Get ready to fall in love with this healthy, hearty, and absolutely delicious dish! These Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are the perfect combo of sweet, savory, and satisfying. The roasted sweet potatoes provide a naturally sweet and creamy base, while the spinach, mushrooms, and tangy feta create a flavorful filling that’s both fresh and comforting. Trust me, this dish is a showstopper—and it’s so easy to whip up! Whether you’re having it for a cozy weeknight dinner or serving it as a side at a family gathering, these stuffed potatoes are going to be a new favorite.
Why You’ll Love Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
These stuffed sweet potatoes are everything you could want in a meal. Here’s why they’ll be your new go-to:
Perfect Balance of Flavors
The sweetness of the roasted sweet potatoes pairs beautifully with the savory, umami-rich mushrooms and the tangy feta. It’s a combination that just works!
Super Nutritious
Packed with fiber from the sweet potatoes, vitamins and minerals from the spinach, and protein from the feta, this dish is as healthy as it is delicious. Plus, it’s vegetarian, making it a perfect option for plant-based eaters.
Simple Yet Impressive
The recipe is straightforward, but the flavors are anything but basic. The creamy filling and crispy sweet potato skins make for a dish that’s elegant enough for a dinner party but easy enough for a busy weekday meal.
Customizable
Feel free to mix up the fillings! Swap the spinach for kale, the mushrooms for onions, or the feta for goat cheese—there are endless variations, so you can make it your own.
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Ingredients
Here’s everything you’ll need to make these stuffed sweet potatoes a reality:
For the Sweet Potatoes:
- Sweet Potatoes: The star of the show! Roasted until tender and naturally sweet.
- Olive Oil: To drizzle on the sweet potatoes before roasting, making them even more delicious.
- Salt and Pepper: For seasoning the sweet potatoes before they go into the oven.
For the Filling:
- Spinach: Fresh spinach adds a burst of nutrients and a nice pop of green.
- Mushrooms: Sautéed mushrooms bring earthy flavor and texture to the dish.
- Feta Cheese: Crumbled feta adds creaminess and tang.
- Garlic: A touch of garlic brings out the savory side of the filling.
- Olive Oil: For sautéing the spinach and mushrooms.
- Salt and Pepper: To season the filling to perfection.
Optional Toppings:
- Chopped Fresh Herbs: Basil, parsley, or thyme for a fresh, herbaceous finish.
- Red Pepper Flakes: For a little heat (if you like a spicy kick).
Note: Full ingredient measurements are provided in the recipe card below.
Instructions
Let’s dive into the process of making these amazing stuffed sweet potatoes!
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet, drizzle them with olive oil, and sprinkle with salt and pepper. Roast them for 40-50 minutes, or until they’re tender and a little caramelized on the outside. The exact time will depend on the size of your sweet potatoes, so check them with a fork to make sure they’re fully cooked through.
Step 2: Sauté the Mushrooms and Spinach
While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook them for 5-7 minutes, or until they’re browned and tender. Add the garlic and cook for another 1 minute until fragrant. Stir in the spinach and cook for 2-3 minutes, until wilted. Season with salt and pepper to taste, and remove from heat.
Step 3: Prepare the Filling
Once the spinach has wilted and everything is nice and cooked, stir in the crumbled feta cheese. The heat from the spinach and mushrooms will slightly melt the feta, making the filling creamy and delicious.
Step 4: Stuff the Sweet Potatoes
Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Cut a slit down the center of each sweet potato and gently scoop out some of the flesh to create a little well. Be careful not to tear the skin! Spoon the spinach, mushroom, and feta mixture into each sweet potato.
Step 5: Serve and Enjoy
Top with any additional toppings you like, such as fresh herbs or a sprinkle of red pepper flakes for a little spice. Serve warm and enjoy the delicious combination of flavors!
How to Serve Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
These stuffed sweet potatoes are great on their own, but here are a few ideas to complete the meal:
With a Simple Salad
Pair these stuffed sweet potatoes with a fresh, green salad for a light and refreshing contrast to the rich filling.
With Grilled Chicken or Tofu
If you’re craving a little extra protein, grilled chicken or tofu would be a great addition. The savory filling and crispy potato skin will pair beautifully with either.
With Roasted Vegetables
Roasted veggies like Brussels sprouts or carrots would add a wonderful pop of color and flavor alongside the sweet potatoes.
As a Side Dish
These make a perfect side dish to any main course—think roasted meats or pasta.
Additional Tips
- Make It Ahead: You can roast the sweet potatoes and prepare the filling ahead of time. Just stuff the potatoes and reheat them when you’re ready to serve!
