Garlicky Spinach and Egg Stuffed Sweet Potatoes

Why You’ll Love This Recipe

• Comforting and nourishing: tender sweet potatoes meet silky eggs and bright tahini-lemon.
• Balanced flavors: sweet, garlicky, tangy, and just a touch of heat.
• Great any time of day: hearty breakfast, satisfying lunch, or light dinner.
• Flexible: swap cheeses, make it vegetarian or vegan, and add your favorite toppings.

Grocery List

• Produce: 4 sweet potatoes, 1 lemon, 4 garlic cloves, 10 oz baby spinach, fresh parsley or dill (optional)
• Dairy: Unsalted butter, feta or goat cheese, milk (optional; or use water)
• Pantry: Tahini, olive oil, maple syrup or honey, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Roasted Sweet Potatoes

• 4 medium sweet potatoes (8–10 oz each)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Garlicky Sautéed Spinach

• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• 10 oz baby spinach
• 1/4 tsp kosher salt, plus more to taste
• Pinch red pepper flakes (optional)

Soft-Scrambled Eggs

• 8 large eggs
• 2 tbsp milk or water
• 2 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Tahini-Lemon Drizzle

• 1/3 cup tahini (well-stirred)
• 3 tbsp fresh lemon juice
• 1 small garlic clove, finely grated or minced
• 2 tsp maple syrup or honey
• 1/4 tsp kosher salt
• 3–6 tbsp warm water, to thin

To Finish & Serve

• 1/2 cup crumbled feta or goat cheese (2 oz)
• 2 tbsp chopped fresh parsley or dill (optional)
• Pinch red pepper flakes or Aleppo pepper (optional)
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prep the sweet potatoes

Preheat the oven to 425°F (220°C) with a rack in the center. Scrub and dry the sweet potatoes. Prick each potato 6–8 times with a fork. Rub with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place on a parchment-lined sheet pan or directly on the oven rack over a foil-lined lower rack to catch drips.

Step 2: Roast until tender

Roast for 45–60 minutes, turning once halfway, until the skins are slightly crisp and a skewer slides through the center with no resistance. Timing varies with size; start checking at 45 minutes. Keep warm.

Step 3: Whisk the tahini-lemon drizzle

In a bowl, whisk the tahini, lemon juice, grated garlic, maple syrup or honey, and kosher salt. The mixture will seize and thicken at first. Add warm water 1 tablespoon at a time, whisking until smooth and pourable (usually 4–5 tablespoons total). Taste and adjust salt or lemon to your liking. Set aside.

Step 4: Sauté the garlicky spinach

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds (do not brown). Add the spinach, 1/4 tsp salt, and a pinch of red pepper flakes if using. Toss with tongs until wilted and glossy, 2–3 minutes. If the pan releases liquid, cook another 30–60 seconds to evaporate. Transfer to a plate and keep warm.

Step 5: Soft-scramble the eggs

Whisk eggs with milk or water and 1/4 tsp kosher salt until well combined and slightly frothy. Melt butter in a clean nonstick skillet over low heat. Pour in the eggs and cook slowly, stirring with a spatula, sweeping the bottom and edges constantly to form small, tender curds. This takes 5–7 minutes. When the eggs look glossy and just barely set (still a touch runny), remove from heat; residual heat will finish them. Season with black pepper.

Step 6: Split, fluff, and fill the potatoes

Use a sharp knife to slice each sweet potato lengthwise, stopping before cutting through the bottom skin. Gently squeeze the ends to open. Fluff the flesh with a fork. Divide the garlicky spinach among the potatoes, then spoon on the soft-scrambled eggs. Sprinkle evenly with the crumbled feta or goat cheese.

Step 7: Drizzle and serve

Generously drizzle the tahini-lemon sauce over the stuffed potatoes. Finish with chopped parsley or dill and a pinch of red pepper flakes or Aleppo pepper for color and heat. Serve immediately with lemon wedges for squeezing.

Pro Tips

• Similar-size potatoes cook evenly; choose medium potatoes that feel heavy for their size.
• For extra-crisp skins, roast directly on the oven rack and place a foil-lined sheet on a lower rack to catch any drips.
• Use warm water to thin the tahini; cold water can cause it to clump.
• Soft-scrambled eggs keep cooking off the heat—pull them while still glossy and slightly underdone.
• If your spinach is very wet, spread it on a plate and pat dry with paper towels before stuffing to avoid soggy potatoes.

Variations

• Vegan: Swap the eggs for a tofu scramble and use a plant-based feta or toasted pepitas. The tahini-lemon drizzle is already dairy-free.
• Spicy Harissa: Whisk 1–2 tsp harissa paste into the tahini sauce and finish with extra Aleppo pepper.
• Protein Boost: Add crispy chickpeas, crumbled cooked bacon, or flaked hot-smoked salmon before drizzling.

Storage & Make-Ahead

Roast the sweet potatoes up to 4 days ahead; cool, wrap, and refrigerate. Reheat at 375°F (190°C) for 15–20 minutes. Make the tahini sauce up to 1 week ahead; refrigerate and thin with warm water before serving. Sautéed spinach keeps 2–3 days. Soft-scrambled eggs are best fresh, but leftovers can be gently rewarmed over low heat with a splash of milk. If assembling for meal prep, keep components separate and combine just before serving for the best texture.

Nutrition (per serving)

Approximate: 520 calories; 28 g fat; 47 g carbohydrates; 8 g fiber; 20 g protein; 740 mg sodium. Values will vary based on cheese selection and seasoning.