Easy Baked Sweet Potatoes with Spinach and Feta
Enjoy a delicious and nutritious dish with baked sweet potatoes topped with sautéed spinach and crumbled feta cheese, perfect for busy weeknights or as a wholesome side dish.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes Scrubbed and pierced
For the Topping
- 2 cups fresh spinach Sautéed
- 1 cup feta cheese Crumbled
- 2 tablespoons olive oil For sautéing and drizzling
- 1 teaspoon garlic powder For seasoning
- to taste salt and pepper For seasoning
- optional chopped fresh parsley For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes under cold water, dry them off, and pierce each with a fork a few times.
- Place sweet potatoes on a baking sheet and bake for about 30-35 minutes or until tender.
Cooking
- While the sweet potatoes bake, heat olive oil in a large skillet over medium heat.
- Add spinach and a sprinkle of salt and pepper; sauté for about 2-3 minutes until wilted.
Assembly
- Remove cooked sweet potatoes from the oven and allow to cool for a few minutes before cutting them open lengthwise.
- Fluff the insides with a fork and top with sautéed spinach and crumbled feta.
- Drizzle with additional olive oil if desired.
Serving
- Garnish with fresh parsley if using and serve warm.
Notes
Avoid overbaking the sweet potatoes. Use kale or Swiss chard as substitutes for spinach. Goat cheese or ricotta can replace feta. Store leftovers in an airtight container for up to 3 days.