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Top view of Spinach And Artichoke Baked Sweet Potato topped with parmesan and chopped parsley.

Spinach And Artichoke Stuffed Baked Sweet Potato

Make a creamy spinach and artichoke stuffed baked sweet potato recipe that is simple but absolutely delicious.
Categories Clean Eating. Gluten-Free, Easy Dinner, Healthy Recipes, Meal Prep, Paleo, Weeknight Dinner
Difficulty Easy
Keyword baked sweet potato
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 250 kcal
Author Lacey Baier


  • 4 medium sweet potatoes

For Spinach And Artichoke Stuffing:

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup chopped artichoke hearts
  • 1 lb baby spinach
  • 1/4 cup full fat cottage cheese
  • 1/2 cup full fat plain greek yogurt
  • 1/2 cup grated parmesan cheese
  • 1 cup cooked chicken breast, diced (optional)

For serving:

  • grated parmesan
  • chopped parsley


  1. Pre-heat oven to 425 degrees F.
  2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
  3. When the sweet potatoes have about 10 minutes left, make the spinach and artichoke stuffing.

For Spinach And Artichoke Stuffing:

  1. Heat olive oil over medium-high heat in a skillet, and then add minced garlic, and stir for 30-60 seconds, until fragrant.
  2. Then, add ½ cup chopped artichoke hearts, and heat through. Next, add in the baby spinach and toss until mostly wilted. Covering with a lid can help make this process move faster.
  3. Now, push the spinach and artichoke mixture to the side of the skillet, and then add in some plain greek yogurt and grated parmesan cheese. Stir this together until the mixture becomes smooth and the cheese has melted.
  4. Then, incorporate this into the spinach and artichoke mixture, until well mixed. Remove from heat.
  5. I like to add chicken to this mixture as well for a little additional protein and texture. So I’m going to add in some diced cooked chicken breast, but this is an optional step if you’d prefer to keep it out.*
  6. Transfer the spinach and artichoke mixture into the prepared sweet potato.
  7. Top with parmesan and parsley
Nutrition Facts
Spinach And Artichoke Stuffed Baked Sweet Potato
Amount Per Serving (1 stuffed sweet potato)
Calories 250 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 7mg2%
Sodium 703mg29%
Potassium 1119mg32%
Carbohydrates 33g11%
Fiber 6g24%
Sugar 7g8%
Protein 11g22%
Vitamin A 29395IU588%
Vitamin C 40.7mg49%
Calcium 271mg27%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.