Cookin' Canuck | Stuffed Sweet Potato Recipe w/ Spinach, Hummus & Feta (2024)

Published: Sep 6, 2013 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 27 Comments

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Whether you enjoy this as a lunch for one, or a tasty side dish, these stuffed sweet potatoes with spinach, hummus and feta have fantastic flavor.

Perhaps I shouldn’t admit this in a public forum, but I’ve started carrying on animated conversations with our two cats. I tried to include our black lab, too, but she just gave me a polite tail wag then flopped to the floor at my feet. This is how lunchtime goes, now that the kids are back to school.

And then there is the issue of what to eat when I’m just preparing lunch for one. Often I turn to Low-Fat Salmon Salad with Capers or , or whatever leftovers may be idling in the fridge. But lately I’ve been experimenting with more meatless lunchtime options, such as that I made last week.

This particular recipe came from a good rummage around the fridge. The day before, I bought sweet potatoes for another recipe and had a couple of them left over, as well as a bunch of spinach. Feta, garlic and hummus are all regulars in my fridge. So, I felt as though I spent about a dollar on this recipe.

And what did I get out of that dollar? A healthy vegetarian lunch, packed with fiber, vitamins A and C, potassium and beta-carotene. Sweet potatoes are also known to have a low glycemic index, making them an ideal option for those who are monitoring their blood sugar levels.

And oh, the flavors are fantastic. I “mm”-d and “yum”-d so much that the cats looked at me with curiosity for a moment or two before re-tucking their heads under their tails. That's just fine...I'm happy to chat to myself when the subject is good food.

While this works well as a light lunch, you could also serve half of a stuffed sweet potato as a side dish.

The recipe:

With a fork, pierce the sweet potato in several places. Place the sweet potato in the microwave, on top of a piece of paper towel, and cook for 3 minutes per side (about 6 minutes total), or until the sweet potato is tender when pierced with a fork.

Let the sweet potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise.

Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.

With the back of a fork, mash the potato flesh until most lumps are gone.

Heat the olive oil in a small skillet set over medium heat. Add the garlic and cook for 30 seconds.

Add the spinach and cook, stirring, until the spinach is wilted, about 1 minute.

Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese and ground pepper. Stir gently to combine.

Scoop the sweet potato mixture into the reserved sweet potato skins. Serve.

Other healthy sweet potato recipes:

Turkey Taco Stuffed Sweet Potatoes
Garlicky Sauteed Sweet Potatoes
Roasted Sweet Potatoes with Chinese Five-Spice Powder

Printable Recipe

Stuffed Sweet Potato Recipe with Spinach, Hummus & Feta

From the kitchen of Cookin Canuck. www.cookincanuck.com

5 from 3 votes

Print Pin Rate

Course: Entrees

Cuisine: Mediterranean

Keyword: Gluten Free, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 1 Serving

Calories: 280kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 medium sweet potato
1 teaspoon olive oil
1 garlic clove minced
2 cups lightly packed spinach, thinly sliced
1 tablespoon hummus
2 tablespoons feta cheese
¼ teaspoon ground pepper

Instructions

With a fork, pierce the sweet potato in several places. Place the sweet potato in the microwave, on top of a piece of paper towel, and cook for 3 minutes per side (about 6 minutes total), or until the sweet potato is tender when pierced with a fork.
Let the sweet potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise.
Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.
With the back of a fork, mash the potato flesh until most lumps are gone.
Heat the olive oil in a small skillet set over medium heat. Add the garlic and cook for 30 seconds.
Add the spinach and cook, stirring, until the spinach is wilted, about 1 minute.
Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese and ground pepper. Stir gently to combine.
See Also
Too Easy Gooey Caramel Rolls Recipe - Food.com
Scoop the sweet potato mixture into the reserved sweet potato skins. Serve.

