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Stuffed Sweet Potato 3-2-1
Prep: 10 min
Cook: 25 min
Servings: 2
A fresh twist on the classic stuffed spud.


  • 400 g sweet potato
  • 1 spray olive or canola oil spray
  • 1/2 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 cup quinoa
  • 1/2 tsp reduced-salt vegetable stock
  • 1/2 cup frozen spinach
  • 1/4 cup almonds
  • 1 tbs sultanas
  • 1/4 cup reduced-fat feta cheese
  • to taste pepper


  1. Preheat oven to 200°C (or 180° C fan forced) and line an oven tray with baking paper.
  2. Scrub sweet potato, slice in half lengthways and prick all over with a fork. Microwave for 6 minutes on HIGH, flipping the sweet potato over half way through. Put sweet potato in the oven and bake for 20 minutes, flipping it over half way through.
  3. While the sweet potato is cooking, heat the oil in a frypan over a medium heat. Add onion and cook for about 5 minutes, till soft. Add garlic and cook for another 2 minutes. Add the frozen spinach and cook till soft.
  4. Cook quinoa according to packet instructions, adding the vegetable stock powder to the quinoa and water.
  5. Add the cooked quinoa, almonds, feta and sultanas to the onion mixture, stir and season with pepper.
  6. Use a fork to scratch and mash the top of the sweet potato, then top each one with half the quinoa filling.


Swap quinoa with couscous or rice

  • recipe step image
    Ingredients for stuffed sweet potato
  • recipe step image
    Use a fork to scratch and mash the top of the sweet potato before topping with the quinoa.
Serving Suggestion:

Serve with a squeeze of lemon for extra zing.


*To make this dish dairy free, swap the feta for an extra tablespoon of almonds.

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Nutrition Information

per serving per 100g
Energy 2081 kJ 684 kJ
497 Cal 163 Cal
Protein 19 g 6 g
Fat, total 15 g 5 g
— saturated 3 g 1 g
Carbohydrate 64 g 21 g
— sugars 22 g 7 g
Sodium 351 mg 115 mg
Fibre 14 g 4.6 g

Member comments & rating

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Comments (5)

  • Avatar

    Love this recipe. I make this for my daughter and I every time she comes to visit. I use sunflower seeds instead of almonds and fresh spinach instead of frozen, only because that's what I usually have on hand.
    Nicki Clarke
    Posted on: 10 Jan 21

  • Avatar

    It was ok, I followed the recipe for 4 people and had heaps of the filling left over. Don't know if I would do it again.
    April Foord
    Posted on: 08 Apr 18

  • Avatar

    Mixed left overs with left over quick tuna couscous recipe.
    Posted on: 22 Feb 18

  • Avatar

    Quite tasty. Swapped the feta for parmesan and the quinoa for couscous.
    Cara MacHugh
    Posted on: 04 Feb 18

  • Avatar

    Just so tasty, I'll be making these again for sure!
    Sian Kershaw
    Posted on: 15 Dec 17

Rating (5 ratings)