Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

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Introduction

Stuffed sweet potatoes are a delicious and nutrient-packed meal option, combining the natural sweetness of the potato with savory, earthy flavors from mushrooms, spinach, feta cheese, and rosemary. This recipe is a perfect blend of comfort and health, offering a satisfying texture and a balanced profile of nutrients. Sweet potatoes are an excellent source of fiber, vitamin A, and potassium, while the filling provides a good dose of protein and antioxidants. This dish can be enjoyed as a light lunch, dinner, or even as a side dish for a larger meal.

Ingredients

  • 4 medium-sized sweet potatoes
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh mushrooms, sliced (button or cremini)
  • 3 cups fresh spinach leaves
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • Salt and black pepper, to taste
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup chopped walnuts (optional, for extra crunch)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Preparation

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the sweet potatoes thoroughly, then pierce them with a fork several times to allow steam to escape during baking.
  3. Place the sweet potatoes on a baking sheet lined with parchment paper.
  4. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork.

Step 2: Sauté the Filling

  1. While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.
  2. Add diced onions and sauté for 3-4 minutes until softened and translucent.
  3. Add minced garlic and cook for another minute, stirring frequently to prevent burning.
  4. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  5. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Stir in chopped rosemary, salt, black pepper, and red pepper flakes (if using). Mix well and cook for another minute.
  7. Remove the skillet from heat and fold in the crumbled feta cheese and lemon zest.

Step 3: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes.
  2. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through.
  3. Gently press the ends of the sweet potato together to open up the center, creating a pocket for the filling.
  4. Spoon the mushroom, spinach, and feta mixture into each sweet potato, filling them generously.

Step 4: Garnish and Serve

  1. Top each stuffed sweet potato with a sprinkle of chopped walnuts for added crunch (optional).
  2. Drizzle a little olive oil over the top for extra flavor and shine.
  3. Serve hot and enjoy your nutrient-packed stuffed sweet potatoes!

Cooking Notes

  • Mushroom Variety: Feel free to experiment with different types of mushrooms like shiitake or portobello for a more robust flavor.
  • Cheese Options: If you prefer a different cheese, goat cheese or ricotta can be used as a substitute for feta.
  • Rosemary Substitute: If you don’t have rosemary, thyme or sage would make a great alternative.
  • Vegan Option: To make this recipe vegan, simply omit the feta cheese or replace it with a vegan cheese alternative.

Serving Suggestions

  • Serve these stuffed sweet potatoes with a fresh side salad for a complete meal.
  • Pair with a light soup, such as a tomato basil or butternut squash soup, for a comforting lunch.
  • These stuffed sweet potatoes also make a great side dish for grilled chicken or fish.

Tips

  • Make Ahead: You can prepare the filling a day ahead and store it in the refrigerator. Reheat before stuffing the sweet potatoes.
  • Extra Crisp: For a crispier skin, brush the sweet potatoes with olive oil before baking.
  • Flavor Boost: Add a splash of balsamic vinegar to the mushroom and spinach mixture for an extra depth of flavor.

Prep Time

  • Prep Time: 15 minutes
  • Cooking Time: 60 minutes
  • Total Time: 1 hour 15 minutes

Nutritional Information (per serving)

  • Calories: 320 kcal
  • Protein: 8 grams
  • Carbohydrates: 45 grams
  • Fiber: 7 grams
  • Fat: 12 grams
  • Sodium: 380 mg

Conclusion

Stuffed sweet potatoes with spinach, mushrooms, feta, and rosemary are a fantastic choice for anyone looking for a healthy, satisfying, and flavorful dish. The combination of creamy sweet potatoes, savory mushrooms, fresh spinach, and the tangy bite of feta cheese is sure to delight your taste buds. Plus, this recipe is versatile and can easily be customized to suit your preferences. Enjoy it as a nourishing meal that is simple yet impressive, perfect for both weeknight dinners and special occasions.

Print
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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes
Print Recipe

Ingredients

Scale
  • 4 medium-sized sweet potatoes
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh mushrooms, sliced (button or cremini)
  • 3 cups fresh spinach leaves
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • Salt and black pepper, to taste
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup chopped walnuts (optional, for extra crunch)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the sweet potatoes thoroughly, then pierce them with a fork several times to allow steam to escape during baking.
  3. Place the sweet potatoes on a baking sheet lined with parchment paper.
  4. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork.

Step 2: Sauté the Filling

  1. While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.
  2. Add diced onions and sauté for 3-4 minutes until softened and translucent.
  3. Add minced garlic and cook for another minute, stirring frequently to prevent burning.
  4. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  5. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Stir in chopped rosemary, salt, black pepper, and red pepper flakes (if using). Mix well and cook for another minute.
  7. Remove the skillet from heat and fold in the crumbled feta cheese and lemon zest.

Step 3: Assemble the Stuffed Sweet Potatoes

  1. Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes.
  2. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through.
  3. Gently press the ends of the sweet potato together to open up the center, creating a pocket for the filling.
  4. Spoon the mushroom, spinach, and feta mixture into each sweet potato, filling them generously.

Step 4: Garnish and Serve

  1. Top each stuffed sweet potato with a sprinkle of chopped walnuts for added crunch (optional).
  2. Drizzle a little olive oil over the top for extra flavor and shine.
  3. Serve hot and enjoy your nutrient-packed stuffed sweet potatoes!
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes

Nutrition

  • Calories: 320
  • Sodium: 380 mg
  • Protein: 8g

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