Baked sweet potato with spinach and feta filling

Baked sweet potato with spinach and feta filling: creamy, nicely spiced and easy for every day. With sweet potato, spinach, feta, garlic, yoghurt and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 380 kcal per serving
• Protein: 15 g
• Fat: 12 g
• Carbs: 55 g

Ingredients

• 2 sweet potatoes
• 200 g spinach
• 100 g feta
• 2 cloves of garlic
• 1 tbsp olive oil
• 1 pinch of chilli flakes
• 2 tbsp natural yoghurt

Method

You’ll need: oven · frying pan · chopping board · knife

1. Wash the sweet potatoes, prick them all over and bake in the oven at 200 °C (180 °C fan) for 40–45 min, until soft. Wash the spinach, finely chop the garlic and crumble the feta.
2. Gently heat the olive oil in a frying pan and soften the garlic briefly. Add the spinach and let it wilt.
3. Take the pan off the heat and fold the feta into the warm spinach. Season to taste with chilli flakes.
4. Cut the baked sweet potatoes open lengthways and loosen the insides a little with a fork. Spoon in the spinach and feta filling.
5. Top with the natural yoghurt and, if you like, warm everything through in the oven at 200 °C for another 5 min. That makes the filling especially juicy.
6. Serve hot and tuck in straight away.

Good to know

An oven dish that never feels heavy. Soft inside, creamy on top, with just the right amount of spice.

Swaps

Feta → soft goat's cheese (often a little milder, also contains protein; made from pasteurised milk in pregnancy); natural yoghurt → Greek yoghurt (also provides protein, creamier texture); spinach → chard (also provides minerals); olive oil → ghee (heat-stable and aromatic)

Allergens

Contains milk (feta and natural yoghurt); keep the heat mild for children. In pregnancy, use feta and yoghurt made from pasteurised milk.