4 medium sweet potatoes
1 tbsp olive oil
3 cloves garlic, minced
1 (15 oz) can cannellini beans, rinsed and drained
4 cups baby spinach
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
1/2 cup crumbled feta cheese
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Lemony Yogurt Drizzle
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp olive oil
1 small garlic clove, grated
Pinch of salt
Preheat oven to 425°F. Pierce sweet potatoes several times with a fork and place on a baking sheet. Roast 45–55 minutes, until tender. Meanwhile, whisk together all yogurt drizzle ingredients in a small bowl. Refrigerate until ready to serve. Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in cannellini beans, oregano, and crushed red pepper flakes, if using. Cook 2–3 minutes. Add spinach and cook until wilted. Season with salt and black pepper. Slice sweet potatoes open and fluff the insides with a fork. Spoon the white bean mixture into each potato. Top with feta cheese, parsley, and a drizzle of lemony yogurt sauce.
