There’s something magical about stuffed sweet potatoes with spinach, feta & lemon-herb drizzle. Honestly, this recipe feels like comfort food dressed up for company. The soft, caramel-like sweetness of the roasted potato, the savory bite of wilted spinach and feta, and then—bam—a zesty drizzle of lemon and herbs to brighten everything up. It’s the kind of dish that works just as well on a busy weeknight as it does on a weekend table with friends gathered around. And here’s the part I love: it looks far fancier than it actually is.
I still remember the first time I tried making these—my sweet potatoes came out a little lopsided, the drizzle too lemony—but nobody cared. Everyone went back for seconds. That’s when I knew this recipe wasn’t just dinner, it was a keeper. So, if you’re ready to try something simple, nourishing, and a little bit special, let’s dive right in.
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Why Stuffed Sweet Potatoes with Spinach and Feta Work So Well
A balance of flavors
The natural sweetness of the roasted potato is the perfect backdrop for savory fillings. Spinach adds freshness, feta brings tang and creaminess, and the lemon-herb drizzle ties everything together. You’ve got salty, sweet, tangy, and bright—all in one bite.
A meal that feels good
Stuffed sweet potatoes with spinach, feta & lemon-herb drizzle aren’t just tasty—they’re wholesome. Sweet potatoes are packed with fiber and vitamins. Spinach gives you a boost of greens, and the drizzle adds healthy fats from olive oil. You walk away satisfied but not weighed down, which is exactly how I like to feel after a meal.
Ingredients You’ll Need
Here’s everything to gather before you start:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes | 4 medium (~1.2 kg total) | Choose firm, smooth skin |
| Fresh spinach | 150 g | Roughly chopped |
| Feta cheese | 100 g | Crumbled |
| Olive oil | 2 tbsp (30 g) | For sautéing |
| Red onion | 1 small | Finely chopped |
| Garlic | 1 clove | Minced |
| Salt & black pepper | To taste | Adjust at the end |
For the Lemon-Herb Drizzle
- Juice and zest of 1 lemon
- 3 tbsp (45 ml) olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill (or mint as an alternative)
- Salt & black pepper, to taste
Tools You’ll Want Handy
- Baking sheet
- Sharp knife
- Cutting board
- Frying pan
- Small whisk or fork (for the drizzle)
- Mixing bowls
Tip: Lining the baking sheet with parchment makes cleanup easier.
Substitutions and Additions
This recipe is super forgiving, so swap things in based on what you’ve got:
| Ingredient | Possible Swap | Flavor Note |
|---|---|---|
| Feta | Goat cheese or ricotta | Creamier and milder |
| Spinach | Kale, Swiss chard | Heartier texture |
| Lemon | Lime | Slightly sharper tang |
| Dill | Mint, basil | Different fresh notes |
Want protein? Toss in chickpeas or shredded chicken with the spinach. Want crunch? Add toasted pine nuts or pumpkin seeds on top.
Step-by-Step Instructions
Roast the sweet potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes well and pierce them a few times with a fork. Place on a baking sheet and roast for 45–55 minutes, until tender and slightly caramelized at the edges.
Cook the filling
While the potatoes are roasting, heat olive oil in a pan over medium heat. Add chopped onion and garlic, cooking until fragrant. Stir in the spinach and cook until just wilted. Season lightly with salt and pepper.
Make the drizzle
In a small bowl, whisk together lemon juice, zest, olive oil, parsley, dill, and seasoning. Taste and adjust until it’s bright and balanced.
Assemble
Once potatoes are done, cut a slit down each one. Gently fluff the insides with a fork. Fill with the spinach mixture, sprinkle with crumbled feta, and finish with a generous spoonful of lemon-herb drizzle.
And that’s it—you’ve got yourself a dinner that tastes like sunshine.
Serving Suggestions
Stuffed sweet potatoes with spinach, feta & lemon-herb drizzle are hearty enough to be the main event. But if you want to round out the table:
- A simple side salad with cucumbers and tomatoes keeps things fresh.
- A pot of lentil soup makes it a cozy, filling dinner.
