ROASTED STUFFED SWEET POTATOES WITH SAUTÉED SPINACH, MUSHROOMS & FETA

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These Roasted Stuffed Sweet Potatoes are nutritious, hearty, and packed with Mediterranean-inspired flavors. With a filling of sautéed spinach, mushrooms, and crumbled feta, this dish is a perfect balance of sweet, savory, and creamy textures. It’s healthy, vegetarian, and incredibly satisfying, making it a great option for lunch, dinner, or meal prep!

Ingredients

For the Sweet Potatoes:

  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Sautéed Spinach & Mushroom Filling:

  • 1 small onion, diced
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • ½ cup feta cheese, crumbled

For Garnish:

  • Fresh parsley, chopped

Preparation

Step 1: Roast the Sweet Potatoes

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce them several times with a fork to allow steam to escape.
  3. Roast: Place them on a lined baking sheet and bake for 45-60 minutes, or until fork-tender.

Step 2: Sauté the Filling

  1. Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Sauté Onion & Mushrooms: Add the diced onion and cook for 3-4 minutes until translucent. Stir in the sliced mushrooms and cook for another 5 minutes, until soft.
  3. Add Spinach: Stir in the chopped spinach and cook until wilted.
  4. Season & Add Feta: Season with garlic powder, salt, and pepper. Remove from heat and stir in the crumbled feta cheese.

Step 3: Stuff & Serve

  1. Prepare Sweet Potatoes for Stuffing: Once roasted, allow the sweet potatoes to cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to make room for the filling.
  2. Stuff the Sweet Potatoes: Spoon the spinach, mushroom, and feta mixture into each sweet potato half.
  3. Garnish & Serve: Sprinkle with fresh parsley and serve warm.

Cooking Notes

  • Want Extra Protein? Add cooked chickpeas, grilled chicken, or black beans for a heartier meal.
  • Make It Vegan: Replace feta with vegan cheese or toasted nuts like walnuts or pine nuts.
  • For Extra Flavor: Drizzle with balsamic glaze or tahini dressing before serving.

Serving Suggestions

  • Pair with a Side Salad: A fresh arugula or Greek salad complements the flavors perfectly.
  • Serve with Soup: Pair with a bowl of lentil soup or tomato bisque for a cozy meal.
  • Enjoy as Meal Prep: These stuffed sweet potatoes store well and can be reheated for a quick, healthy lunch.

Tips

  1. Don’t Over-Scoop: Leave enough sweet potato flesh to maintain structure while allowing space for the filling.
  2. Crispier Skin Option: Brush the skins with olive oil and roast for an extra 5 minutes after stuffing for a crispier texture.
  3. Make Ahead: You can prepare the filling in advance and store it in the fridge for up to 3 days.

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

Servings: 4

Nutritional Information (Per Serving, Approximate)

  • Calories: 310
  • Protein: 8g
  • Fat: 12g
  • Carbohydrates: 45g
  • Fiber: 7g

Conclusion

These Roasted Stuffed Sweet Potatoes are a delicious, wholesome, and visually stunning dish that brings warm, earthy flavors to your table. Whether you’re serving them as a main dish or a side, their sweet and savory combination makes them irresistible.

Try them today and enjoy a nutrient-packed meal that’s as comforting as it is flavorful! 🥔🍄🥬✨

Print
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ROASTED STUFFED SWEET POTATOES WITH SAUTÉED SPINACH, MUSHROOMS & FETA

  • Author: Imili Johnson
  • Total Time: 75 minutes
Print Recipe

Ingredients

Scale

For the Sweet Potatoes:

  • 4 medium sweet potatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Sautéed Spinach & Mushroom Filling:

  • 1 small onion, diced
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • ½ cup feta cheese, crumbled

For Garnish:

  • Fresh parsley, chopped

Instructions

Step 1: Roast the Sweet Potatoes

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce them several times with a fork to allow steam to escape.
  3. Roast: Place them on a lined baking sheet and bake for 45-60 minutes, or until fork-tender.

Step 2: Sauté the Filling

  1. Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Sauté Onion & Mushrooms: Add the diced onion and cook for 3-4 minutes until translucent. Stir in the sliced mushrooms and cook for another 5 minutes, until soft.
  3. Add Spinach: Stir in the chopped spinach and cook until wilted.
  4. Season & Add Feta: Season with garlic powder, salt, and pepper. Remove from heat and stir in the crumbled feta cheese.

Step 3: Stuff & Serve

  1. Prepare Sweet Potatoes for Stuffing: Once roasted, allow the sweet potatoes to cool slightly. Cut them in half lengthwise and scoop out a small portion of the flesh to make room for the filling.
  2. Stuff the Sweet Potatoes: Spoon the spinach, mushroom, and feta mixture into each sweet potato half.
  3. Garnish & Serve: Sprinkle with fresh parsley and serve warm.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes

Nutrition

  • Serving Size: 4
  • Calories: 310
  • Fat: 12g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Protein: 8g

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