Stuffed Sweet Potatoes with Spinach, Feta & Lemon-Herb Drizzle
A delightful and nutritious meal combining sweet potatoes with vibrant spinach and creamy feta, topped with a zesty lemon-herb drizzle.
Ingredients
Main Ingredients
- 2 large sweet potatoes Pierced for steam release
- 1 tbsp olive oil For sautéing spinach
- 2 cups baby spinach Sautéed until wilted
- 1/2 cup crumbled feta cheese For topping
- 1 tbsp lemon juice For dressing
- 1 tsp honey For dressing
- 1 tbsp olive oil For dressing
- 1/2 tsp dried oregano For dressing
- Salt & pepper To taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake for 45–50 minutes until tender.
- In a skillet, heat 1 tbsp of olive oil and sauté the spinach until wilted, about 2 minutes.
- Once the sweet potatoes are baked, slice them open and fluff the insides with a fork.
- Fill each sweet potato with the sautéed spinach and sprinkle crumbled feta on top.
- In a small bowl, whisk together lemon juice, honey, 1 tbsp of olive oil, dried oregano, salt, and pepper.
- Spoon the lemon-herb dressing generously over the stuffed sweet potatoes and serve warm.
Notes
Consider pairing with a simple side salad or roasted vegetables. For storage, refrigerate leftovers in an airtight container for up to three days or freeze for up to two months.