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
- Choose medium-sized sweet potatoes for even cooking.
- Make sure to pierce the sweet potatoes before roasting to prevent them from bursting.
- If you’re short on time, microwave the sweet potatoes for 8-10 minutes before roasting to speed up the process.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- 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.
PrintStuffed Sweet Potatoes with Spinach, Feta, and Pesto Drizzle
- Total Time: 1 hour
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)
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