Stuffed Sweet Potatoes Spinach Feta

Stuffed sweet potatoes loaded with spinach and feta became my go to for an easy weeknight dinner when I wanted something healthy but deeply satisfying. The creamy potato paired with savory mushrooms and melty feta really hits the spot after a long day. Whether you’re serving hungry kids or a group of friends everyone raves about the flavor and nobody misses the meat.

I tried this as a last minute clean out the fridge dinner and was blown away by how filling but light it tasted. My kids even ask for it over classic baked potatoes now.

Ingredients

• Sweet potatoes: Provide a naturally sweet and creamy base look for ones that feel heavy for their size with firm skins and no wrinkling
• Olive oil: Brings richness to the filling choose a good quality extra virgin for the best flavor
• Onion: Adds a sweet bite once cooked pick a small yellow or white onion that feels solid
• Garlic: Builds savory flavor go for firm cloves with tightly clinging skin
• Fresh mushrooms: Add a meaty texture choose firm unblemished mushrooms any button or cremini work great
• Spinach: Wilts beautifully into the mix opt for fresh vibrant leaves not wilted or yellowing
• Rosemary: Delivers herbal aroma if using fresh make sure leaves are deep green and fragrant
• Salt: Wakes up all the flavors use kosher or sea salt for best results
• Black pepper: Gives mild heat freshly cracked is best for aroma
• Feta cheese: Creates the creamy tangy finish buy block feta and crumble it yourself for the richest taste
• Lemon zest: Lifts everything select an organic lemon since you use the skin
• Optional walnuts: For a nutty crunch use fresh not rancid nuts store in a cool place
• Optional red pepper flakes: A touch of heat use if you love a little kick

Instructions

Prep and Roast Sweet Potatoes:

Wash and scrub sweet potatoes thoroughly using a brush to remove all dirt. Pierce each one several times with a fork so steam escapes during baking. Arrange them on a parchment lined baking sheet making sure they do not touch. Bake at two hundred degrees Celsius for forty five to sixty minutes until completely tender when pierced with a fork or skewer.

Sauté Onion Garlic Mushrooms Spinach:

While potatoes bake heat olive oil in a large skillet over medium heat until shimmering. Add diced onion and let it cook stirring occasionally for three to four minutes until softened and turning translucent. Stir in minced garlic and cook one minute stirring constantly to avoid burning. Add sliced mushrooms spreading them in an even layer. Cook for five to seven minutes resisting the urge to stir too often so they brown and lose their extra moisture. Toss in fresh spinach and cook just until wilted about two to three minutes stirring to ensure nothing sticks.

Season and Combine:

Sprinkle in fresh rosemary salt and black pepper. If you love a little heat use some red pepper flakes. Cook everything together one more minute to let the flavors meld then turn off the heat. Gently fold in crumbled feta cheese and lemon zest just until combined so the feta softens but does not fully melt.

Fill and Serve:

Once sweet potatoes are done let them cool slightly so you can handle them. Slice each one lengthwise down the center keeping the bottom intact so they hold together. Press the ends gently so the potato opens up. Spoon the mushroom spinach and feta mixture into each one mounding it up to fill the space completely and letting a little scatter over the top.

Garnish and Finish:

Sprinkle chopped walnuts over each stuffed potato for texture. Drizzle a little more olive oil for gloss and extra richness if you like. Serve each potato while piping hot so the flavors really pop.

Kids usually love it because sweet potatoes are naturally mild and sweet. The mushrooms are honestly my favorite part because they soak up all the seasoning and pair so well with the salty feta. One time my cousin tried these at a family picnic and took the recipe home immediately she could not believe how good veggies can taste.

Storage Tips

Keep leftovers in an airtight container in the fridge. They taste great for up to four days. If you want the topping extra crisp reheat them uncovered in the oven at one hundred eighty degrees until hot. For a quick lunch microwave works well just know the skin gets softer.

Ingredient Substitutions

You can trade feta for goat cheese for a more creamy result or use vegan feta if you prefer dairy free. Baby kale swaps perfectly for spinach keep cooking time the same. For nut allergies skip walnuts or use toasted pumpkin seeds for crunch.

Serving Suggestions

These pair wonderfully with grilled chicken or a lentil salad if you want to boost the meal with more protein. I sometimes make them smaller for a hearty side at dinner parties family style. For a casual night in they work perfectly with just a big green salad.

This is a vegetarian dinner you will want to make again and again. The taste will win over even picky eaters and it is an impressively colorful dish for your table.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator. Reheat gently before stuffing into the sweet potatoes.

→ What type of mushrooms work best?

Button or cremini mushrooms are ideal, but you can also use portobello or shiitake for deeper flavors.

→ Is there a substitute for feta cheese?

Crumble goat cheese or ricotta for a softer, creamy alternative, or use vegan feta for a dairy-free option.

→ How can I add extra protein?

Chopped cooked chicken, tofu, or chickpeas are great additions for more protein without altering the flavors.

→ Should I peel the sweet potatoes?

It's not necessary—baking with the skin preserves nutrients and helps the potatoes hold their shape for stuffing.

→ What garnishes complement this dish?

Chopped walnuts, red pepper flakes, or a squeeze of fresh lemon juice brighten the finished meal wonderfully.