Roasted Sweet Potatoes with Spinach and Feta Spread

A delicious meatless dish where the perfect harmony of flavors is created by sweet potatoes and salty feta. The preparation is quick and easy, making it suitable for lunch or dinner. For an extra dose of vitamins, serve it with a bowl of your favorite salad.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Sweet potato

  • 4 spoon Oil, olive

  • 100 g Spinach, raw

  • 2 pod Garlic, fresh

  • 180 g Sour cream

  • 150 g Cheese, feta

  • pieces Salt, table

  • pieces Spices, pepper, black

Steps

  1. Preheat the oven to 200 degrees Celsius. Thoroughly wash the sweet potatoes under running water and dry them with paper towels. Cut them in half lengthwise.

  2. Line a low baking dish with parchment paper. Arrange the sweet potato halves on it, cut side up. Brush the halves with olive oil (using a brush) and lightly salt them. Bake the sweet potatoes in the preheated oven for about 40 minutes or until they are completely tender.

  3. While the potatoes are baking, clean, wash, and dry the spinach. Peel and finely chop the garlic.

  4. Heat olive oil in a pan and quickly sauté the spinach until it wilts. Add the garlic and sauté until fragrant. Lightly salt and pepper the spinach. Remove from heat and let it cool.

  5. In a bowl, crumble the feta cheese and mix it with sour cream. Add the cooled spinach, chopping it beforehand if desired. Taste the spread and season it with additional pepper and/or salt if needed.

  6. Serve the roasted sweet potato halves on plates. Top them with the spread and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 226.69 kcal
  • Fat: 19.12 g
    • Saturated Fat: 7.97 g
  • Carbohydrates: 5.78 g
    • Sugars: 1.2 g
  • Protein: 7.17 g
  • Fiber: 0.6 g