Stuffed Sweet Potatoes Spinach Feta (Printable Version)

Sweet potatoes filled with sautéed spinach, mushrooms, creamy feta, and rosemary for a flavorful, satisfying vegetarian dish.

# Everything You’ll Need:

→ For the 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 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 chopped walnuts
13 - 1/4 teaspoon red pepper flakes

# Steps to Cook:

01 - Preheat the oven to 200°C. Wash and scrub the sweet potatoes thoroughly. Pierce each potato several times with a fork. Place on a parchment-lined baking sheet and bake for 45 to 60 minutes, or until tender when pierced.
02 - While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute, stirring to prevent burning. Add sliced mushrooms and cook for 5 to 7 minutes, allowing them to release moisture and begin browning. Toss in the fresh spinach and cook until wilted, around 2 to 3 minutes.
03 - Stir in rosemary, salt, black pepper, and red pepper flakes if desired. Cook for one more minute. Remove the skillet from the heat, fold in the feta cheese and lemon zest until just combined.
04 - Once the sweet potatoes are tender, remove them from the oven and cool slightly. Slice each potato lengthwise down the centre, keeping the base intact. Gently press the ends together to create an opening. Spoon the mushroom, spinach, and feta filling generously into each potato.
05 - Top each stuffed sweet potato with chopped walnuts and a drizzle of olive oil for added crunch and shine, if desired. Serve hot.

# Extra Suggestions:

01 - For a vegan version, substitute feta with plant-based cheese or nutritional yeast and omit walnuts to avoid nut allergens.

Back