Feta & Spinach Stuffed Baked Sweet Potatoes

Preheat your oven to 200°C.

Wash and scrub 2 raw sweet potatoes. Prick them all over with a fork, then rub the skins with 1 tsp olive oil and a pinch of salt. Place them on a baking sheet and bake for 40 minutes, or until completely tender when pierced with a knife.

While the potatoes bake, thaw 300g frozen chopped spinach. Place the thawed spinach into a clean kitchen towel and squeeze firmly over the sink to remove as much excess water as possible.

Peel and finely chop 1 small yellow onion. Peel and mince 2 garlic cloves.

Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Stir in the squeezed spinach, 1 tsp garlic powder, 1 tsp dried oregano, a pinch of ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 3 to 4 minutes to cook off any remaining moisture.

Remove the skillet from the heat. Finely grate the zest of 1 lemon to yield 1 tsp of zest, and squeeze 1 tbsp of lemon juice. Stir the zest, juice, 2 tbsp plain Greek yogurt, and 75g of crumbled feta cheese into the spinach mixture, reserving the remaining 25g of feta for topping.

In a small dry pan over medium heat, toast 2 tbsp raw sunflower seeds for 2 to 3 minutes, shaking constantly, until lightly golden and fragrant. Set aside.

Slice the baked sweet potatoes open lengthwise. Gently mash the sweet orange flesh inside with a fork, leaving a thin border around the skin to hold the shape.

Divide the spinach and feta mixture evenly between the sweet potatoes, packing it into the centers. Top with the remaining 25g crumbled feta.

Return the stuffed sweet potatoes to the oven at 200°C for 5 minutes, just until the filling is heated through and the feta on top is warm.

Trim and thinly slice 2 green onions. Garnish the sweet potatoes with the toasted sunflower seeds and sliced green onions before serving.