- Use Leftover Veggies: This recipe is a great way to use up leftover vegetables. Roasted peppers, zucchini, or onions would all work well in the filling.
- Add Nuts: For a little crunch, try adding some toasted pine nuts or walnuts to the filling.
- Sweet Potato Prep: If you’re in a rush, you can microwave the sweet potatoes to save time. Just poke a few holes in each potato and microwave for 8-10 minutes until soft.
Nutrition Facts
- Serving Size: 1 stuffed sweet potato
- Calories per serving: 300
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 400mg
- Total Carbohydrates: 35g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 7g
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50-60 minutes
FAQ
Q1: Can I use other types of cheese instead of feta?
A1: Absolutely! Goat cheese or ricotta would work great as a substitute for feta, giving the dish a slightly different flavor but still delicious.
Q2: Can I make this dish ahead of time?
A2: Yes! You can roast the sweet potatoes and prepare the filling ahead of time. Just stuff the sweet potatoes and reheat them in the oven when you’re ready to serve.
Q3: Can I freeze these stuffed sweet potatoes?
A3: Yes, you can freeze them (stuffed and unbaked) for up to 3 months. When you’re ready to eat, bake them straight from the freezer, adding a bit of extra time to ensure they’re heated through.
Q4: Can I add meat to the filling?
A4: Absolutely! Cooked chicken, turkey, or even sausage would be great additions to the filling for some extra protein.
Q5: Can I use frozen spinach instead of fresh?
A5: Yes, you can use frozen spinach. Just be sure to thaw it and squeeze out any excess water before adding it to the filling.
Q6: What other veggies can I add to the filling?
A6: You can get creative with your veggie mix! Roasted bell peppers, zucchini, or even roasted sweet potatoes would work beautifully in the filling.
Q7: Can I microwave the sweet potatoes instead of roasting them?
A7: Yes, microwaving is a great time-saving option. Just poke a few holes in each sweet potato and microwave them for 8-10 minutes or until soft.
Q8: Can I make this dish vegan?
A8: Yes! Just swap the feta cheese for a plant-based alternative, and you’re good to go!
Q9: Can I use regular potatoes instead of sweet potatoes?
A9: Yes, regular russet potatoes would also work well for this recipe if you prefer them over sweet potatoes.
Q10: Can I use different herbs for the topping?
A10: Definitely! Fresh thyme, basil, or rosemary would all be great additions to top off these stuffed sweet potatoes.
Conclusion
These Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are the perfect blend of hearty, healthy, and oh-so-tasty. Whether you’re enjoying them as a filling main dish or as a side to your favorite proteins, they’re sure to become a go-to recipe in your kitchen. Enjoy!
Print
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a savory and healthy meal that’s perfect for lunch or dinner. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthy mushrooms, fresh spinach, and creamy feta cheese. A hearty and satisfying vegetarian dish!
Ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp olive oil (for sautéing)
- 1 small onion, diced
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups mushrooms, sliced (button mushrooms or cremini work well)
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano (or fresh if preferred)
- 1/2 tsp red pepper flakes (optional for a bit of heat)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes clean and pat them dry. Pierce each sweet potato a few times with a fork.
- Rub the sweet potatoes with 2 tablespoons of olive oil and sprinkle with a little salt and pepper.
- Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 40-45 minutes, or until tender when pierced with a fork.
- Sauté the Filling:
- While the sweet potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 3-4 minutes, until softened.
- Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Stir in the minced garlic, and cook for an additional 1-2 minutes until fragrant.
- Add the chopped spinach to the pan and cook for another 2-3 minutes, just until wilted. Season with salt, pepper, and red pepper flakes (if using).
- Assemble the Stuffed Sweet Potatoes:
- Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly until they’re safe to handle.
- Slice each sweet potato down the center lengthwise, being careful not to cut all the way through.
- Gently fluff the flesh with a fork, creating space for the filling.
- Spoon the spinach and mushroom mixture into the center of each sweet potato.
- Top with Feta:
- Sprinkle crumbled feta cheese over the stuffed sweet potatoes.
- Optionally, return the stuffed sweet potatoes to the oven and bake for an additional 5-10 minutes to warm everything through and melt the feta.
- Serve:
- Garnish with fresh parsley (if desired) and serve immediately.
Notes
- For added flavor, you can drizzle a bit of balsamic glaze over the top before serving.
- You can also add a protein, like grilled chicken or chickpeas, if you prefer a more filling meal.
- To make this dish vegan, simply omit the feta or substitute with a vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg