Spinach & Feta Stuffed Sweet Potatoes
Delicious roasted sweet potatoes filled with sautéed spinach and tangy feta, providing a delightful contrast of textures that is perfect for a weeknight dinner or casual brunch.
Ingredients
For the Base
- 2 large sweet potatoes Choose even-sized potatoes for even cooking.
For the Filling
- 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.
To Season
- 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.
Instructions
Preparation
- Preheat the air fryer to 400°F (200°C). Wash the sweet potatoes well and poke holes in them.
Cooking Sweet Potatoes
- Place the sweet potatoes in the air fryer. Air fry for about 25–30 minutes until tender, rotating once if necessary.
Sautéing Spinach
- Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 2–3 minutes. Season with salt and pepper.
Mixing Filling
- Combine sautéed spinach with crumbled feta in a bowl. Stir gently, taste, and adjust seasoning.
Assembling
- Once the sweet potatoes are tender, cut them in half lengthwise and scoop out a little flesh to create a cavity.
- Spoon the filling mixture into each potato half, evenly distributing it. Season the tops lightly with salt and pepper.
Serving
- Serve hot, possibly garnished with fresh herbs.
Notes
For a creamier filling, mix in a spoonful of the scooped potato flesh. Serve with a salad or grilled chicken for a complete meal. Reheat leftovers in an air fryer for best texture.