Veggie and Feta Stuffed Sweet Potato

Ingredients

• Sweet potatoes (4 medium)
• Olive oil (2 tablespoons)
• Red onion (1 medium, diced)
• Red bell pepper (1 medium, diced)
• Zucchini (1 medium, diced)
• Garlic (2 cloves, minced)
• Fresh spinach (2 cups, chopped)
• Feta cheese (1 cup, crumbled)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes thoroughly and prick them several times with a fork to allow steam to escape during baking.
3. Arrange the sweet potatoes on a baking sheet and bake for 40-45 minutes, or until they are fork-tender.
4. While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat.
5. Add the diced red bell pepper, zucchini, red onion, and minced garlic to the skillet. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.
6. Stir in the chopped spinach and continue to cook until wilted, approximately 2 minutes.
7. Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
8. Carefully cut a slit lengthwise in each sweet potato and gently push the ends toward the center to create an opening.
9. Scoop out some of the flesh from each sweet potato and transfer it to a mixing bowl. Mash the sweet potato flesh with a fork and season with salt and pepper to taste.
10. Fold the sautéed vegetables and crumbled feta cheese into the mashed sweet potato, mixing until well combined.
11. Spoon the flavorful vegetable and feta mixture back into the sweet potato skins.
12. Return the stuffed sweet potatoes to the oven for an additional 5 minutes to heat through and allow the flavors to meld.
13. Serve hot and enjoy your colorful and nutritious meal!