Notes

WW (Old Points) 5 / WW (Points+) 6

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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Reader Interactions

Comments

Frances
February 22, 2018 at 4:10 am

This is a wonderful combination. Who knew Hummus and sweet potato were a perfect match. I found at a local market a hummus called Oasis that has hummus that for two tablespoons is only 28 calories for the roasted red pepper type and also has a black bean and lentil hummus that are even fewer calories. I think they taste great too. I like this even for breakfast! Add an egg if want to too. Thank you.
Reply
Harpreet
May 20, 2016 at 4:15 am
I love this healthy, simple and fast Food,
I want my breakfast tomorrow is it.
Reply
Scanner
November 03, 2014 at 5:03 pm
Great idea for a simple 10 ingredient or less dish. (it's pretty much 5 ingredients or less).
I used a bit more hummus, for my protein needs and just did a pat of butter b/c I had no feta. (because everything deserves butter or bacon). The butter and potato/spinach go well in the American palate, but next time I will try feta definitely.
Filling.
Reply
Jose
July 28, 2014 at 4:24 pm
Loved this recipe. Tweaked it a bit and added shredded carrots to the mix, topped with shredded Parmesan and threw it in the oven at 400 for 5 minutes. Awesome!
Reply
Lisa
June 19, 2014 at 8:46 am
This sounds really good. What kind of hummus do you use?
Reply
- Dara
  June 19, 2014 at 9:13 am
  Lisa, I use Sabra hummus, but use your favorite. I hope you enjoy it!
  Reply
Paula
September 30, 2013 at 6:50 am
What a great idea! Thanks for the inspiration. I removed the garlic to make the recipe safe for heartburn: http://lowacidyum.wordpress.com/2013/09/30/chard-stuffed-sweet-potatoes/
Reply

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Cookin' Canuck | Stuffed Sweet Potato Recipe w/ Spinach, Hummus & Feta (2024)

FAQs

How does Ina Garten bake sweet potatoes? ›

directions

Preheat oven to 425*F.
Cut sweet potatoes in wedges or like french fries.
Place wedges on large baking pan or cookie sheet. ...
Now sprinkle over brown sugar, salt, and black pepper. ...
Spread out in a single layer. ...
Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.

More items...

What to have with sweet potatoes? ›

If you're serving your oven baked sweet potatoes as a side dish, pair them with your favorite protein or vegetarian chili. For a topping, stick to butter, Greek yogurt, or sour cream, or try adding a dollop of cilantro lime dressing, tzatziki, chipotle sauce, pesto, guacamole, or a drizzle of tahini sauce.

Tell Me More ›

Are sweet potatoes better in oven or microwave? ›

Can You Cook Sweet Potatoes in the Microwave? Yes, you can! In fact, the shorter cook time will help the sweet potatoes retain more nutrients that are often lost in the long oven-baking process. It's not all that different than baking a sweet potato in the oven, except it's a whole lot faster.

Get More Info Here ›

Is it better to bake sweet potatoes in foil or not? ›

No need to wrap your potatoes in foil though—you want them to really feel that oven heat, rather than steam. The skins: Removing the skin is completely up to you. I personally enjoy the texture of sweet potato skin, and you'll get some added nutrients and fiber.

View Details ›

What brings out the flavor of sweet potatoes? ›

Browning butter packs in tons of flavor, without dulling the sweet potatoes. Slow-roasting the sweet potatoes activates endogenous enzymes that bring out their natural sweetness. A touch of maple syrup, butter, and a bit of chopped thyme are the only embellishments these naturally sweet sweet potatoes need.

Get More Info ›

What tastes good on top of a sweet potato? ›

Favorite Sweet Potato Toppings:

Salt, Pepper, and Butter – the OG classic way of serving your sweet potatoes. Greek Yogurt and Green Onion – one of my personal favorites!

Get More Info Here ›

What can I eat sweet potatoes with for weight loss? ›

However, depending on how they're cooked and any condiments or sides, they can also spike your blood sugar and have high amounts of added fat, sugar, and calories. For the most weight loss-friendly version, boil sweet potatoes for 30 minutes and enjoy with herbs, spices, hot sauce, a little Parmesan, or garlic.

Learn More ›

How does Ina Garten make baked potatoes? ›

Garten doesn't wrap her baked potatoes in aluminum foil.

Instead of wrapping the potato in foil, Garten just covers a baking sheet with it. I followed suit, placing my seasoned potato on a foil-covered tray. Once the oven was preheated to 400 degrees Fahrenheit, I baked the potato for one hour.

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Why do you soak sweet potatoes before baking? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

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How to bake sweet potato in oven Martha Stewart? ›

Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.

Do you pierce sweet potatoes before baking in oven? ›

1) Always poke a few holes.

Before baking, use a fork to prick each sweet potato several times. You don't need to jab the fork in deep. We're creating steam vents. Otherwise the pressure in the sweet potato could build up so high in the oven that it explodes—an unlikely possibility but one best avoided!

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