Stuffed Sweet Potatoes with Spinach & Feta

Why You’ll Love This Recipe

If you’re a fan of sweet potatoes, spinach, and feta, this stuffed version is sure to become one of your favorites! The soft, roasted sweet potatoes provide a perfect base for the savory filling of sautéed mushrooms, garlic, spinach, and crumbled feta. The rosemary adds a fragrant, herby touch, and the lemon zest gives the dish a fresh burst of flavor. With the added option of walnuts and red pepper flakes for extra texture and heat, this dish can be tailored to suit your preferences.

Ingredients

For the stuffed sweet potatoes:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh button or cremini mushrooms, sliced
• 3 cups fresh spinach leaves
• 1 tablespoon fresh rosemary, finely chopped
• Salt, to taste
• Black pepper, to taste
• ½ cup feta cheese, crumbled
• 1 teaspoon lemon zest

Optional garnishes:

• ¼ cup chopped walnuts
• ¼ teaspoon red pepper flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).
2. Prick the sweet potatoes with a fork a few times and rub them with 1 tablespoon of olive oil. Place them on a baking sheet lined with parchment paper or foil.
3. Roast the sweet potatoes in the preheated oven for 40-45 minutes, or until they are soft and tender when pierced with a fork.
4. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced onion and sauté for about 3 minutes until soft and translucent.
6. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
7. Stir in the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms release their moisture and become tender.
8. Add the spinach to the skillet and cook for another 2 minutes, until the spinach wilts down.
9. Stir in the chopped rosemary, salt, and black pepper, and cook for another minute to allow the flavors to combine.
10. Remove the skillet from the heat and stir in the crumbled feta cheese and lemon zest.
11. Once the sweet potatoes are done roasting, remove them from the oven. Cut a slit down the center of each potato and gently fluff the insides with a fork to create space for the filling.
12. Stuff each sweet potato with the spinach and feta mixture.
13. Optional: Top with chopped walnuts and a sprinkle of red pepper flakes for an extra crunch and a bit of heat.
14. Serve immediately and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

• Add Protein: You can add grilled chicken, turkey, or even cooked quinoa to the filling for an added protein boost.
• Vegan Version: Swap the feta cheese with a plant-based cheese or omit the cheese entirely for a vegan-friendly option.
• Different Greens: If you prefer, swap the spinach with kale, Swiss chard, or arugula for a different flavor profile.
• Spicy Kick: Add diced jalapeños to the filling for a spicy variation, or drizzle with sriracha sauce before serving.

Storage/Reheating

• Storage: Leftover stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes.

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the filling and roast the sweet potatoes in advance. Store the components separately in the fridge and assemble the dish when you’re ready to serve.

Can I use sweet potato mash instead of whole sweet potatoes?

Yes, you can use mashed sweet potatoes instead of whole ones. Simply scoop the roasted sweet potato flesh, mash it, and then mix it with the filling before serving.

Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly to avoid excess moisture in the filling.

What other cheeses can I use instead of feta?

If you don’t like feta, you can use goat cheese, ricotta, or mozzarella for a different creamy texture and flavor.

Can I add other vegetables to the filling?

Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or eggplant for more flavor and texture.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it does not contain any wheat products.

Can I freeze the stuffed sweet potatoes?

While it’s best to eat them fresh, you can freeze the stuffed sweet potatoes after assembling. Wrap them tightly in foil and store them in the freezer for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 30-40 minutes, or until heated through.

Can I use other types of potatoes?

While sweet potatoes are the star of this dish, you can try using regular potatoes, russet potatoes, or even Yukon golds. Keep in mind that the flavor and texture will differ.

How do I keep the sweet potatoes from being too dry?

To keep the sweet potatoes moist, make sure to coat them in olive oil before roasting and don’t overbake them. The flesh should be tender and slightly caramelized, but not dried out.

Can I use other nuts for the garnish?

Yes, you can substitute walnuts with other nuts like pecans, almonds, or pine nuts for a different crunch and flavor.

Conclusion

Stuffed Sweet Potatoes with Spinach & Feta offer a delightful and nutritious meal full of vibrant flavors. The combination of tender sweet potatoes, savory mushrooms, and creamy feta, all enhanced with fresh rosemary and lemon zest, creates a satisfying dish perfect for any occasion. Whether as a main or side, this recipe is a wholesome and delicious way to enjoy sweet potatoes.

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