Stuffed Sweet Potatoes with Spinach, Cheese, and Cranberries

stuffed sweet potato recipe with a delicious filling of spinach, cheese, and cranberries. It’s a beautiful and flavorful dish, combining savory and sweet elements!

Serves: 4
Total Time: ~1 hour
Difficulty: Easy

🧾 Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes (washed and scrubbed)

• Olive oil (for drizzling)

• Salt and pepper, to taste

For the Filling:

• 2 cups fresh spinach (chopped, or 1 ½ cups frozen spinach, thawed and drained)

• 1 cup ricotta cheese (or cream cheese for a richer filling)

• ½ cup feta cheese (crumbled)

• ¼ cup grated Parmesan cheese

• 1 clove garlic (minced)

• 1 tbsp olive oil

• Salt and pepper, to taste

For Topping:

• ¼ cup dried cranberries (chopped if large)

• 1-2 sprigs fresh thyme (optional for garnish)

👩‍🍳 Instructions

1️⃣ Bake the Sweet Potatoes:

1. Preheat your oven to 400°F (200°C).

2. Pierce the sweet potatoes several times with a fork.

3. Drizzle with olive oil and season with a pinch of salt and pepper.

4. Bake directly on the oven rack (or a baking sheet) for 45–50 minutes or until tender. You can test doneness by gently squeezing them (they should feel soft and yield easily).

2️⃣ Prepare the Filling:

1. While the sweet potatoes are baking, heat 1 tbsp olive oil in a large skillet over medium heat.

2. Add the minced garlic and sauté for 30 seconds until fragrant.

3. Add the spinach to the skillet and cook for 2–3 minutes until wilted (if using fresh spinach) or until heated through (if using frozen spinach). Season with a pinch of salt and pepper.

4. Remove from heat and let cool slightly.

5. Once cooled, mix in ricotta cheese, crumbled feta, and Parmesan cheese. Adjust salt and pepper to taste.

3️⃣ Stuff the Sweet Potatoes:

1. Once the sweet potatoes are baked and slightly cooled, carefully slice them open lengthwise, creating a pocket.

2. Gently fluff the inside of the sweet potato with a fork, then scoop in the spinach and cheese mixture, filling them generously.

4️⃣ Top and Serve:

1. Sprinkle the top with dried cranberries, allowing them to add a sweet contrast to the savory filling.

2. If desired, garnish with fresh thyme for a pop of color and extra flavor.

3. Serve hot as a side dish or a main course!

🍽️ Serving Ideas:

• Serve with a protein like grilled chicken, steak, or salmon for a full meal.

• Pair with a side salad for a fresh contrast to the rich flavors.

❓ Q&A

Q: Can I make this dish ahead of time?

A: Yes! You can bake the sweet potatoes and prepare the filling in advance. When ready to serve, stuff the potatoes and bake them for about 10–15 minutes until everything is hot and bubbly.

Q: Can I use another type of cheese?

A: Absolutely! You can use goat cheese, mozzarella, or even shredded cheddar for a different flavor profile.

Q: What if I don’t have fresh spinach?

A: Frozen spinach works just as well! Just make sure to thaw and drain it thoroughly before adding it to the filling.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.

Q: Can I make this dish vegan?

A: Yes, to make this dish vegan, use dairy-free ricotta, omit the feta and Parmesan, and swap the butter for olive oil in the sweet potato. You can also use a plant-based cheese of your choice.