Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
A comforting and nutritious dish, these stuffed sweet potatoes are filled with sautéed mushrooms, fresh spinach, crumbled feta, and aromatic rosemary, perfect for busy weeknights.
Ingredients
For the sweet potatoes
- 4 medium medium sweet potatoes Choose smooth and firm potatoes
For the filling
- 2 cups fresh spinach Can be substituted with other greens
- 1 cup mushrooms, finely chopped Any variety of mushrooms can be used
- 1/2 cup crumbled feta cheese Use dairy-free option if desired
- 1 tablespoon fresh rosemary, finely chopped Or 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and poke a few holes in each with a fork.
- Place the sweet potatoes in the oven and bake for 40-45 minutes, or until tender.
Sautéing the Filling
- While the sweet potatoes are roasting, heat the olive oil in a skillet over medium heat. Add the chopped mushrooms with a pinch of salt and sauté until they are tender, about 5-7 minutes.
- Add the fresh spinach and continue cooking until wilted, about 2-3 minutes.
- Remove the skillet from the heat and stir in the crumbled feta and chopped rosemary. Taste and adjust seasoning with salt and pepper.
Stuffing
- When the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Slice each sweet potato down the middle and gently fluff the insides with a fork.
- Fill each potato with the mushroom and spinach mixture.
Finishing
- If desired, return the stuffed sweet potatoes to the oven for an additional 10 minutes to warm the filling through.
- Plate your delicious stuffed sweet potatoes and enjoy! A sprinkle of extra feta or fresh herbs on top makes for an attractive presentation.
Notes
Choose medium-sized sweet potatoes that are smooth and firm for even cooking. Feel free to customize the filling with additional ingredients like roasted red peppers or spices. Store leftovers in an airtight container in the fridge for up to three days.