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Stuffed Sweet Potatoes with Spinach & Feta

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A hearty and nutritious dish with roasted sweet potatoes stuffed with sautéed spinach, mushrooms, feta cheese, and fresh herbs.

Ingredients

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

Instructions

  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!

Notes

Leftover stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven at 350°F (175°C) for about 15 minutes or microwave individual portions for 1-2 minutes.

This dish can be made ahead by preparing the filling and roasting the sweet potatoes in advance. Assemble when ready to serve.

If using frozen spinach, be sure to thaw and drain it thoroughly to avoid excess moisture.

You can substitute the walnuts with other nuts like pecans or almonds for different texture and flavor.

This recipe is naturally gluten-free and can be made vegan by using plant-based cheese or omitting the cheese.

Nutrition

Find it online: https://justsosavory.com/stuffed-sweet-potatoes-with-spinach-feta/