, cook in batches or rotate potatoes for even cooking.
When sautéing spinach, keep heat medium so it wilts fast without burning.
Scoop out only enough potato to fit the filling—leave a sturdy shell so the potato holds shape.
For creamier filling, mix a spoonful of the scooped potato flesh back into the spinach and feta.
Serve immediately after stuffing to enjoy the contrast in textures.

Flavor Variations

Optional: Add a squeeze of lemon to the filling for a bright, fresh finish.
Optional: Stir in a small handful of chopped sun-dried tomatoes for a sweet-tart boost.
Optional: Add red pepper flakes for a gentle heat kick.
Optional: Mix in some cooked quinoa or farro to add bite and make the filling more filling.
Optional: Swap feta for ricotta and add a bit of lemon zest for a milder, creamier approach.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette for a light meal.
Pair with roasted or grilled chicken breast for a heartier plate.
Offer plain yogurt or tzatziki on the side for a creamy dip.
Plate two halves per person and garnish with chopped fresh herbs (parsley or dill) for color.
Serve as part of a brunch spread with eggs and roasted tomatoes.
For a vegetarian main, add a grain salad or a bowl of soup on the side.

Make-Ahead, Storage & Reheating

Make-ahead: Cook sweet potatoes and prepare the spinach-feta filling separately. Store the potatoes whole and filling in an airtight container for up to 2 days in the fridge. Reassemble and reheat before serving.
Storage duration: Keep the assembled stuffed potatoes in the fridge for up to 2 days. The filling and potato are best when fresh.
Reheating: Reheat in an air fryer at 350°F for 5–8 minutes until heated through, or use an oven at 350°F for 10–15 minutes. Microwave if needed, but expect softer skins.
Texture changes: The potato flesh becomes denser after refrigeration and the skin may lose some crispness. Reheating in an air fryer or oven restores some texture.

Storage and Freezing Instructions

Freezing assembled stuffed sweet potatoes is not recommended because the feta and spinach can change texture and become watery after thawing.
Freezing option: Freeze the cooked sweet potatoes (unfilled) wrapped in plastic and foil for up to 2 months. Thaw and reheat, then fill with freshly made spinach-feta mixture.
To thaw frozen potatoes: thaw in the fridge overnight and reheat in an oven or air fryer until hot.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 470 kcal | 12 g | 38 g | 21 g | 7 g | 650 mg

Estimates vary by brands and portions.

FAQ About Spinach & Feta Stuffed Sweet Potatoes

Q: How do I know the sweet potatoes are done?
A: A fork should slide in with little resistance and the skin will feel slightly crisp. If the fork meets resistance, cook longer.

Q: My filling looks watery. What went wrong?
A: If spinach was overcooked or not drained, it can release water. Sauté until just wilted and let excess steam evaporate. Drain if needed before mixing with feta.

Q: Can I use frozen spinach?
A: You can, but thaw and squeeze out excess water well before sautéing or mixing with feta to avoid a soggy filling.

Q: How much salt should I add?
A: Add salt sparingly—feta is salty. Taste the spinach-feta mix before adding table salt and adjust as needed.

Q: Can I bake instead of air frying?
A: Yes. Bake whole sweet potatoes at 400°F (200°C) for 45–60 minutes until tender, then proceed with filling.

Q: Can I make this vegan?
A: Optional: replace feta with a firm tofu ricotta or store-bought vegan feta. Flavor will change but the method stays the same.

Notes

Finish with fresh cracked black pepper for a simple, bright touch.
A small squeeze of lemon over the filling lifts the flavors—add only if you like a bright note.
Keep potato skin on for nutrients and a better hold for the filling.
If serving to guests, prepare filling warm and assemble just before serving to keep the potato texture.
For a crispier skin, pat potatoes dry before air frying and spray lightly with oil.

Troubleshooting

Bland flavor: Taste filling before stuffing. Add a pinch more salt or a squeeze of lemon to boost flavor.
Overcooked potato: Reduce air fryer time by 2–5 minutes and check earlier next time; size of potatoes matters.
Watery filling: Drain or squeeze wilted spinach well and remove excess liquid from feta container if needed.
Filling falls out: Don’t over-scoop the potato; leave a sturdy rim so the filling sits securely.
Burnt spinach: Use medium heat and stir often; spinach cooks quickly and can burn if left unattended.

Final Thoughts

This Spinach & Feta Stuffed Sweet Potatoes recipe is simple, satisfying, and full of balanced flavors. It’s easy to make any night of the week and adapts well to small swaps and add-ins while keeping the dish reliable and tasty.

Conclusion

For another take on spinach and cheese that pairs well with these potatoes, check the original recipe inspiration at Spinach and Feta Stuffed Sweet Potatoes | Spicedblog.