Stuffed Sweet Potatoes Spinach Feta (Print Version)
Sweet potatoes stuffed with spinach, mushrooms, and feta make a flavorful, colorful plant-based meal.
# Ingredients:
→ Stuffed Sweet Potatoes
01 -
4 medium sweet potatoes
02 -
2 tablespoons olive oil
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
2 cups fresh button mushrooms or cremini mushrooms, sliced
06 -
3 cups fresh spinach leaves
07 -
1 tablespoon fresh rosemary, finely chopped
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1/2 cup feta cheese, crumbled
11 -
1 teaspoon lemon zest
→ Optional Garnishes
12 -
1/4 cup walnuts, chopped
13 -
1/4 teaspoon red pepper flakes
# Steps:
01 -
Preheat oven to 400°F. Wash and scrub each sweet potato thoroughly, then pierce several times with a fork. Arrange on a parchment-lined baking sheet and bake for 45 to 60 minutes, or until very tender.
02 -
While the sweet potatoes bake, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes, until soft. Add the minced garlic and cook for 1 minute, stirring constantly. Stir in the sliced mushrooms, cooking 5 to 7 minutes until mushrooms release liquid and start to brown.
03 -
Add spinach to the skillet, stirring until just wilted, about 2 to 3 minutes. Stir in rosemary, salt, black pepper, and optional red pepper flakes. Cook for 1 more minute. Remove skillet from heat. Gently fold in feta cheese and lemon zest until evenly distributed.
04 -
Remove sweet potatoes from oven and allow to cool briefly. Slice each potato lengthwise down the center, keeping the base intact. Press the ends inward to open the potatoes. Fill generously with the mushroom, spinach, and feta mixture.
05 -
Top each stuffed sweet potato with chopped walnuts and a drizzle of olive oil for added texture and flavor, if desired. Serve immediately while hot.
# Notes:
01 -
Stuffed sweet potatoes can be prepared in advance; simply reheat and garnish just before serving for best texture.