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
Scale
- 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