Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta is a wholesome, hearty, and delicious dish that’s perfect as a vegetarian main or a nutrient-packed side. The natural sweetness of roasted sweet potatoes pairs perfectly with savory sautéed mushrooms, earthy spinach, and tangy feta cheese for a flavorful and satisfying bite.
Why You’ll Love This Recipe
- Simple yet flavorful vegetarian meal
- Nutrient-dense and naturally gluten-free
- Easy to prep ahead and reheat
- Great balance of sweet, savory, and tangy flavors
- Versatile enough for lunch, dinner, or meal prep
- Can be made vegan with easy swaps
- Beautiful presentation for guests or special occasions
- Customizable with a variety of toppings
- Packed with fiber, vitamins, and minerals
- One-pan filling makes cleanup a breeze
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes
- Olive oil
- Fresh spinach
- Mushrooms (such as cremini or button)
- Garlic, minced
- Onion, finely chopped
- Feta cheese, crumbled
- Salt and pepper
- Optional: red pepper flakes, lemon juice, fresh herbs for garnish
directions
- Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork.
- Bake the sweet potatoes directly on the oven rack or on a baking sheet for 45-60 minutes, or until tender when pierced with a knife.
- While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent.
- Add mushrooms and sauté for about 5-7 minutes until browned and softened.
- Stir in garlic and cook for another minute.
- Add spinach and sauté until just wilted. Season with salt, pepper, and optional red pepper flakes for a little heat. Remove from heat.
- Slice each sweet potato open and fluff the insides slightly with a fork to make room for the filling.
- Spoon the spinach and mushroom mixture into each sweet potato, then sprinkle generously with crumbled feta.
- Optional: Drizzle with lemon juice and top with chopped herbs for extra brightness. Serve warm.
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 50 minutes
- Total time: 1 hour
Variations
- Vegan version: Substitute feta with a dairy-free cheese or a tofu-based feta alternative.
- Add protein: Mix in cooked lentils, chickpeas, or shredded rotisserie chicken.
- Make it spicy: Add chili flakes or a drizzle of hot sauce before serving.
- Use kale: Swap spinach for chopped kale or Swiss chard.
- Top with nuts: Add toasted pine nuts or walnuts for crunch and extra flavor.
storage/reheating
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 10-15 minutes or in the microwave for 2-3 minutes. If using the microwave, cover with a damp paper towel to keep the filling moist.
FAQs
Can I make this recipe ahead of time?
Yes, you can bake the sweet potatoes and prepare the filling in advance. Assemble and reheat when ready to serve.
Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess moisture before adding to the skillet.
What kind of mushrooms work best?
Cremini, white button, or even shiitake mushrooms all work well in this recipe.
Is this recipe gluten-free?
Yes, it is naturally gluten-free.
Can I freeze stuffed sweet potatoes?
Yes, wrap each one individually and freeze. Reheat in the oven at 375°F until heated through.
How do I make this dish vegan?
Replace feta with a plant-based cheese or seasoned tofu crumble.
What can I serve with this dish?
It pairs well with a side salad, quinoa, or grilled protein like tofu or chicken.
Do I need to peel the sweet potatoes?
No, the skin becomes tender when roasted and is edible. You can scoop out the flesh if you prefer.
Can I cook the sweet potatoes in the microwave?
Yes, microwave on high for 8-10 minutes, turning halfway, until tender.
How do I keep the filling from becoming watery?
Be sure to cook off any excess liquid from the spinach and mushrooms before stuffing the potatoes.
Conclusion
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta is a flavorful, nutritious, and satisfying meal that’s easy to prepare and endlessly customizable. Whether you’re cooking for yourself or entertaining guests, this vegetarian dish delivers comfort and nutrition in every bite.
Print
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-Inspired
Description
These stuffed sweet potatoes are packed with sautéed mushrooms, fresh spinach, and crumbled feta cheese. They’re warm, filling, and satisfying with a balance of sweet, savory, and earthy flavors. Great as a vegetarian main or a comforting side dish.
Ingredients
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4 medium sweet potatoes
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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8 oz mushrooms, sliced (button or cremini work great)
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4 cups fresh spinach
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon dried thyme or Italian seasoning (optional)
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1/2 cup crumbled feta cheese
Optional toppings:
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Extra feta for garnish
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Fresh parsley
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A drizzle of balsamic glaze or olive oil
Instructions
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Bake the sweet potatoes:
Preheat oven to 400°F (200°C). Scrub the sweet potatoes and prick them a few times with a fork. Place on a baking sheet and roast for 45–50 minutes, or until tender. -
Sauté the filling:
While the potatoes are baking, heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 3 minutes. Add garlic and cook for 30 seconds more. -
Add mushrooms and spinach:
Stir in the mushrooms and cook for 5–6 minutes, until browned and tender. Add spinach and cook for another 2–3 minutes, until wilted. Season with salt, pepper, and thyme. -
Assemble:
Once the sweet potatoes are done, let them cool slightly. Slice each one open lengthwise and gently mash the inside with a fork to make room for the filling. -
Fill and serve:
Spoon the mushroom-spinach mixture into each sweet potato. Top with crumbled feta. Optionally, garnish with extra feta, parsley, or a drizzle of balsamic glaze.
Notes
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For extra flavor, roast the mushrooms with a bit of balsamic vinegar before adding them to the filling.
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Make it vegan by swapping feta for a plant-based alternative.
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These reheat well and are great for meal prep!