Description

Tender sweet potato skins loaded with creamy spinach-feta, drizzled with roasted garlic aioli—comforting, crave-worthy, and health-aligned.

Ingredients

Scale

For the Sweet Potato Skins:

3 large sweet potatoes, scrubbed clean
1 tbsp olive oil
Salt and pepper to taste

For the Creamy Spinach & Feta Filling:

1 tbsp olive oil
3 cups fresh baby spinach (or chopped kale)
2 cloves garlic, minced
½ cup crumbled feta cheese
¼ cup Greek yogurt (or dairy-free yogurt)
Pinch of nutmeg (optional but nostalgic)
Salt and pepper to taste

For the Roasted Garlic Aioli:

1 whole garlic bulb
1 tsp olive oil
¼ cup mayonnaise (or avocado mayo)
1 tbsp lemon juice
Salt to taste
1 tbsp water (to thin, optional)

Garnish:

Crushed red pepper flakes
Extra feta
Sea salt flakes

Instructions

Step 1: Roast the Garlic

Preheat your oven to 400°F. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let it cool slightly.

Step 2: Bake the Sweet Potatoes

While the garlic roasts, pierce each sweet potato a few times with a fork and bake directly on the oven rack for 45–50 minutes, or until fork-tender. Let cool for 10–15 minutes.

Step 3: Scoop and Prep the Skins

Slice each sweet potato in half lengthwise. Gently scoop out some of the flesh, leaving a ½-inch border. Save the extra sweet potato for another meal (or mash it for a future casserole!).

Brush the skins with olive oil, sprinkle with salt and pepper, and return them to the oven, cut-side up, for 10–15 minutes to crisp up.

Step 4: Make the Spinach Feta Filling

In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Toss in the spinach and cook until wilted (2–3 minutes). Remove from heat, stir in feta, yogurt, nutmeg, salt, and pepper. Set aside.

Step 5: Make the Roasted Garlic Aioli

Squeeze the soft roasted garlic cloves into a small bowl. Mash with a fork until smooth. Add mayo, lemon juice, and salt. Whisk together. Thin with water if desired.

Step 6: Assemble and Garnish

Spoon the creamy spinach mixture into each crisped sweet potato skin. Drizzle or dollop with roasted garlic aioli. Sprinkle with crushed red pepper flakes and extra feta for that gorgeous finishing touch.

Prep Time: 20 minutes
Cook Time: 60 minutes

Nutrition

Calories: 195
Sodium: 280mg
Fat: 10g
Saturated Fat: 3g
Carbohydrates: 21g
Fiber: 4g
Protein: 6g