Cozy, wholesome, and bursting with flavor, these Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are a delicious way to turn simple ingredients into something special. Whether you’re looking for a satisfying meatless main or a hearty side dish, this recipe brings comfort and elegance to the table with minimal fuss. Earthy mushrooms, tender spinach, creamy feta, and fragrant rosemary come together in a perfectly roasted sweet potato for a meal that feels both nourishing and indulgent. 💛🍴
INGREDIENTS:
2 large sweet potatoes
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
2 cups fresh spinach, roughly chopped
1/2 teaspoon fresh rosemary, finely chopped (or 1/4 tsp dried)
Salt and black pepper to taste
1/2 cup crumbled feta cheese
Optional: a drizzle of balsamic glaze or chopped nuts for garnish
Directions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or foil.
Roast the Sweet Potatoes:
Scrub the sweet potatoes and prick them a few times with a fork. Place on the tray and bake for 45–60 minutes, or until soft and tender when pierced with a knife.
Prepare the Filling:
While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
Add Garlic and Mushrooms:
Stir in the minced garlic and sliced mushrooms. Sauté for about 5–6 minutes until the mushrooms release their moisture and start to brown.
Add Spinach and Rosemary:
Add the chopped spinach and rosemary to the pan. Stir and cook until the spinach is wilted, about 1–2 minutes. Season with salt and pepper to taste. Remove from heat.
Stuff the Sweet Potatoes:
Once the sweet potatoes are done roasting, let them cool slightly. Cut each one open lengthwise and gently fluff the inside with a fork.
Fill and Top:
Divide the spinach and mushroom mixture between the two sweet potatoes, stuffing them generously. Top each with crumbled feta cheese.
Finish and Serve:
Return the stuffed potatoes to the oven for 5 minutes, just to warm the feta slightly. Optionally drizzle with balsamic glaze or sprinkle with toasted nuts before serving.
Nutritional Information:
⏰ Prep Time: 10 minutes
🔥 Cooking Time: 60 minutes
⏳ Total Time: 1 hour 10 minutes
🍴 Servings: 2
🔋 Calories: ~350 kcal per serving (varies slightly based on toppings)
👩‍🍳 Cook’s Note:
This dish is a hearty, flavorful vegetarian option that’s both satisfying and nutrient-dense. Sweet potatoes are packed with fiber and vitamins, while the spinach and mushrooms add a savory depth. The feta brings a creamy, salty contrast that ties it all together. For extra texture, try sprinkling some toasted walnuts or pumpkin seeds on top. This recipe also works well as a meal prep option—just store the components separately and reheat before serving!
