Description
These stuffed sweet potatoes combine savory sautéed mushrooms and spinach with creamy feta cheese and fragrant rosemary, all nestled in tender roasted sweet potatoes. This hearty and flavorful dish is perfect as a main course or a satisfying side.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
- 1 tablespoon fresh rosemary, finely chopped
- 4 cups fresh spinach
- ½ cup crumbled feta cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes, pierce with a fork, and place on a baking sheet. Bake for 45-50 minutes until tender.
- While potatoes bake, heat olive oil and butter in a skillet over medium heat. Sauté red onion for 3-4 minutes until soft.
- Add garlic and cook for 1 minute. Add mushrooms and rosemary; cook for 7-8 minutes until mushrooms are browned. Season with salt and pepper.
- Stir in spinach and cook for 2-3 minutes until wilted. Remove from heat and stir in feta.
- Once potatoes are roasted, let cool slightly. Cut lengthwise and gently mash the insides.
- Spoon the mushroom, spinach, and feta mixture into each sweet potato.
- Serve warm, garnished with parsley if desired.
Notes
- For a vegan option, omit butter and use dairy-free feta. Add chickpeas or lentils for extra protein.
- This recipe is naturally gluten-free.
- Leftovers can be frozen, though texture may change slightly upon reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course, Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: Approximately 300-350 kcal (will vary based on exact ingredients and portion sizes)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
Keywords: Stuffed Sweet Potatoes, Spinach, Mushrooms, Feta, Rosemary, Baked Sweet Potatoes, Vegetarian Meal