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5 from 1 vote

Stuffed Sweet Potato Recipe with Spinach, Hummus & Feta

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Entrees
Cuisine: Mediterranean
Keyword: Gluten Free, Vegetarian
Servings: 1 Serving
Calories: 280kcal

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
  • 1/4 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