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Easy Creamy Sunflower Seed and Spinach Stuffed Sweet Potatoes

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4.9 from 46 reviews

A comforting dish featuring roasted sweet potatoes filled with a creamy, spinach-packed sunflower seed filling.

Ingredients

Scale
  • 4 medium Sweet Potatoes
  • 4 cups Fresh Spinach
  • ½ cup Sunflower Seeds
  • 1 cup Plant-Based Cream or Greek Yogurt
  • 2 cloves Garlic
  • 1 tablespoon Olive Oil
  • 2 tablespoons Lemon Juice
  • to taste Salt
  • to taste Pepper
  • to taste Fresh Herbs (Parsley or Basil)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork. Place them on a baking sheet lined with parchment paper, and roast for about 30-35 minutes or until tender when pierced with a fork.
  2. Toast the sunflower seeds in a small skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
  3. Sauté the minced garlic in olive oil over medium heat until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.
  4. Combine the sautéed spinach, toasted sunflower seeds, and plant-based cream (or Greek yogurt) in a mixing bowl. Add lemon juice and mix well until creamy.
  5. Stuff the cooked sweet potatoes by slicing them open lengthwise, fluffing the insides with a fork, and spooning the creamy filling generously into each potato.
  6. Garnish your stuffed sweet potatoes with freshly chopped herbs like parsley or basil for a touch of color and brightness. Serve warm, and enjoy.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F until warmed through.

Nutrition

Find it online: https://pennykitchenz.com/creamy-sunflower-seed-spinach-stuffed-sweet-potatoes/

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