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Loaded Savory Sweet Potatoes



Adapted from a recipe from our friend, Leeann Williams


  • 2 medium sweet potatoes
  • 1/2 tsp of The Olive Bin's Garlic Olive Oil
  • 1/2 tsp + 1 tsp of The Olive Bin's Milanese Gremolata Olive Oil
  • 2 cloves garlic, minced
  • 2/3 C quinoa (uncooked)
  • 2/3 C chicken broth
  • 2/3 C water
  • 1/2 C baby spinach
  • 2 T lemon juice
  • 1/4 C feta cheese, crumbled (more to taste)
  • 2 T pine nuts, toasted
  • 1 T green onion, chopped (optional garnish)
  • Sea salt and black pepper, to taste


  1. Preheat oven to 375 degrees. Line a small baking sheet with aluminum foil.
  2. Brush sweet potatoes with Garlic olive oil and 1/2 tsp of Milanese Gremolata olive oil. Sprinkle with sea salt. Poke a few steam holes in sweet potatoes with fork or butter knife. Bake potatoes for approximately 1 hour, or until soft.
  3. Meanwhile, pour remaining 1 tsp of Milanese Gremolata olive oil in a medium pot and saute minced garlic (on medium temperature) for 2 minutes. Pour quinoa, chicken broth, and water into pot, and stir to combine.
  4. Bring quinoa mixture to vigorous boil, then cover and reduce heat to low. Let simmer for 15-20 minutes, until most of moisture is absorbed into quinoa. Add baby spinach, lemon juice, and feta cheese to quinoa mixture; stir, and allow rest of moisture to absorb.
  5. When sweet potatoes are finished baking, remove from oven and slice down the middle of each potato lengthwise (do not cut all the way through - just to create an opening for stuffing). Place heaping spoonful of quinoa stuffing into each sweet potato. Top with pine nuts and green onion.
  6. Serve immediately. Enjoy!


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