Sweet Potato Stuffed with Halloumi, Spinach and Mint-Yogurt Dressing is one of those dishes that feels just right — comforting, flavorful, and simple to pull together. Roasted sweet potatoes form a warm, fluffy base for crispy halloumi, sautéed spinach with garlic, and a creamy mint-yogurt dressing that brightens every bite.
This recipe came together on a cool evening when I was craving something hearty but fresh. The sweet potatoes roasted slowly, filling my kitchen with the scent of smoked paprika. It felt like home — cozy and inviting. When I added the salty, golden halloumi and that cooling yogurt drizzle, it quickly became a weeknight favorite.
You see, growing up, sweet potatoes were always on the table — often mashed or roasted, but rarely celebrated as the star. That changed for me when I began experimenting with Mediterranean flavors. I discovered how beautifully the earthy sweetness of sweet potato pairs with salty halloumi and the bright burst of fresh mint.
One evening, as I was preparing spinach and ricotta stuffed sweet potatoes with herb drizzle, the idea struck to swap ricotta for halloumi and elevate it with a cool mint-yogurt dressing. That’s when this favorite was born.
And if you’ve ever tasted Mediterranean spinach and feta cheese crisps, you’ll understand why that combination — creamy, crispy, herby — inspired so many of my weeknight creations.
For more cozy recipes like this one, be sure to follow me on Pinterest: pinterest.com/recipesbysylvia
Why This Stuffed Sweet Potato Is a Must-Try
What makes this sweet potato stuffed with halloumi, spinach and mint-yogurt dressing so special isn’t just how good it tastes — it’s how easy it is to fall in love with. Each bite has the perfect balance: soft, caramelized sweet potato; crispy, salty halloumi; warm, garlicky spinach; and that bright, herby yogurt drizzle pulling everything together.
It’s satisfying without feeling heavy. Fresh, but deeply comforting. The kind of dish that checks every box when you want something vegetarian, wholesome, and packed with flavor.
This recipe also fits beautifully into real life. It’s quick enough for a weeknight, yet interesting enough to serve to guests. You can customize it with extra toppings, switch up the greens, or add crunch with seeds or nuts — and it still works every time.
Plus, it’s naturally gluten-free, and when paired with a simple side or salad, it becomes a full, nourishing meal you’ll crave again and again.
With just a handful of ingredients and minimal prep, this stuffed sweet potato proves you don’t need complicated techniques to make something truly delicious.
Ingredients & Preparation
The Flavors That Make It Shine
This dish works because every ingredient adds something essential. Below is a breakdown of what you’ll need to make this recipe a success. Most of these are pantry staples or easy to find at any grocery store — and a few smart swaps can make it even more flexible.
Ingredient Table
| Ingredient | Purpose/Notes |
|---|---|
| 2 large sweet potatoes | Roasted base, naturally sweet and hearty |
| 200g halloumi cheese, cubed | Salty, crisp protein — pan-fried for golden edges |
| 2 cups fresh spinach | Wilted with garlic, adds warmth and earthiness |
| 2 tbsp olive oil | For frying and sautéing |
| 1 garlic clove, minced | Boosts the spinach with depth and aroma |
| 1 tsp smoked paprika | Adds a mild, smoky finish |
| Salt and pepper | To balance and bring out natural flavors |
| Mint-Yogurt Dressing | |
| ½ cup Greek yogurt | Creamy base for the dressing |
| 2 tbsp fresh mint, finely chopped | Adds freshness and lift |
| 1 tsp lemon juice | Brightens the yogurt mixture |
| 1 tbsp olive oil | Gives the dressing a silky texture |
| Pinch of salt | Enhances the dressing’s overall balance |
This combo is rich in texture and naturally flavorful — but also easy to modify. Don’t have halloumi? Try paneer or extra-firm tofu. No mint? Basil or parsley will still give you a lovely herbal pop. And if you’re out of Greek yogurt, sour cream or labneh works beautifully too.
Tools You’ll Need (Nothing Fancy!)
-
A baking tray for the sweet potatoes
-
A non-stick or cast iron skillet for frying halloumi
-
A mixing bowl and whisk for the dressing
-
Basic tools: knife, fork, spoon, tongs, etc.
Simple, right? This recipe doesn’t require anything beyond the basics, which is part of its charm. It’s low-effort but big on payoff.
If you’re already a fan of sweet potato-based meals, you might also enjoy honey roasted sweet potatoes with feta and pecans — another dish that plays on the sweet-salty combo — or even this spinach feta quiche with sweet potato crust, perfect for a weekend brunch.
Cooking Instructions & Tips
How to Make It – Step by Step
This recipe comes together in under an hour, most of it hands-off. Here’s how to get that perfect golden crisp on the halloumi, a creamy yogurt drizzle, and sweet potatoes that are tender to the core.
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes well, then pierce each one with a fork several times. Place them on a baking tray and roast for 40–45 minutes, or until soft all the way through.
Step 2: Fry the Halloumi
While the potatoes are roasting, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the halloumi cubes and fry until golden on all sides, about 2–3 minutes per side. Transfer to a plate and set aside.
Step 3: Sauté Spinach with Garlic
In the same pan, add a bit more oil if needed and toss in the minced garlic. Let it cook just until fragrant, then add the spinach. Stir for 2–3 minutes until wilted. Season with salt and pepper to taste.
Step 4: Make the Mint-Yogurt Dressing
In a small bowl, whisk together Greek yogurt, finely chopped mint, lemon juice, olive oil, and a pinch of salt. The result should be creamy and pourable, with flecks of mint throughout.
