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Caramelized Onion & Spinach Stuffed Sweet Potatoes

These Caramelized Onion & Spinach Stuffed Sweet Potatoes are the perfect cozy dish for fall and the holidays. Sweet, roasted potatoes are filled with creamy ricotta, tangy feta, and a savory mix of caramelized onions and spinach, then finished with dried cranberries and fresh herbs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 Sweet Potatoes
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 4 Medium sweet potatoes
  • 2 tbsp Olive oil divided
  • 1 tbsp Butter
  • 1 Large yellow onion thinly sliced
  • 2 cups Baby spinach
  • 1 cup Ricotta cheese
  • ½ cup Crumbled feta cheese plus more for garnish
  • ¼ tsp Salt plus more to taste
  • ¼ tsp Black pepper
  • ¼ tsp Ground nutmeg optional, but great for the holidays
  • ¼ cup Dried cranberries
  • Fresh thyme or rosemary leaves for garnish

Equipment

  • Baking Sheet
  • Large skillet
  • Wooden spoon or spatula
  • Small mixing bowl
  • Knife & cutting board

Method
 

  1. Roast the Sweet Potatoes
    Preheat your oven to 400°F (200°C).
    Scrub the sweet potatoes clean, pierce them a few times with a fork, and place them on a foil-lined baking sheet.
    Bake for 45–55 minutes, or until fork-tender.
    Let them cool slightly while you prepare the filling.
  2. Caramelize the Onions
    In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
    Add the sliced onions and a pinch of salt.
    Cook slowly, stirring occasionally, for 20–25 minutes, until the onions turn deep golden brown and sweet.
  3. Wilt the Spinach
    Push the onions to one side of the pan and add the remaining 1 tablespoon olive oil to the other side.
    Add the spinach and cook for 2–3 minutes, just until wilted.
    Stir together with the onions and season with salt, pepper, and nutmeg.
  4. Prepare the Ricotta & Feta Mixture
    In a small bowl, stir together the ricotta cheese, ½ cup feta, a pinch of salt, and a little black pepper.
    You can also add a bit of lemon zest for brightness (optional).
  5. Assemble the Stuffed Sweet Potatoes
    Slice each roasted sweet potato lengthwise down the center and gently press the ends to open them up slightly.
    Fluff the insides with a fork.
    Spoon a layer of the ricotta-feta mixture into each sweet potato, then top with the caramelized onion and spinach mixture.
    Sprinkle with dried cranberries and a little extra feta cheese for garnish.
  6. Garnish & Serve
    Finish with a drizzle of olive oil or balsamic glaze if desired, and top with fresh thyme or rosemary leaves.
    Serve warm.