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Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta: A Must-Try Recipe

  • Author: Chef Sara

Description

Stuffed sweet potatoes are a delightful dish that combines flavor, nutrition, and comfort. When you fill them with spinach, mushrooms, and feta, you create a meal that’s not only satisfying but also packed with goodness. This recipe is perfect for a cozy dinner or a healthy lunch. Plus, it’s easy to make, which is always a bonus!

Ingredients

Scale
  • 4medium-sized sweet potatoes
  • 2 tablespoonsolive oil
  • 1small onion, diced
  • 2cloves garlic, minced
  • 2 cupsfresh mushrooms, sliced (button or cremini)
  • 3 cupsfresh spinach leaves
  • 1 tablespoonfresh rosemary, finely chopped (or1 teaspoondried rosemary)
  • Salt and black pepper, to taste
  • 1/2 cupfeta cheese, crumbled
  • 1/4 cupchopped walnuts (optional, for extra crunch)
  • 1 teaspoonlemon zest
  • 1/4 teaspoonred pepper flakes (optional, for a bit of heat)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the sweet potatoes thoroughly, then pierce them with a fork several times to allow steam to escape during baking.
  3. Place the sweet potatoes on a baking sheet lined with parchment paper.
  4. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork.
  5. While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.
  6. Add diced onions and sauté for 3-4 minutes until softened and translucent.
  7. Add minced garlic and cook for another minute, stirring frequently to prevent burning.
  8. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  9. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
  10. Stir in chopped rosemary, salt, black pepper, and red pepper flakes (if using). Mix well and cook for another minute.
  11. Remove the skillet from heat and fold in the crumbled feta cheese and lemon zest.
  12. Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes.
  13. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through.
  14. Gently press the ends of the sweet potato together to open up the center, creating a pocket for the filling.
  15. Spoon the mushroom, spinach, and feta mixture into each sweet potato, filling them generously.
  16. Top each stuffed sweet potato with a sprinkle of chopped walnuts for added crunch (optional).
  17. Drizzle a little olive oil over the top for extra flavor and shine.
  18. Serve hot and enjoy your nutrient-packed stuffed sweet potatoes!

Notes

Mushroom Variety:Feel free to experiment with different types of mushrooms like shiitake or portobello for a more robust flavor.
Cheese Options:If you prefer a different cheese, goat cheese or ricotta can be used as a substitute for feta.
Rosemary Substitute:If you don’t have rosemary, thyme or sage would make a great alternative.
Vegan Option:To make this recipe vegan, simply omit the feta cheese or replace it with a vegan cheese alternative.

Find it online: https://exorecipes.com/stuffed-sweet-potatoes-with-spinach-mushroom-and-f/