Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

These stuffed sweet potatoes with quinoa and spinach make a delicious and colorful entree or side dish.  Tender, healthy sweet potatoes are roasted and then topped with a flavorful mixture of quinoa, spinach, cranberries, pecans and feta cheese.

Recipe updated 10/28/17 with nutritional info and additional tips on how to make the recipe.

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

I’ve been experimenting with different baked sweet potato recipes lately and this recipe for stuffed sweet potatoes with quinoa and spinach has been my favorite.

It is flavorful, healthy and colorful. A savory stuffed sweet potato packed with healthy ingredients is the perfect fall dish.

How to make stuffed sweet potatoes:

  • Roast your sweet potatoes until they are tender and soft.
  • While the sweet potatoes are roasting, sauté the spinach and add the cooked quinoa, cranberries, feta and pecans.  Stir to combine.
  • When the sweet potatoes are done, add the spinach and quinoa mixture to the top of the roasted sweet potatoes creating a delicious stuffed sweet potato that is ready to eat.

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

The easiest way to cook a sweet potato:

Want to know the easiest way to cook a sweet potato?

  • Just slice it in half lengthwise, coat with a little olive oil and roast in the oven until it’s soft and tender.  It’s much easier to tell when the sweet potato is ready when it’s sliced in half.  Just test with a fork to see if the fork easily pierces the center of the sweet potato.
  • Using this method you’ll no longer risk having an under cooked sweet potato.

Health benefits from stuffed sweet potatoes:

Sweet potatoes have a lot of health benefits.  They are packed with beta carotene – which helps boost your immune system, provides anti-inflammatory health benefits and promotes healthy skin and eyes. Eating a stuffed sweet potato is a great way to get more beta carotene into your diet.

This dish is high in fiber and the quinoa and pecans give it a boost of protein.

I love stuffed sweet potatoes for dinner – they are a filling, flavorful and healthy meal.

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

This dish would make a great Thanksgiving side dish – especially if you have a vegetarian family member or friend coming for dinner.

If you’re looking for additional side dishes for Thanksgiving, here are a couple of choices:

On a personal note, this is my one hundredth recipe.  I want to thank everyone who regularly reads my blog.  I really appreciate your positive feedback and comments.  I hope you have enjoyed making the recipes as much as I have creating them!

Tips for making this recipe:

  • I cut the sweet potatoes in half and then roasted them – instead of roasting them whole.  I find it much easier to tell when the sweet potatoes are done this way.  Also, the cook a lot faster when cut in half.
  • Place the sweet potatoes face side down while they cook.
  • Try to slice the sweet potatoes evenly in half – so that they cook at the same rate.
  • Sweet potatoes vary on how long they take to roast depending on their size. So start checking the sweet potatoes for doneness around 30 minutes.  They should be soft and cooked all the way through.  If they still feel firm, cook for another 5 or 10 minutes.
  • I make a big batch of quinoa each week and keep it in the fridge to add to stir fries or salads.  I used it in this recipe.  By having pre-cooked quinoa on hand it makes this recipe even simpler to make.

If you make this recipe and enjoy it, come back and let me know by leaving a comment below!


Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

Roasted Sweet Potato Stuffed With Quinoa And Spinach | Green Valley Kitchen

These stuffed sweet potatoes with quinoa and spinach make a delicious and colorful entree or side dish.  Tender, healthy sweet potatoes are roasted and then topped with a flavorful mixture of quinoa, spinach, cranberries, pecans and feta cheese.

  • Author: Geraldine
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Vegetarian
  • Cuisine: American


  • 2 medium sized sweet potatoes
  • 6 cups of baby spinach – roughly chopped
  • 1 clove of garlic – minced
  • 1 tbs olive oil
  • 1 1/2 cups of cooked quinoa
  • 1/4 cup of pecan pieces
  • 1/4 cup dried cranberries
  • 1 to 2 ounces of feta cheese – diced
  • 6 twists of black pepper from a pepper mill
  • A pinch of salt


  1. Preheat oven to 400 degrees.
  2. 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.
  3. Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
  4. I used pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.
  5. While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.
  6. Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
  7. Gently toss feta into quinoa spinach mixture.
  8. When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.
  9. Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
  10. Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.


