Air fryers give you that perfectly baked sweet potato texture — crispy skin, fluffy interior — in way less time. Stuff them with garlicky spinach and tangy vegan feta, and you get a dinner that looks fancy but takes about as much effort as opening a jar.

I make these Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes all the time when I want dinner that feels thoughtful but doesn’t require an evening of culinary drama. They travel well for leftovers, they please picky eaters, and they somehow convince people that vegetables can indeed be the main event. Curious? Good. Let’s get into it.

Quick Info for Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes

Prep Time: 10 minutes
Cook Time: 1 hour (air fryer)
Total Time: 1 hour 10 minutes
Servings: 4
Calories per serving: ~345 kcal (approximate — depends on potato size and amount of feta)

Bold takeaway: Air frying speeds up the “baked” sweet potato process and gives you a crispier skin than a microwave, all while keeping the inside fluffy.

Why I love this recipe (and you will too)

I love that the sweetness of roasted sweet potato pairs perfectly with salty, tangy vegan feta and garlicky spinach. The contrast in textures — crisp skin, creamy filling, soft wilted greens — makes every bite interesting. Also, the air fryer keeps my oven free for other things (like cookies or, you know, heating up leftover pizza), which I appreciate on busy nights.

Ever wondered why sweet potatoes feel so indulgent even when they’re healthy? That natural caramel sweetness + a savory filling = comfort food that doesn’t make you regret it later. FYI, this recipe is great for meal-prep and entertaining.

Ingredients (serves 4)

4 large sweet potatoes, similar size for even cooking
2 cups fresh spinach, packed (baby spinach works best)
¼ cup crumbled vegan feta (store-bought or homemade)
1 tbsp olive oil (for sautéing)
1 clove garlic, minced (or 2 if you love garlic)
Salt & black pepper, to taste
Optional: chopped chives or parsley for garnish, lemon zest or a squeeze of lemon for brightness

Bold: use similar-sized potatoes so they all finish at the same time.

Equipment (super basic)

Air fryer (basket or drawer style)
Large skillet (for sautéing spinach)
Small bowl for mixing feta and spinach
Fork and knife for opening and mashing the potato flesh
Tongs (optional, for flipping potatoes)

No fancy gear required. If you don’t have an air fryer, I’ll include an oven tweak below.

Step-by-step: How to make Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes

1) Prep the potatoes

Scrub the sweet potatoes well and dry them. Poke each potato a few times with a fork so steam can escape. Rub the skins lightly with a drizzle of olive oil and a pinch of salt.

2) Air fry the potatoes

Preheat the air fryer to 380°F (190°C). Place the potatoes in the basket without crowding. Air fry 35–45 minutes, flipping halfway, until a fork slides easily into the flesh. Check at 30 minutes if your potatoes are smaller.

3) Make the filling while the potatoes cook

Heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant. Add the spinach and toss until wilted, about 2–3 minutes. Remove from heat, season with salt and pepper, and let cool slightly. Stir in the ¼ cup vegan feta.

4) Stuff the potatoes

When potatoes finish, let them rest 3–5 minutes. Slice each potato lengthwise, open it slightly, and use a fork to fluff the interior and create a little well. Spoon in the spinach-feta mixture, pressing gently so the filling nests in the sweet potato.

5) Finish & serve

Garnish with herbs, lemon zest, or another crumble of vegan feta. Serve hot.

Bold pro tip: If you want melty-looking feta, pop the stuffed potatoes back in the air fryer at 350°F for 3–4 minutes. The feta won’t melt like dairy, but it warms and softens nicely.

Tips for better results

Choose similar-sized potatoes for even cooking. I once cooked a tiny potato next to a huge one; the tiny one turned into a very sad chip.
Don’t crowd the air fryer basket. Give air room to circulate for crisp skin.
Microwave a minute if you’re in a rush — that speeds initial cooking, then finish in the air fryer for crisping. Not cheating, just smart.
Salt the skin lightly before air frying for better flavor and texture.
Fresh spinach vs. frozen? Fresh gives the best texture. If using frozen, thaw and squeeze excess water before sautéing.

Variations & swaps (keep it interesting)

Make it heartier: add cooked quinoa or lentils to the filling for extra protein.
Spicy kick: toss in red pepper flakes or a drizzle of sriracha.
Herby lemon version: add lemon zest and chopped dill to the spinach.
Vegan feta swap: try crumbled tofu seasoned with lemon and a pinch of kala namak for ‘eggy’ tang.

Oven alternative (no air fryer?)

Preheat your oven to 400°F (200°C). Bake potatoes on a rimmed sheet for 50–60 minutes until tender. The oven gives lovely results but takes longer. If you love crispy skin, finish under the broiler for a couple of minutes while watching closely.

Still Hungry, Try It:-

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Serving suggestions & pairings

Serve with a crisp green salad (think arugula, lemon vinaigrette) to cut the richness.
Add a dollop of vegan yogurt or tahini drizzle for creaminess.
Pair with roasted Brussels sprouts or a grain salad for a full meal.
Top with toasted seeds (pumpkin or sunflower) for crunch.

IMO, these stuffed potatoes pair wonderfully with a tangy slaw to balance the sweetness.

Storage, reheating & meal prep

Fridge: Store leftover stuffed potatoes in an airtight container for up to 3 days.
Freezer: You can freeze plain cooked potatoes (without filling) for up to 2 months. Thaw overnight before stuffing.
Reheat: Warm in the air fryer at 350°F (175°C) for 6–8 minutes to revive crisp skin and warm filling. In the microwave, 1–2 minutes works but the skin won’t be crisp.

Bold tip: If you plan to meal-prep, roast a batch of potatoes, store them plain, and fill them fresh before serving.

Nutrition snapshot (approximate)

Calories per serving: ~345 kcal (based on 1 stuffed potato per person with the recipe quantities given)
What affects calories: potato size, amount of oil, and amount of feta you actually use. Add a grain or extra seeds and the calories go up.
Nutrition highlights: sweet potatoes deliver beta-carotene (vitamin A), fiber, and complex carbs; spinach adds iron and vitamins; vegan feta adds flavor with modest calories.

My honest take & mom-test

I first made these when I wanted something wholesome and quick after a late soccer practice. The kids declared them “main course” worthy, my partner declared them Insta-worthy, and I declared myself a genius (temporarily). Jokes aside, these hit the comfort-food sweet spot without collapsing into greasy sadness. If you want a dinner that acts like a hug, this is it.

Quick troubleshooting

Potatoes aren’t soft after 45 minutes? Increase time by 5–10 minutes and test again. Air fryer temps vary.
Filling too watery? Sauté a touch longer to evaporate moisture before mixing with feta.
Too salty? Skip added salt until you taste the combined filling; vegan feta sometimes packs salt.

Final thoughts

These Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes feel like a treat but behave like a weekday dinner. They scale easily, they travel well, and they’ll win over folks who say they “don’t really do vegetables.” Give them a try this week — roast a batch for dinner and keep the extras for lunch. If you want, I can format this into a printable recipe card or scale it for a larger crowd. Want that?

If you try this, drop a line and tell me how you topped yours — I love swapping serving ideas.