Recipe

Creative Boursin Stuffed Sweet Potatoes

A healthy, wholesome weeknight dinner with crispy-skinned sweet potatoes, lemony spinach, and a creamy Boursin yogurt sauce that tastes way fancier than it is.

By Matt Campbell

•

4.8

A real photograph of two roasted sweet potatoes split open and stuffed with sautéed spinach, chickpeas, and a creamy Boursin yogurt sauce on a parchment-lined baking sheet

Jump to Recipe

Let’s talk about Boursin for a second. It’s creamy, garlicky, herby, and basically designed to make you look like you have your life together even if dinner is happening in a slightly chaotic 30 minutes. This recipe takes that soft, flavor-packed cheese and turns it into a bright, protein-boosted sauce that hits all the right notes without feeling heavy.

We’re roasting sweet potatoes until the skins get crisp and the insides go silky, then piling on a quick skillet filling of chickpeas, spinach, and lemon. Finish with a swoosh of Boursin mixed into Greek yogurt and a little water to get it drizzleable. The result is cozy carbs, crisp edges, and a creamy topping that makes you pause mid-bite and think, okay, wow.

A real photograph of a spoon drizzling creamy herb sauce over a split roasted sweet potato on a plate

Why It Works

Big flavor, smart balance: Boursin brings instant seasoning, while Greek yogurt lightens the sauce and adds a little protein.
Texture party: crisp potato skins, creamy centers, hearty chickpeas, and tender spinach.
Weeknight friendly: the oven does most of the work, and the filling comes together in one skillet.
Flexible: naturally vegetarian and gluten-free, and easy to tweak with simple swaps.

Pairs Well With

Storage Tips

Best move: store components separately so everything stays the right kind of delicious.

Roasted sweet potatoes: cool, then refrigerate in an airtight container for up to 4 days. Reheat in a 375°F oven or air fryer until hot and the skin re-crisps.
Chickpea spinach filling: refrigerate up to 4 days. Rewarm in a skillet with a splash of water.
Boursin yogurt sauce: refrigerate up to 3 days. Stir before using. If it thickens, loosen with a teaspoon of water or lemon juice.

Freezing: sweet potatoes and filling freeze well for up to 2 months, but the spinach can get a little softer and slightly watery after thawing. I do not recommend freezing the yogurt sauce.

Meal prep tip: reheat potatoes and filling first, then assemble and add sauce at the end so the skins stay crisp. The sauce is great cold or at room temperature.

Allergen note: contains dairy.

Common Questions

Is Boursin actually healthy?

Boursin is more of a flavor booster than a “health food,” but you only need a small amount to make a whole meal taste rich. Mixing it with Greek yogurt stretches the cheese, adds a little protein, and keeps the sauce lighter while still creamy.

Which Boursin flavor should I use?

Garlic & Fine Herbs is the classic and my favorite here. Shallot & Chive is also great. If you use a peppery or spicy flavor, go lighter on added pepper at first and taste as you go.

Can I make this dairy-free?

You can, but it becomes a different recipe. Try a dairy-free herb cream cheese and a dairy-free plain yogurt. Season a little more aggressively with lemon, salt, and garlic since dairy-free versions can be milder.

What can I use instead of chickpeas?

White beans, lentils, or shredded rotisserie chicken all work. If you go with chicken, add a small splash of broth or water so the filling stays juicy.

How do I keep the sweet potato skins crisp?

Rub the skins with oil and salt, roast directly on the rack or on a preheated sheet pan, and do not wrap them in foil. Foil traps steam and makes the skins soft.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet (or roasting pan)
Parchment paper (optional, for easy cleanup)
Medium skillet
Mixing bowl for sauce
Fork and chef’s knife
Microplane or fine grater (optional, for lemon zest)

I started making versions of this on nights when I wanted comfort food but did not want the kind of comfort food that sends you straight to the couch. Sweet potatoes were already in my pantry, spinach was wilting in the fridge, and Boursin was sitting there like a little foil-wrapped cheat code. The first time I mixed it into Greek yogurt with lemon, I tasted it and immediately did the kitchen equivalent of a double take. It was creamy and punchy in the best way, like a sauce you would pay extra for. Now it’s one of my favorite “I need dinner to be easy but still impressive” moves.

Creative Boursin Stuffed Sweet Potatoes

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Ingredients

4 medium sweet potatoes (about 8 to 10 ounces each), scrubbed and dried
2 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
1 (15-ounce) can chickpeas, drained and rinsed
3 cloves garlic, minced
5 ounces baby spinach
1 teaspoon smoked paprika
1 lemon, zested; juice divided (about 2 to 3 tablespoons)
1/4 teaspoon black pepper, plus more to taste
2.5 ounces Boursin (about half a standard package), Garlic & Fine Herbs recommended
1/2 cup plain Greek yogurt (2% or whole)
2 to 4 tablespoons water, to thin sauce as needed
Optional toppings: chopped scallions, toasted pepitas, chili flakes, or fresh dill

Ingredient note: Using half the Boursin gives you plenty of flavor without turning the sauce into a cheese bomb. If you want it extra rich, use 4 ounces and reduce the added salt until you taste.

Instructions

Roast the sweet potatoes. Heat oven to 425°F. Place sweet potatoes on a baking sheet (line with parchment if you want). Pierce each potato 4 to 6 times with a fork. Rub skins with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Roast 35 to 45 minutes, until very tender when pierced and the skins look a little crisp. (If your potatoes are extra large, plan on 10 to 15 minutes more.) Optional extra-crispy move: roast directly on the oven rack with a sheet pan below to catch any drips.
Make the filling. When the potatoes have about 15 minutes left, heat a skillet over medium-high heat. Add remaining 1 tablespoon olive oil. Add chickpeas and cook 4 to 6 minutes until they start to brown and pop a bit. Add garlic and smoked paprika and stir for 30 seconds.
Add spinach and lemon. Add spinach in handfuls, tossing until wilted, about 1 to 2 minutes. Season with remaining 1/2 teaspoon salt, black pepper, and about 1 tablespoon lemon juice (roughly half). Turn off heat. Taste and adjust with more salt or lemon.
Whip the Boursin yogurt sauce. In a bowl, mash Boursin with Greek yogurt, lemon zest, and the remaining lemon juice. Whisk until smooth. Add 2 to 4 tablespoons water a little at a time until it is creamy and drizzleable. (A small food processor also works if you want it extra silky.) Taste and season if needed.
Stuff and serve. Split each sweet potato down the center and fluff the inside with a fork. Spoon on the chickpea spinach filling, then drizzle with Boursin yogurt sauce. Finish with any toppings you love. Eat immediately while everything is hot and the skins are still doing their crisp-edge magic.

Quick swap: Want more crunch? Toast pepitas in a dry skillet for 2 minutes and sprinkle on top right before serving.

Nutrition information is estimated.

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