Description
Delicious and nutritious stuffed sweet potatoes filled with a savory mixture of sautéed spinach, mushrooms, onions, garlic, and topped with crumbled feta cheese. This wholesome meal is perfect for a vegetarian lunch or dinner and combines the natural sweetness of baked sweet potatoes with the rich flavors of sautéed vegetables and tangy feta.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
Filling
- 1 tbsp olive oil (for sautéing)
- 1 small onion, diced
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups mushrooms, sliced (button mushrooms or cremini work well)
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano (or fresh if preferred)
- 1/2 tsp red pepper flakes (optional for a bit of heat)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Pierce each sweet potato a few times with a fork.
- Season the Sweet Potatoes: Rub the sweet potatoes with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place them on a baking sheet lined with parchment paper.
- Bake the Sweet Potatoes: Bake for 40-45 minutes, or until tender when pierced with a fork.
- Sauté the Filling: While the sweet potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Cook Mushrooms: Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally until golden brown and moisture is released.
- Add Garlic: Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Cook Spinach: Add chopped spinach and cook for 2-3 minutes until wilted. Season the mixture with salt, pepper, dried oregano, and red pepper flakes if using.
- Prepare for Stuffing: When sweet potatoes are done, remove from oven and cool slightly until safe to handle. Slice each sweet potato lengthwise without cutting all the way through.
- Fluff Sweet Potatoes: Gently fluff the flesh inside each sweet potato with a fork to create space for filling.
- Stuff Sweet Potatoes: Spoon the sautéed spinach and mushroom mixture into the center of each sweet potato.
- Add Feta Cheese: Sprinkle crumbled feta over the stuffed sweet potatoes.
- Optional Reheat: Return stuffed sweet potatoes to the oven for 5-10 minutes to warm through and slightly melt the feta cheese.
- Garnish and Serve: Garnish with fresh parsley if desired and serve immediately.
Notes
- You can substitute feta with goat cheese or mozzarella for different flavors.
- For a vegan version, omit feta or use vegan cheese alternatives.
- Add cooked quinoa or chickpeas to the filling for extra protein.
- The red pepper flakes are optional; adjust according to your spice preference.
- Sweet potatoes can be wrapped in foil when baking for softer skin if preferred.
