Recipes

(Recipe) Stuffed sweet potatoes with spinach, lentils & feta

05
feb

Sometimes the best meals are the simplest ones.

Something warm from the oven. Nourishing. Comforting. Full of flavor.

These stuffed sweet potatoes are exactly that.
Soft, caramelised sweet potato topped with spiced lentils, tender spinach and creamy feta, finished with a fresh, herby yogurt sauce.

It’s the kind of dish that feels cozy and satisfying, yet light and wholesome at the same time. Perfect for a relaxed weeknight dinner or when you want something healthy that still feels like comfort food.

(Recipe) Stuffed sweet potatoes with Spinach, Lentils & Feta

Serves 4

Ingredients (serves 4)

4 large sweet potatoes
4 tbsp olive oil
250 g fresh spinach
1 can lentils, drained and rinsed
75 g feta cheese
1 tbsp curry powder
2 tsp ras el hanout
200 g Greek yogurt or thick strained yogurt
½ tbsp lemon juice
Salt and pepper to taste

Instructions

Preheat the oven
Preheat your oven to 220°C (425°F).
Roast the sweet potatoes
Scrub the sweet potatoes clean and cut them in half lengthwise.
Place them cut side up in a baking dish.
Drizzle with olive oil and season with salt and pepper.

Roast for 45–60 minutes, until soft and fully cooked.
Prepare the filling
While the potatoes are roasting, heat a large pan.
Add the spinach and cook until wilted.

Stir in the lentils, curry powder, salt and pepper.
Warm everything through for a few minutes.
Stuff the potatoes
Remove the sweet potatoes from the oven and gently fluff the inside with a fork.
Spoon the spinach and lentil mixture over each potato half.
Crumble the feta on top.

Return to the oven for another 10–15 minutes.
Make the yogurt sauce
Mix the Greek yogurt with lemon juice and ras el hanout.
Serve
Serve the stuffed sweet potatoes warm with a generous spoonful of the spiced yogurt on top or on the side.