Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary that’s flavorful and satisfying.
Ingredients (for 2–4 servings)
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2 large sweet potatoes
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup mushrooms, chopped (button, cremini, or your choice)
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2 cups fresh spinach
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½ tsp fresh rosemary, finely chopped (or ¼ tsp dried)
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Salt & pepper, to taste
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½ cup crumbled feta cheese (or more, to taste)
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Optional: a squeeze of lemon juice for brightness
Instructions
1️⃣ Roast Sweet Potatoes
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Preheat oven to 400°F (200°C).
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Wash sweet potatoes and pierce with a fork a few times.
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Bake directly on the oven rack (or on a lined tray) for 45–50 min until tender when pierced with a fork.
2️⃣ Prepare Filling
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Heat olive oil in a pan over medium heat.
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Sauté onion for 2–3 min until soft.
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Add garlic and mushrooms → cook 5–7 min until mushrooms are tender and any liquid evaporates.
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Add spinach and rosemary → cook 1–2 min until spinach wilts.
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Season with salt and pepper. Remove from heat and let cool slightly.
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Stir in crumbled feta and a little lemon juice if using.
3️⃣ Stuff Sweet Potatoes
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Slice roasted sweet potatoes lengthwise, careful not to cut all the way through.
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Fluff the inside slightly with a fork.
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Spoon the spinach-mushroom-feta mixture into each potato generously.
4️⃣ Optional Finish
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Sprinkle a bit more feta on top and bake 5 min more to warm through and lightly brown the cheese.
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Drizzle with olive oil before serving for extra richness.
Serving Suggestions
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Great as a main for lunch or dinner.
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Can be served with a side salad or a dollop of Greek yogurt for creaminess.
💡 Pro Tip: If you want an extra herby, aromatic flavor, roast the sweet potatoes with a drizzle of olive oil, rosemary, and a pinch of salt before stuffing. This infuses them with flavor inside and out.
If you want, I can also give a vegan version that swaps feta for a creamy cashew or tofu-based topping that melts beautifully inside the sweet potato. It’s just as indulgent.