Sweet potatoes are super in season right now, so that’s even more of an excuse to eat them. Once you get over wedges and mash (if you can) try stuffing sweet potatoes for a delicious side or as a light main. I like this creamed feta and spinach combo, but you could try other combos – smashed black bean and cheese, tomato mozzarella pesto or even chili if you wanted a little meat.
If you have the time, don’t use the microwave, you get a better texture on the potatoes – try and roast them for a good 1 ½ hours to get them good and soft. The feta can be substituted for ricotta if you’re that way inclined, any soft cheese works well but I like the saltiness of feta against the sweetness of the potato.
Creamy spinach and feta stuffed sweet potatoes
- 2 large or 3 medium sweet potatoes, washed and halved (skin on)
- 1 bag fresh spinach
- ½ block of feta cheese, crumbled (around 150g)
- ½ tsp nutmeg
- 100g crème fraiche
- 1 clove garlic
- Olive oil, for frying
- Salt and pepper to taste
- Spring onions (to garnish)
Half and place the potatoes, skin side down, in the middle of a preheated oven – around180 – 200 c should be fine. They need a good hour and a half to cook through but keep checking them. In the meantime, wash a bag full of spinach thoroughly and wilt in a saucepan on a medium low heat.
Once it’s wilting, add the olive oil and a little garlic and stir until the garlic starts to brown. Turn the heat right down and stir in the crumbled feta, crème fraiche and nutmeg. Stir until feta has melted a bit and then remove from heat. Once the potatoes are cooked, use a teaspoon or melon baller to carefully scrape the flesh from the skins and gently mash in a bowl.
Stir the mash into the feta spinach mixture, and then scoop back into the potato skins. Serve with salad and some chopped spring onions for garnish.