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A loaded Mediterranean stuffed sweet potato with avocado, beans, and feta cheese.

Stuffed Sweet Potato

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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 1 tbsp extra virgin olive oil
  • 1 cup black beans or chickpeas rinsed and drained
  • 1 cup fresh spinach
  • 1 clove garlic minced
  • 1 ripe avocado diced
  • 1/4 cup crumbled feta or goat cheese
  • 1/2 lemon juiced
  • 2 tbsp fresh parsley chopped
  • Salt pepper, and chili flakes to taste

Method
 

  1. Preheat oven to 400°F. Rub sweet potatoes with olive oil and salt.
  2. Bake on a sheet pan for 45-50 minutes until soft.
  3. In a small pan, sauté garlic and spinach for 2 minutes until wilted.
  4. Slice potatoes open, fluff with a fork.
  5. Top with spinach, beans, avocado, and cheese.
  6. Drizzle with lemon juice and garnish with fresh parsley and chili flakes.

Notes

  • Avoid the Foil: Never wrap sweet potatoes in foil while baking. It steams the skin instead of crisping it. For the best texture, bake them "naked" on a sheet pan.
  • Temperature Matters: If your potatoes are particularly large, lower the heat to 375°F and bake for an extra 10 minutes to ensure the center is creamy without burning the outside.
  • The Squeeze Rule: Always add the lemon juice and fresh herbs immediately before serving. This prevents the greens from wilting and keeps the flavors vibrant.
  • Protein Swap: To make this a high-protein version, replace the beans with 0.5 cups of cooked shredded chicken or add a dollop of Greek yogurt on top.
  • Storage: Keep the "stuffing" in a separate airtight container from the potatoes. Reheat the potato alone to maintain its structural integrity, then add the cold toppings.