- Flatbreads or warm pita add a little extra carb love.
Tips for Perfect Results
- Don’t rush the roast—sweet potatoes need the full time to become tender and caramel-like inside.
- Let the drizzle sit for 5–10 minutes before serving; the herbs infuse the oil for more flavor.
- Use good quality feta—creamy and tangy feta makes a huge difference here.
- Want it spicier? Add chili flakes or a pinch of smoked paprika to the spinach mix.
Storage and Make-Ahead
These stuffed sweet potatoes are best fresh, but you can prep ahead:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–12 minutes.
- The lemon-herb drizzle keeps separately in the fridge for 2 days—just whisk before serving.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | 7 g |
| Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 320 mg |
Approximate values; actual numbers depend on portion size and ingredients used.
Frequently Asked Questions
Can I make stuffed sweet potatoes ahead of time?
Yes! Bake the potatoes, prepare the filling and drizzle separately. Store in the fridge, then assemble just before serving.
Do I need to peel the sweet potatoes?
Not at all. The skins get soft and flavorful once roasted. Just give them a good scrub before cooking.
Can I use frozen spinach instead of fresh?
Definitely. Just thaw and squeeze out the excess water before sautéing.
How do I make this dish vegan?
Skip the feta or use a plant-based alternative. Everything else is naturally vegan-friendly.
What’s the best way to reheat stuffed sweet potatoes?
The oven works best—it keeps the potatoes from going mushy.
Conclusion
Stuffed sweet potatoes with spinach, feta & lemon-herb drizzle are one of those recipes that check all the boxes. Easy to make, wholesome, beautiful on the plate, and downright delicious. It’s the kind of dish that surprises you with how satisfying it is, and it never fails to impress when you’ve got guests.
So the next time you’re staring at a few sweet potatoes on the counter, don’t just bake them plain. Stuff them, drizzle them, and let the flavors shine.
If you loved this, you might also want to try:
- Maple Pecan & Brie Stuffed Sweet Potatoes
- Roasted Cauliflower & Orzo with Honey-Lemon Feta
- Sweet Potatoes Stuffed with Orange Zest Ricotta & Almonds
And one more thing—if you make this recipe, leave a review or snap a photo and share it on Pinterest. I’d love to see your version!
Print
Stuffed Sweet Potatoes with Spinach, Feta & Lemon-Herb Drizzle
- Total Time: 55–65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These stuffed sweet potatoes with spinach, feta & lemon-herb drizzle are the perfect mix of cozy and fresh. Roasted sweet potatoes turn soft and caramel-sweet, while the spinach-feta filling adds savory depth. A bright, zesty drizzle of lemon and herbs ties it all together. Simple enough for weeknights but fancy-looking enough for company.
Ingredients
- 4 medium sweet potatoes (~1.2 kg total)
- 150 g fresh spinach, roughly chopped
- 100 g feta cheese, crumbled
- 2 tbsp (30 g) olive oil
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- Salt and black pepper, to taste
For the Lemon-Herb Drizzle
- Juice and zest of 1 lemon
- 3 tbsp (45 ml) olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill (or mint as alternative)
- Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, and place on a baking sheet. Roast 45–55 minutes until tender.
While potatoes bake, heat 2 tbsp olive oil in a pan over medium heat. Add onion and garlic; cook until fragrant.
Stir in spinach and cook 2–3 minutes, just until wilted. Season with salt and pepper.
In a small bowl, whisk lemon juice, zest, olive oil, parsley, dill, salt, and pepper to make the drizzle.
Once potatoes are cooked, cut a slit down the center and gently fluff the inside with a fork.
Stuff each potato with spinach mixture, sprinkle with feta, and drizzle with lemon-herb sauce before serving.
Notes
Don’t skip roasting time—sweet potatoes need the full bake for that soft, caramelized inside.
Sub spinach with kale, chard, or arugula if that’s what you have.
Want protein? Add chickpeas or shredded chicken to the spinach mixture.
The lemon-herb drizzle also works as a salad dressing.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Main Dish, Vegetarian
- Method: Baking + Sautéing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: ~280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 12 mg