Directions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Scrub the sweet potatoes clean and pat them dry. Pierce each one several times with a fork, then rub lightly with olive oil and season with salt and pepper.
- Place the sweet potatoes on the prepared baking sheet and roast for 45–55 minutes, until very tender when pierced with a knife and lightly caramelized on the outside.
- While the sweet potatoes are roasting, heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the spinach to the skillet in batches, stirring until wilted. This should take about 2–3 minutes. Remove from heat and let any excess moisture evaporate.
- Stir in the crumbled feta cheese, dried oregano, chili flakes if using, and a pinch of black pepper. The residual heat will soften the feta slightly, creating a creamy, savory filling.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice each one lengthwise and gently fluff the inside with a fork to create space for the filling.
- Spoon the spinach and feta mixture generously into each sweet potato. Return them to the oven for 5–7 minutes, just until everything is warmed through.
- Remove from the oven and finish with your favorite toppings before serving.
Recipe Details
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Add chickpeas or white beans to the filling for extra protein and heartiness.
- Swap feta for goat cheese or ricotta for a milder, creamier flavor.
- Stir in sun-dried tomatoes or roasted red peppers for a Mediterranean twist.
- Make it vegan by using a plant-based feta alternative or omitting the cheese entirely.
Serving Suggestions
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