These Baked Sweet Potatoes are hearty, nutritious, and packed with Mediterranean flavors. The combination of tender baked sweet potatoes, savory garlic mushrooms, wilted spinach, and creamy feta cheese makes for a satisfying yet wholesome dish. Perfect for a vegetarian main course, a side dish, or meal prep, these stuffed sweet potatoes are delicious, easy to make, and full of nourishing ingredients!
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
For the Garlic Mushroom & Spinach Filling:
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ cup crumbled feta cheese
For Garnish:
- Fresh parsley, chopped
Preparation
Step 1: Prepare the Sweet Potatoes
- Preheat the Oven: Set your oven to 400°F (200°C).
- Bake the Sweet Potatoes: Pierce each sweet potato several times with a fork. Place them on a lined baking sheet and bake for 45-60 minutes, or until they are soft and fork-tender.
Step 2: Make the Filling
- Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and tender.
- Add Garlic & Spinach: Stir in minced garlic and cook for 1 minute. Then, add fresh spinach and cook until wilted, about 2-3 minutes.
- Season the Filling: Stir in salt, black pepper, and dried oregano. Remove from heat.
Step 3: Stuff the Sweet Potatoes
- Slice & Scoop: Once baked, remove the sweet potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to create a well for the filling.
- Fill the Potatoes: Spoon the garlic mushroom and spinach mixture into each sweet potato half.
- Top with Feta: Sprinkle with crumbled feta cheese.
Step 4: Final Baking
- Return to the Oven: Place the stuffed sweet potatoes back on the baking sheet.
- Bake Again: Bake for 10-15 minutes, until heated through and the feta cheese is slightly melted.
Step 5: Garnish & Serve
- Add Fresh Herbs: Garnish with freshly chopped parsley for a burst of color and flavor.
- Serve Warm: Enjoy immediately!
Cooking Notes
- Want More Protein? Add chickpeas or grilled chicken for extra protein.
- Dairy-Free Version: Substitute feta with vegan cheese or toasted nuts like almonds or walnuts.
- Make It Spicier: Sprinkle with red pepper flakes for a little heat.
Serving Suggestions
- Pair with a Salad: Serve with a Greek salad or arugula and citrus salad for a refreshing contrast.
- Serve as a Side: Pair with grilled salmon, chicken, or a hearty soup.
- Meal Prep Friendly: These stuffed sweet potatoes can be stored in the fridge for up to 4 days and reheated for a quick meal.
Tips
- Roast the Sweet Potatoes Until Caramelized: This enhances their natural sweetness and depth of flavor.
- Use Baby Spinach: It wilts quickly and blends well with the mushrooms.
- Storage & Reheating: Keep in an airtight container and reheat in the oven at 350°F for 10 minutes or in the microwave for 1-2 minutes.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Nutritional Information (Per Serving, Approximate)
- Calories: 320
- Protein: 9g
- Fat: 13g
- Carbohydrates: 42g
- Fiber: 7g
Conclusion
These Baked Sweet Potatoes Stuffed with Garlic Mushrooms, Spinach & Feta are a flavorful, satisfying, and wholesome meal that’s easy to make and packed with nutrients. With their rich Mediterranean flavors and creamy, savory filling, they’re perfect for weeknight dinners, holiday sides, or meal prep.
Try this recipe today for a nourishing and delicious meal! 🥔🍄🌱✨
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Baked Sweet Potatoes Stuffed with Garlic Mushrooms, Spinach and Crumbled Feta
- Total Time: 1 hour 15 minutes
Ingredients
Scale
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
For the Garlic Mushroom & Spinach Filling:
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ cup crumbled feta cheese
For Garnish:
- Fresh parsley, chopped
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat the Oven: Set your oven to 400°F (200°C).
- Bake the Sweet Potatoes: Pierce each sweet potato several times with a fork. Place them on a lined baking sheet and bake for 45-60 minutes, or until they are soft and fork-tender.
Step 2: Make the Filling
- Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and tender.
- Add Garlic & Spinach: Stir in minced garlic and cook for 1 minute. Then, add fresh spinach and cook until wilted, about 2-3 minutes.
- Season the Filling: Stir in salt, black pepper, and dried oregano. Remove from heat.
Step 3: Stuff the Sweet Potatoes
- Slice & Scoop: Once baked, remove the sweet potatoes from the oven and let them cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to create a well for the filling.
- Fill the Potatoes: Spoon the garlic mushroom and spinach mixture into each sweet potato half.
- Top with Feta: Sprinkle with crumbled feta cheese.
Step 4: Final Baking
- Return to the Oven: Place the stuffed sweet potatoes back on the baking sheet.
- Bake Again: Bake for 10-15 minutes, until heated through and the feta cheese is slightly melted.
Step 5: Garnish & Serve
- Add Fresh Herbs: Garnish with freshly chopped parsley for a burst of color and flavor.
- Serve Warm: Enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 13g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g