Description
A delicious and elegant twist on classic baked sweet potatoes, filled with creamy spinach, tangy feta, and topped with crispy garlic breadcrumbs.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup sour cream
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon olive oil, and bake for 45-50 minutes until tender.
- While potatoes bake, heat remaining olive oil in a skillet over medium heat. Sauté onion until soft, add garlic and spinach, cooking until spinach wilts. Remove from heat and stir in feta and sour cream.
- In a small bowl, mix panko breadcrumbs with oregano and a pinch of salt.
- Let potatoes cool slightly, then slice in half lengthwise. Scoop out flesh, leaving a thin border, and mash with spinach-feta mixture. Spoon back into potato skins.
- Top each potato half with breadcrumb mixture and bake for 15-20 minutes until golden and crispy.
Notes
You can customize the seasonings to taste.