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Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes

Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes

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
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Prep Time 10 minutes
1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: DINNER
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 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

  • 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.

Method
 

  1. Prep the potatoes
  2. 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.
  3. Air fry the potatoes
  4. 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.
  5. Make the filling while the potatoes cook
  6. 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.
  7. Stuff the potatoes
  8. 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.
  9. Finish & serve
  10. Garnish with herbs, lemon zest, or another crumble of vegan feta. Serve hot.
  11. 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.

Notes

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.

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.