Step 5: Assemble and Serve
Once the sweet potatoes are roasted, carefully slice them open lengthwise. Use a fork to gently fluff the inside. Layer on the spinach, followed by crispy halloumi, and finish with a generous drizzle of mint-yogurt dressing. Sprinkle smoked paprika over the top for an extra flavor kick.
Tips and Tricks to Nail It Every Time
-
Choose similar-sized sweet potatoes so they roast evenly.
-
Don’t overcrowd the pan when frying halloumi — space gives it that golden crust.
-
Fresh mint really makes the dressing pop — but dried mint can work in a pinch.
-
Want a little heat? Add a pinch of chili flakes or harissa into the spinach.
-
The dish holds up well warm or room temperature, so it’s perfect for prep-ahead dinners.
For more stuffed sweet potato ideas, check out this spinach mushroom feta version with lemon-tahini dressing or the festive twist in ricotta and spinach stuffed sweet potatoes with cranberry glaze.
Serving, Storing & Pairing
What to Serve with It
This sweet potato stuffed with halloumi, spinach and mint-yogurt dressing is a complete dish on its own — but it pairs beautifully with a fresh side or dip if you’re looking to round out the plate.
For a light and refreshing contrast, serve it alongside this traditional Greek salad (Horiatiki). The crisp cucumber and juicy tomatoes bring an extra crunch that plays well with the creamy yogurt and soft sweet potato.
Looking for something more snackable or dip-friendly? A spoonful of roasted zucchini hummus on the side adds an earthy, velvety spread you can scoop up with each bite of the stuffed potato. It makes for a deliciously balanced vegetarian plate, whether served warm or at room temperature.
Finish with a drizzle of extra olive oil, a few toasted seeds or pine nuts, or even a sprinkle of za’atar or sumac for added Middle Eastern flair.
How to Store and Reheat
This recipe stores surprisingly well and can even be made ahead for busy weekdays.
To store:
-
Let the stuffed sweet potatoes cool completely.
-
Transfer them to an airtight container, keeping the dressing separate.
-
Refrigerate for up to 3 days.
To reheat:
-
Place in the oven at 350°F (175°C) for about 10–15 minutes, or until warmed through.
-
You can also microwave them on medium for 2–3 minutes, though the halloumi will be softer and less crisp.
Note: Add the yogurt-mint dressing after reheating to preserve its fresh texture and flavor.
This dish makes an easy, no-fuss lunch or a next-day dinner that still tastes just as good.
Frequently Asked Questions
Can I make this vegan?
Yes! Swap the halloumi for crispy tofu or vegan feta, and use a thick plant-based yogurt like cashew or coconut for the dressing.
Can I prep it ahead?
Definitely. Roast the sweet potatoes and mix the dressing up to two days in advance. Store separately and assemble when ready.
What’s a good halloumi substitute?
Try grilled paneer, firm feta chunks, or tofu. Just note that halloumi’s unique texture gives this dish its signature bite.
Is it gluten-free?
Yes, it’s naturally gluten-free. Just double-check your yogurt label for any hidden additives.
Can I freeze leftovers?
Freezing isn’t ideal — halloumi and spinach can get watery. It’s best fresh or refrigerated for up to three days.
Conclusion
There’s something so satisfying about a meal that feels both wholesome and indulgent — and this sweet potato stuffed with halloumi, spinach and mint-yogurt dressing is exactly that. It’s the kind of dish that looks impressive, tastes incredible, and comes together with ease. The sweetness of the potato, the salty halloumi, and the cooling yogurt-mint combo create that perfect bite you’ll want to revisit again and again.
Whether you’re preparing it for a cozy weeknight dinner or adding it to your vegetarian entertaining rotation, this recipe delivers comfort and color in every forkful.
If you love this kind of flavor-packed, veggie-forward meal, you might also enjoy my roasted butternut squash with herb yogurt or these crispy cauliflower bites with tahini mint sauce — both pair wonderfully with similar Mediterranean elements.
Enjoyed this recipe?
Please rate it, leave a comment, and share it on Pinterest at pinterest.com/recipesbysylvia. Your feedback helps me share more meals you’ll love!
Sweet Potato Stuffed with Halloumi, Spinach and Mint-Yogurt Dressing
- Total Time: 60
- Yield: 2 servings
- Diet: Vegetarian
Description
Sweet Potato Stuffed with Halloumi, Spinach and Mint-Yogurt Dressing is a comforting, colorful vegetarian dish with roasted sweet potatoes, crispy halloumi, garlicky spinach, and a cool, creamy mint yogurt drizzle.
Ingredients
• 2 large sweet potatoes
• 200g halloumi cheese, cubed
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• For the Mint-Yogurt Dressing:
• 1/2 cup Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• Pinch of salt
Instructions
1. Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork. Place on a tray and roast for 40–45 minutes until tender.
2. Heat 1 tbsp olive oil in a skillet. Add halloumi cubes and fry until golden and crispy. Set aside.
3. In the same pan, sauté garlic until fragrant. Add spinach and cook for 2–3 minutes until wilted. Season with salt and pepper.
4. In a bowl, whisk together Greek yogurt, chopped mint, lemon juice, olive oil, and salt to make the dressing.
5. Slice open the roasted sweet potatoes and fluff the insides gently with a fork.
6. Stuff with sautéed spinach, top with crispy halloumi, and drizzle generously with the mint-yogurt dressing.
7. Sprinkle smoked paprika on top before serving.
Notes
– Paneer or firm tofu can be used instead of halloumi.
– Use parsley or basil if fresh mint isn’t available.
– To make it vegan, swap in plant-based yogurt and cheese.
– Best enjoyed fresh, but leftovers store well in the fridge for 3 days.
– Add a pinch of chili flakes to the spinach for heat.
- Prep Time: 15
- Cook Time: 45
- Method: Roasting, Skillet
- Cuisine: Mediterranean