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!