If you make this recipe and enjoy it, please come back and leave a message and rating for the recipe!  Thank you!


  • Serving Size: 4
  • Calories: 275
  • Sugar: 9.1g
  • Fat: 11.7g
  • Saturated Fat: 2.6g
  • Carbohydrates: 37.3g
  • Fiber: 5.9g
  • Protein: 7.5g



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74 comments on “Roasted Sweet Potatoes Stuffed with Quinoa and Spinach

  1. Rebecca

    Great tip for cooking the sweet potatoes. So easy to cut them in half before you cook them. Recipe is easy to modify too! Didn’t have pecans on hand so I used sliced almonds. Didn’t have feta so I omitted the cheese altogether. My husband and girls put a bit of butter and honey on the sweet potato. Great weeknight dinner!

  2. Remy

    This was excellent! I also roasted a quartered onion along with my sweet potatoes, it was delicious 🙂

    1. Geraldine Post author

      So glad you enjoyed the recipe, Remy! Roasting an onion with the sweet potatoes is a great idea. Thanks for taking the time to leave a message and a star rating – I appreciate hearing from you!

  3. Jo

    Geraldine! This was so easy and so delicious! Have made it several times already, and this Thanksgiving, it will be making an appearance instead of a sweet potato bake and potato casserole. This is so good as a left over! thanks for the delicious and good for us recipe!

    1. Geraldine Post author

      Thanks so much, Jo! This will make a great addition to your Thanksgiving table. I really appreciate that you took the time to let me know you enjoyed it and left a rating! Happy Thanksgiving!!

  4. Nat

    This recipe is my favourite!! I have made it so many times and its always a winner!! Thank you so much for the recipe! I would love to try more of your collections:)

    1. Geraldine Post author

      Hi Kate – I bought it on Amazon. I don’t remember the brand name but if you type in blue and white enamelware you should get some good options.

  5. Jennifer

    Delicious! I added half of a chopped onion, and some broccoli florets that needed to be used. I left out the feta since I took these for lunches, and it’s perfect! Very filling, but definitely healthy.

  6. Amanda

    I love this recipe! I’ve made this a few times now for work lunches. It is good hot or cold. I like using jalapeño feta cheese, which provides a nice balance of heat and sweet.

    1. Geraldine Post author

      Hi Amanda – thanks so much for letting me know. I really appreciate you taking the time to leave a comment! I haven’t heard of jalapeno feta – and I love feta – so I will definitely be on the look out for that at the market!

  7. em

    I used acorn squash instead of sweet potato and added some sautéd onion before the garlic and spinach. Not only was it delicious but also super easy to make and it looked beautiful! I would definitely make this again, especially for company!

    1. Geraldine Post author

      So glad you enjoyed it, Em! Acorn squash sounds like a great idea – I’m going to have to remember that when I come up with recipes for next thanksgiving!

    1. Geraldine Post author

      Hi Regan – I have not added any sugar to this dish. But please note that sweet potatoes have sugar in them – not refined sugar though. Hope you enjoy it if you make the recipe.

  8. elise anderson

    Are you using yams or sweet potatoes? The color in the photos would indicate that you are using yams.

  9. Meredith

    I made this recipe and it’s fantastic! I was curious about a calorie count if you happened to know per serving. Also I saw a taco stuffed sweet potato recipe on another site – would love to see a vegetarian take on this idea!

    1. Geraldine Post author

      Thanks so much, Meredith – I’m glad you enjoyed it! I don’t currently have calorie/nutrition info on my site – it’s something that I am thinking of adding this year. The taco stuffed sweet potato sounds like a great idea – I’ll add it to my recipe testing list. Thanks for taking the time to leave a comment!

      1. Meredith

        I don’t count calories – it was more out of curiosity. I ate a whole one as my dinner but it’s real food so I’m not too worried about it! Going to have to look thru your site for more recipes since this one was such a winner!

  10. GiGi Eats

    I really cant stop and WONT STOP eating sweet potatoes. I am so insanely obsessed, I might have a sickness! LOL! However…. Sweet Potatoes are filled with vitamins and minerals so… They should CURE this sickness?

