Spinach and Feta Stuffed Sweet Potatoes with Cranberries

Spinach & Feta Stuffed Sweet Potatoes with Cranberries Soft, caramelized sweet potatoes filled with garlicky spinach and creamy feta, topped with dried cranberries and fresh thyme. This sweet and savory dish makes a satisfying vegetarian dinner or a colorful holiday side.

Prep: 15 minutes
Cook: 55–75 minutes
Total: 70–90 minutes
Servings: 4 mains or 8 side portions
Oven: 400°F / 200°C

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Ingredients for Spinach & Feta Stuffed Sweet Potatoes with Cranberries

For the sweet potatoes:

• 4 medium sweet potatoes, approximately 225 g each
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the filling:

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 225 g fresh spinach, roughly chopped
• ½ cup ricotta cheese
• 140 g feta cheese, crumbled and divided
• ⅓ cup dried cranberries, divided
• 1 teaspoon fresh thyme leaves
• 1 teaspoon finely grated lemon zest
• ¼ teaspoon black pepper

Optional finishing touches:

• 1–2 teaspoons honey
• Fresh thyme
• A pinch of red pepper flakes

Step-by-Step Instructions for Spinach & Feta Stuffed Sweet Potatoes with Cranberries

1. Bake the sweet potatoes.
Preheat your oven to 400°F / 200°C. Line a rimmed baking sheet with parchment paper.

Scrub and dry the sweet potatoes, then prick each several times with a fork. Rub with olive oil and season with salt and pepper.

Bake for 45–60 minutes, until a knife slides easily into the thickest part. Larger potatoes may need additional time.

2. Prepare the spinach.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for approximately 30 seconds, until fragrant.

Add the spinach in batches and cook for 2–4 minutes, stirring until wilted. Allow excess moisture to evaporate, then remove from the heat. Drain any remaining liquid.

3. Make the creamy filling.
Combine the cooked spinach with the ricotta, two-thirds of the feta, thyme, lemon zest and black pepper.

Fold in half the cranberries. Taste before adding salt because feta already contributes plenty.

4. Open the potatoes.
Let the baked potatoes cool for approximately 5 minutes. Cut a slit along the top of each without cutting through the base.

Gently press the ends toward the center to open them. Fluff the orange flesh lightly with a fork.

5. Fill and bake again.
Divide the spinach mixture among the potatoes. Spoon some into the openings and mound the remainder on top.

Sprinkle with the reserved feta. Bake for another 10–15 minutes, until the filling is hot and the cheese has golden edges.

6. Garnish and serve.
Scatter over the remaining cranberries and fresh thyme. Add a light drizzle of honey or a pinch of red pepper flakes if desired.

Rest for 3 minutes before serving.

Cooking Tips for Spinach & Feta Stuffed Sweet Potatoes with Cranberries

• Choose similar-sized potatoes: They will bake more evenly.
• Cook until completely tender: The second bake mainly heats the filling.
• Drain the spinach: Excess water can make the cheese mixture runny.
• Keep the skins intact: They form a sturdy pocket for the filling.
• Use larger feta crumbles: They create creamy pockets and lightly browned edges.
• Taste before adding honey: Sweet potatoes and cranberries already provide sweetness.

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Variations for Spinach & Feta Stuffed Sweet Potatoes with Cranberries

• Replace feta with soft goat cheese.
• Substitute finely chopped, cooked kale for spinach.
• Add toasted walnuts or pumpkin seeds after baking.
• Reduce the cranberries for a less sweet version.
• Use approximately 140 g frozen spinach, thawed and squeezed very dry, instead of fresh spinach.

For a vegetarian version, check that your cheeses use vegetarian rennet.

Serving Suggestions for Spinach & Feta Stuffed Sweet Potatoes with Cranberries

Serve one stuffed sweet potato per person with a crisp green salad, roasted broccoli or green beans.

For a holiday meal, serve smaller portions alongside your main dish. A squeeze of fresh lemon adds brightness to the creamy filling.

Make-Ahead and Storage for Spinach & Feta Stuffed Sweet Potatoes with Cranberries

Bake the potatoes and prepare the filling up to one day ahead. Refrigerate separately in covered containers. Rewarm the potatoes before filling, then bake until the centers are hot.

Refrigerate leftovers within 2 hours and use within 3 days. Reheat in a covered dish at 350°F / 175°C until thoroughly hot. Add fresh herbs after reheating.

Frequently Asked Questions for Spinach & Feta Stuffed Sweet Potatoes with Cranberries

Can I eat the sweet potato skins?
Yes. Scrub them thoroughly before baking. They help hold the filling together.

Does feta melt?
Feta softens and may brown around the edges, but it keeps its crumbly texture.

Can I use regular potatoes?
Yes. Bake them until tender before filling. The finished dish will have a more savory flavor.

Can I leave out the cranberries?
Yes. The spinach and cheese filling works well on its own.

Why is my filling watery?
The spinach likely retained excess moisture. Drain it thoroughly before mixing with the cheese.

Can I double the recipe?
Yes. Use two baking sheets, leave space between the potatoes, and check each for tenderness.

Estimated Nutrition

Per whole stuffed sweet potato, excluding optional toppings:

Values vary with potato size and ingredient brands.

https://ketosl.com/baked-pears-with-feta-cranberries-walnuts/