Hannah Durbin

Stuffed Sweet Potates

Hannah Durbin
Stuffed Sweet Potates

One of my favorites

What You'll Need:

  • 2 medium sweet potatoes
  • 6 cups baby spinach
  • 1/4 cup dried cranberries
  • 1/4 cup pecan pieces 
  • 1 oz feta cheese
  • 1 1/2 cups cooked quinoa
  • 1 clove garlic
  • 1 tbsp olive oil
  • Pinch of salt & pepper 


  • Preheat oven to 400F
  • Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
  • Roast sweet potatoes for 40-50 minutes until sweet potatoes are tender and soft. 
  • Prepare quinoa if you have not done so already.
  • While the potatoes are roasting, add olive oil to a large pan and heat over medium heat. Add garlic and half the spinach and cook until wilted. Then add the rest of the spinach and cook until it's wilted - about 4 minutes. Remove from heat.
  • Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
  • When the potatoes are ready, remove from the oven and let cool slightly. 
  • Use a large spoon to gently press down the entire length of the open-faced potato, creating space to scoop the quinoa mixture into. Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.