  11. Emily

    I have to say, roasted potatoes dish has never been on my list of foods to try to make (or eat, because I always think that it is too simple and has no taste special!). But, after reading your recipe, at least I can say that I want to try cook and eat it once, thank you for introducing!

  12. Darci

    These look delicious. I am curious if the cranberries referenced in the recipe are actually Craisins, or dried cranberries. It doesn’t appear from the pictures or time allotted for cooking that they are in fact cranberries.

  13. Sabrina Zaragoza

    Thank you, this is really a dish with a lot of nutrients. I will make it for my beloved family. Fortunately, it is not hard to do too much! Cause I think I am not good at cooking 🙂 This stuffing dish is so amazing! Love you!

  14. Kelly@Inspired Edibles

    Geraldine, I could eat these every day! I love the sweet and savoury mixture you’ve put together and I can’t think of a better vessel than sweet potato. What a delicious and fresh way to enjoy the season’s eats. I’m sorry it took me a bit to get over here (my slowness is not indicative of my enthusiasm for this beautiful recipe, just out of it last week). I hope you’re having a bright start to the week! Thinking of you.

    1. Geraldine Post author

      Hi Kelly – thanks so much! The sweet and savory aspect really worked will in this dish. I’ve been making them a lot since they were so easy to make and pack up well for lunch. Hope all’s well with you!

    1. Geraldine Post author

      Thanks so much, Shelby – They came out great and would definitely be a good side or main dish for Thanksgiving. Thanks for stopping by and leaving a comment!

  15. Mimi

    These are gorgeous! I don’t love quinoa, but I know I can substitute any grain, really. Never thought to stuff sweet potatoes – thanks!

  16. sippitysup

    The weather in So Cal is still hot. So I find myself visiting cool weather food just to get myself in the seasonal mood. Wasn’t it Kevin Costner who said “Cook it and they will come”? I think he was referring to the weather, right? GREG

  17. Sues

    Pinned and will definitely be making these! I LOVE sweet potatoes and am always looking for new ways to incorporate them into my meals… This is a great way to actually make them THE meal. Perfect for dinner…. And bringing to work for next day lunch leftovers 🙂

  18. traci | Vanilla And Bean

    Ohhh my… a favorite. Sweet Potatoes! The filling is absolutely delicious packed with texture and nourishing ingredients. Delicious work! Hooray on your 100th post, Geraldine! I love following you, reading and gawking at your photog! Thank YOU for your inspiration and friendship. It means so much!

    1. Geraldine Post author

      Thanks so much, Traci. I feel the same way about you – I’ve been following you since the very beginning and I’m always inspired by your beautiful work. Glad we’ve been able to connect and become friends! Here’s to inspiring each other for another 100 recipes! xo

  19. Karen @ Seasonal Cravings

    I am so in love with sweet potatoes these days and they go with so many different sweet and savory flavors. I love having them as a quick lunch or dinner stuffed with whatever leftovers I can find. I look forward to trying them with spinach and feta. Happy 100th recipe!

    1. Geraldine Post author

      Thanks, Karen. I hadn’t thought of using leftovers to stuff potatoes – that’s a great idea. I always have some salad left over and that would work really well – thanks for the idea!

  20. Mary Ann | The Beach House Kitchen

    Congrats on your 100th recipe Geraldine!! I’m so happy to be following along at Green Valley Kitchen!
    These roasted sweet potatoes sound absolutely delicious! I’m not vegetarian, but I’ve been trying to incorporate more veggies into my diet and these look totally up my alley. Thanks for sharing and I’ll be looking forward to 100 more recipes from GVK!

    1. Geraldine Post author

      Thanks so much, Mary Ann – I can’t believe I made it to 100 recipes – I may not be the most consistent blogger but I keep plugging away. Here’s to the next 100!

  21. Cheyanne @ No Spoon Necessary

    I absolutely adore sweet potatoes, and I seriously can’t get enough of them during the fall. These look just heavenly, Geraldine! You packed these with ALLLL the yum! Love how healthy these are, but still BIG on flavor!! Fall dinner heaven going on here! Cheers!

    1. Geraldine Post author

      Right, Cheyanne – sweet potatoes are the best. This has been one of my favorite recipes so far this fall – I’ve been making extra and bringing them to work – and ate one for breakfast too!


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