Stuffed Sweet Potatoes with Spinach, Feta, and Pesto Drizzle

Introduction

If you’re looking for a nutritious and satisfying meal, these Stuffed Sweet Potatoes with Spinach, Feta, and Pesto Drizzle are a must-try! This dish combines the natural sweetness of roasted sweet potatoes with the savory, creamy filling of wilted spinach and tangy feta cheese, topped off with a vibrant, herby pesto drizzle. Not only is this recipe delicious and visually appealing, but it’s also packed with nutrients and can be served as a wholesome lunch, a side dish, or a main course. Whether you’re a vegetarian or just want a healthier meal option, this recipe is perfect for you.

Ingredients

  • 4 medium sweet potatoes
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pesto (homemade or store-bought)
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • 1/4 cup chopped walnuts or pine nuts (optional, for extra crunch)
  • Fresh basil leaves, for garnish (optional)

Preparation

Step 1: Roast the Sweet Potatoes

  • Preheat your oven to 400°F (200°C).
  • Wash and dry the sweet potatoes. Pierce each sweet potato several times with a fork.
  • Place the sweet potatoes on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 45-50 minutes, or until the sweet potatoes are tender when pierced with a knife.

Step 2: Prepare the Spinach Filling

  • While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped spinach, salt, and black pepper. Sauté for 2-3 minutes until the spinach is wilted.
  • Remove the skillet from the heat and stir in the crumbled feta cheese. Set the filling aside.

Step 3: Prepare the Pesto Drizzle

  • If you are making homemade pesto, blend together the following ingredients in a food processor: 1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 1/4 cup pine nuts or walnuts, 1 clove garlic, and a squeeze of lemon juice. Season with salt and pepper to taste.
  • If using store-bought pesto, simply transfer it to a small bowl and add a splash of lemon juice for freshness.

Step 4: Assemble the Stuffed Sweet Potatoes

  • Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
  • Carefully cut a slit down the center of each sweet potato and gently press the sides to create an opening.
  • Spoon the spinach and feta filling into each sweet potato, dividing it evenly.

Step 5: Add the Pesto Drizzle

  • Drizzle the pesto sauce generously over the stuffed sweet potatoes.
  • Sprinkle with chopped walnuts or pine nuts for added crunch, if desired.
  • Garnish with fresh basil leaves and serve warm.

Cooking Notes

  • For an extra burst of flavor, you can add sun-dried tomatoes or roasted red peppers to the filling.
  • If you prefer a vegan option, replace the feta cheese with a plant-based cheese or omit it entirely.
  • The pesto can be customized with your favorite herbs; try adding parsley or cilantro for a different twist.

Serving Suggestions

  • Serve these stuffed sweet potatoes as a main course with a simple side salad.
  • They also pair well with grilled chicken or fish for a heartier meal.
  • For a light lunch, serve with a cup of soup like tomato basil or minestrone.

Tips

  1. Choose medium-sized sweet potatoes for even cooking.
  2. Make sure to pierce the sweet potatoes before roasting to prevent them from bursting.
  3. If you’re short on time, microwave the sweet potatoes for 8-10 minutes before roasting to speed up the process.
  4. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  5. To make this dish gluten-free, ensure the pesto does not contain any breadcrumbs or gluten-based ingredients.

Prep Time:

  • 10 minutes

Cooking Time:

  • 50 minutes

Total Time:

  • 1 hour

Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 8g
  • Carbohydrates: 45g
  • Fat: 14g
  • Sodium: 430mg
  • Fiber: 7g
  • Sugar: 9g

Conclusion

These Stuffed Sweet Potatoes with Spinach, Feta, and Pesto Drizzle are a delightful combination of flavors and textures, making for a comforting yet healthy meal. The sweetness of the roasted sweet potatoes perfectly complements the salty feta, while the pesto adds a burst of fresh, herby flavor. This dish is versatile, simple to make, and packed with nutrients. It’s a great option for meal prep, an impressive side dish for gatherings, or a light, satisfying dinner.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Sweet Potatoes with Spinach, Feta, and Pesto Drizzle


  • Author: Imili Johnson
  • Total Time: 1 hour

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 cups fresh spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pesto (homemade or store-bought)
  • 2 cloves garlic, minced
  • Juice of half a lemon
  • 1/4 cup chopped walnuts or pine nuts (optional, for extra crunch)
  • Fresh basil leaves, for garnish (optional)

Instructions

Step 1: Roast the Sweet Potatoes

  • Preheat your oven to 400°F (200°C).
  • Wash and dry the sweet potatoes. Pierce each sweet potato several times with a fork.
  • Place the sweet potatoes on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 45-50 minutes, or until the sweet potatoes are tender when pierced with a knife.

Step 2: Prepare the Spinach Filling

  • While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped spinach, salt, and black pepper. Sauté for 2-3 minutes until the spinach is wilted.
  • Remove the skillet from the heat and stir in the crumbled feta cheese. Set the filling aside.

Step 3: Prepare the Pesto Drizzle

  • If you are making homemade pesto, blend together the following ingredients in a food processor: 1 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 1/4 cup pine nuts or walnuts, 1 clove garlic, and a squeeze of lemon juice. Season with salt and pepper to taste.
  • If using store-bought pesto, simply transfer it to a small bowl and add a splash of lemon juice for freshness.

Step 4: Assemble the Stuffed Sweet Potatoes

  • Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
  • Carefully cut a slit down the center of each sweet potato and gently press the sides to create an opening.
  • Spoon the spinach and feta filling into each sweet potato, dividing it evenly.

Step 5: Add the Pesto Drizzle

  • Drizzle the pesto sauce generously over the stuffed sweet potatoes.
  • Sprinkle with chopped walnuts or pine nuts for added crunch, if desired.
  • Garnish with fresh basil leaves and serve warm
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes

Nutrition

  • Calories: 320
  • Sodium: 430mg
  • Protein: 8g