Stuffed Sweet Potatoes with Spinach, Feta & Lemon-Herb Drizzle

 

Ingredients

4 medium sweet potatoes, scrubbed

1 tbsp extra virgin olive oil

4 cups fresh baby spinach

2 cloves garlic, minced

1/2 cup feta cheese, crumbled

1/4 cup chickpeas, rinsed and patted dry

1/4 tsp red pepper flakes

Lemon-Herb Drizzle:

1/4 cup Greek yogurt, plain

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh dill, finely chopped

1 tbsp fresh parsley, chopped

1 pinch sea salt

Garnish:

1 tbsp toasted pine nuts

1/2 tsp sumac

1 small sprig of fresh mint

Directions

Preheat oven to 400°F. Pierce the sweet potatoes several

times with a fork and place them on a baking sheet lined

with parchment paper.

Bake for 45 to 55 minutes, or until the potatoes are

tender when pierced with a knife.

While the potatoes bake, heat 1 tablespoon of olive oil in

a large skillet over medium heat. Add the minced garlic

and sauté for 1 minute until fragrant.

Add the spinach to the skillet in batches, tossing until

just wilted. Stir in the chickpeas and red pepper flakes,

then remove from heat.

In a small bowl, whisk together the Greek yogurt, lemon

juice, zest, dill, parsley, and salt until smooth.

Once the sweet potatoes are done, slice them down the

center and gently fluff the insides with a fork.

Stuff each potato generously with the garlicky spinach

and chickpea mixture.

Top with a heavy crumble of feta cheese. You can return

them to the oven for 2 to 3 minutes if you prefer the

cheese slightly warmed.

Spoon the lemon-herb drizzle over the top of each stuffed

potato.

Garnish with toasted pine nuts, a dusting of sumac, and

fresh mint before serving.