Stuffed Sweet Potatoes Spinach Feta (Print Version)
Sweet potatoes filled with spinach, mushrooms, and feta for a warm, flavorful vegetarian dish.
# Ingredients:
→ Vegetables
01 -
4 medium sweet potatoes
02 -
2 cups fresh button or cremini mushrooms, sliced
03 -
3 cups fresh spinach leaves
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
→ Cheese & Nuts
06 -
1/2 cup feta cheese, crumbled
07 -
1/4 cup walnuts, chopped (optional)
→ Herbs & Seasonings
08 -
1 tbsp fresh rosemary, finely chopped
09 -
1 tsp lemon zest
10 -
1/4 tsp red pepper flakes (optional)
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Oil
13 -
2 tbsp olive oil, plus more for drizzling
# Steps:
01 -
Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes thoroughly. Pierce each potato several times with a fork, then arrange on a parchment-lined baking sheet. Bake for 45 to 60 minutes, or until tender when pierced with a knife.
02 -
While sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until soft and translucent. Stir in minced garlic and cook 1 minute. Add sliced mushrooms and cook for 5 to 7 minutes, until they release moisture and begin to brown. Add spinach and sauté until wilted, about 2 to 3 minutes.
03 -
Stir in finely chopped rosemary, salt, black pepper, and red pepper flakes if using. Cook 1 additional minute. Remove skillet from heat and fold in crumbled feta cheese and lemon zest, mixing until just incorporated.
04 -
When sweet potatoes are tender, remove from oven and let cool slightly. Slice each potato lengthwise down the center, leaving the base intact. Gently press ends towards each other to create an opening for stuffing.
05 -
Generously spoon the mushroom, spinach, and feta filling into each sweet potato. Top with chopped walnuts and drizzle with a little olive oil if desired. Serve hot.
# Notes:
01 -
For extra flavor, toast walnuts before chopping and sprinkling on top.