Stuffed Sweet Potato Recipe with Spinach, Hummus & Feta

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 Low-Fat Chicken Salad with Curry & Apricots, or whatever leftovers may be idling in the fridge. But lately I've been experimenting with more meatless lunchtime options, such as Spiced Mushroom, Chickpea & Tomato Stew 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

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Send me recipes from Cookin' Canuck

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

Keep Screen AwakePrevent your screen from going dark

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

Notes

 WW (Old Points) 5 / WW (Points+) 6

Nutrition

Serving: 1Stuffed Half | Calories: 280kcal | Carbohydrates: 33g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 552mg | Potassium: 773mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24215IU | Vitamin C: 21mg | Calcium: 266mg | Iron: 3mg

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.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.