Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary – Wholesome, Filling, and Full of Flavor!
These hearty sweet potatoes are loaded with a savory mix of sautéed mushrooms, fresh spinach, creamy feta, and fragrant rosemary. It’s the perfect balance of earthy, creamy, and sweet—great as a vegetarian main or a standout side.
Ingredients:
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp fresh rosemary (or 1/4 tsp dried)
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- Optional: a drizzle of balsamic glaze or chili flakes for serving
structions:
Preheat oven to 200°C (400°F). Wash and dry sweet potatoes, then pierce each with a fork a few times.
Place them on a baking tray and roast for 40–50 minutes until soft and easily pierced with a knife.
While they bake, heat olive oil in a pan over medium heat. Sauté onion until translucent, then add garlic and mushrooms. Cook until mushrooms are browned and tender.
Add chopped spinach and rosemary. Stir until wilted. Season with salt and pepper to taste. Remove from heat and stir in half the feta.
Once the sweet potatoes are baked, carefully slice them open down the center and fluff the insides gently with a fork.
Spoon the mushroom-spinach filling into each potato and top with remaining feta.
Return to the oven for 5–10 minutes to warm through, or serve immediately.
Garnish with rosemary, chili flakes, or balsamic glaze if desired.
Tips:
- Swap feta for goat cheese or grated mozzarella for a different flavor.
- Add chickpeas or lentils to the filling for extra protein.
- Great for meal prep—store in the fridge and reheat in the oven or microwave.
FAQs:
Q: Can I microwave the sweet potatoes instead of baking?
A: Yes! Microwave on high for 6–8 minutes, flipping halfway through.
Q: Is it vegan-friendly?
A: Simply skip or replace the feta with vegan cheese to make it plant-based.
Q: What mushrooms work best?
A: Button, cremini, or even portobello mushrooms work beautifully.
