Description
For the Sweet Potatoes
4 medium sweet potatoes
1 tablespoon olive oil
Salt and black pepper, to taste
For the Filling
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup Greek yogurt
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
For the Balsamic Cranberry Glaze
1/2 cup balsamic vinegar
1/4 cup cranberry juice
2 tablespoons honey
1/4 cup dried cranberries
Directions
Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork. Rub with olive oil, salt, and black pepper.
Place sweet potatoes on a baking sheet and roast for 45–50 minutes until tender.
Meanwhile, in a small saucepan, combine balsamic vinegar, cranberry juice, honey, and dried cranberries. Simmer for 10–12 minutes until thickened. Set aside.
In a skillet over medium heat, sauté spinach and garlic until wilted. Remove from heat and mix in feta cheese, Greek yogurt, red pepper flakes, salt, and black
pepper.
Once sweet potatoes are done, slice them open and gently mash the insides with a fork.
Stuff each sweet potato with the feta-spinach mixture. Drizzle with balsamic cranberry glaze before serving.
Prep Time: 10 minutes, Cooking Time: 50 minutes, Total Time: 1 hour, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed sweet potatoes every time.
- Prepare & Roast: Preheat your oven to 400°F (200°C). Thoroughly wash 4 medium sweet potatoes and pierce their skins several times with a fork. Rub them evenly with 1 tablespoon of olive oil and season generously with salt and black pepper. Place them on a baking sheet and roast for 45-50 minutes, or until they are very tender when pierced with a fork.
- Make the Glaze: While the potatoes roast, combine 1/2 cup balsamic vinegar, 1/4 cup cranberry juice, 2 tablespoons honey, and 1/4 cup dried cranberries in a small saucepan. Bring to a simmer over medium heat, then reduce heat to maintain a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the mixture has reduced and thickened to a syrupy consistency. Remove from heat and set aside.
- Prepare the Filling: In a skillet over medium heat, sauté 1 minced garlic clove for 30 seconds until fragrant. Add 2 cups of chopped fresh spinach and cook, stirring, until completely wilted. Remove the skillet from the heat. To the warm spinach, add 1/2 cup crumbled feta cheese, 1/4 cup Greek yogurt, 1/4 teaspoon red pepper flakes (if using), and salt and pepper to taste. Stir until the mixture is well combined and creamy.
- Assemble: Once the sweet potatoes are cool enough to handle, slice them open lengthwise. Use a fork to gently fluff and mash the insides. Evenly divide the feta-spinach filling among the four potatoes, mounding it generously. Drizzle each stuffed potato with the prepared balsamic cranberry glaze just before serving.
Serving Suggestions
These stuffed sweet potatoes are a versatile dish. For a light, vegetarian meal, serve one per person alongside a simple green salad with a lemon vinaigrette. To make it more substantial for dinner, pair it with grilled chicken breast or pan-seared salmon. The tangy glaze also complements roasted vegetables like Brussels sprouts or asparagus beautifully.
How-to Summary
Roast seasoned sweet potatoes until tender. Simultaneously, simmer a glaze of balsamic vinegar, cranberry juice, honey, and dried cranberries until thickened. Sauté spinach and garlic, then mix with feta and Greek yogurt for the filling. Split the roasted potatoes, fluff the insides, stuff with the spinach-feta mixture, and top with the sweet-tart glaze.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can roast the sweet potatoes and prepare the filling and glaze separately up to 2 days in advance. Store them in airtight containers in the fridge. Reheat the potatoes and assemble just before serving.
What can I use instead of feta cheese? Goat cheese (chèvre) is an excellent substitute for a similar tangy flavor. For a dairy-free option, try a creamy vegan feta or a sprinkle of nutritional yeast.
How do I store and reheat leftovers? Store assembled potatoes in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 15-20 minutes or in the microwave until warmed through. Add fresh glaze after reheating.
My glaze didn’t thicken. What went wrong? The glaze must be simmered, not boiled, to reduce properly. If it’s too thin, continue simmering for a few more minutes. It will thicken further as it cools.
Can I use another green instead of spinach? Absolutely. Chopped kale or Swiss chard work well. For heartier greens like kale, you may need to sauté them a few minutes longer until tender.
Common Mistakes to Avoid
- Undercooking the Potatoes: Ensure they are completely tender for easy mashing and the best texture.
- Adding the Filling While Too Hot: Let the spinach mixture cool slightly before adding the feta and yogurt to prevent them from becoming greasy or separating.
- Over-Reducing the Glaze: Simmer only until it coats the back of a spoon. It will continue to thicken off the heat and can become too sticky if overcooked.
- Skipping the Fluffing Step: Gently mashing the inside of the potato creates a better base for the filling and improves the overall bite.
Conclusion
This recipe for Stuffed Sweet Potatoes with Feta, Spinach, and a Balsamic Cranberry Glaze masterfully balances savory, creamy, and sweet-tart flavors. It’s a nutritious, satisfying, and visually impressive dish that is surprisingly simple to prepare. By following the step-by-step guide and tips provided, you can avoid common pitfalls and create a perfect meal that is sure to become a new favorite for both weeknights and special occasions.
