Why You’ll Love This Recipe
This dish combines the natural sweetness of roasted sweet potatoes with savory and earthy flavors from spinach, mushrooms, and feta. The balance of textures—from the soft, creamy filling to the tender sweet potato—makes each bite a delight. It's also incredibly customizable. Add extra spices, use a different type of cheese, or load it up with protein for a complete meal. Plus, it’s easy to make and perfect for meal prepping.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes and prick them a few times with a fork. Place them on a baking sheet lined with parchment paper and roast for 40-45 minutes, or until tender when pierced with a fork.
- While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and sliced mushrooms to the skillet, cooking for another 5-7 minutes, or until the mushrooms have released their moisture and are browned.
- Stir in the spinach and cook for an additional 2-3 minutes, until wilted. Season with salt and pepper to taste.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes. Slice them open lengthwise, being careful not to cut all the way through.
- Gently fluff the insides of each sweet potato with a fork to create space for the filling.
- Spoon the spinach, mushroom, and feta mixture into the sweet potatoes, dividing it evenly among them.
- Serve immediately, or garnish with additional feta or fresh herbs, if desired.
Servings and Timing
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Total time: 55 minutes
Variations
- Add protein: Top with grilled chicken, turkey, or chickpeas for extra protein.
- Use a different cheese: Swap the feta for goat cheese, ricotta, or cheddar if you prefer.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Herb options: Fresh thyme, oregano, or basil would be great alternatives to spinach for a unique flavor twist.
Storage/Reheating
- Storage: Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave for a few minutes.
FAQs
1. Can I use another type of potato instead of sweet potatoes?
Yes, you can use regular potatoes like russets or yukon golds, though the flavor and texture will be different.
2. Can I make this dish vegan?
Yes, you can make it vegan by omitting the feta or using a plant-based cheese alternative.
3. Can I add other vegetables to the stuffing?
Absolutely! Try adding bell peppers, zucchini, or kale for extra flavor and nutrients.
4. How can I make the sweet potatoes cook faster?
To speed up the roasting process, you can microwave the sweet potatoes for 5-7 minutes before roasting, or halve them and roast the halves for quicker cooking.
5. Can I prepare the stuffing in advance?
Yes, you can prepare the mushroom and spinach mixture a day in advance. Just store it in the fridge and stuff the potatoes when you're ready to serve.
6. Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used in place of fresh. Just be sure to thaw and drain the spinach before adding it to the skillet.
7. Can I grill the sweet potatoes instead of roasting them?
Yes, grilling sweet potatoes works just as well. Grill them for about 30 minutes, turning occasionally, until tender.
8. How can I add more flavor to the stuffing?
Try adding some balsamic vinegar, soy sauce, or a squeeze of lemon juice to the stuffing mixture for extra depth of flavor.
9. Can I freeze the stuffed sweet potatoes?
While the cooked sweet potatoes can be frozen, the texture of the stuffing may change. It's best to freeze the filling separately and re-stuff the potatoes when ready to serve.
10. Can I use canned mushrooms instead of fresh?
Fresh mushrooms provide better texture, but canned mushrooms can work in a pinch. Just be sure to drain and rinse them well before using.
Conclusion
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta is a comforting and nutrient-packed dish that's perfect for any occasion. The balance of flavors from the earthy mushrooms, fresh spinach, and creamy feta, all inside tender sweet potatoes, makes for a filling and satisfying meal. Whether you're enjoying it as a main course or as a side dish, this recipe is sure to impress!
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
- Total Time: 55minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
These Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta offer a nutritious and delicious meal packed with savory flavors. Roasted sweet potatoes are filled with a sautéed mixture of spinach, mushrooms, and creamy feta cheese, making it a perfect vegetarian dinner or hearty side dish. Customize with your favorite vegetables or protein for a wholesome meal everyone will love!
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork. Place them on a parchment-lined baking sheet and roast for 40-45 minutes, or until tender when pierced.
- In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add minced garlic and mushrooms to the skillet and cook for 5-7 minutes, or until mushrooms are browned.
- Stir in spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.
- Once sweet potatoes are done, let them cool for a few minutes. Slice them lengthwise and fluff the insides with a fork.
- Stuff each sweet potato with the spinach, mushroom, and feta mixture.
- Serve immediately, garnished with extra feta or fresh herbs if desired.
Notes
- Add protein by topping with grilled chicken, turkey, or chickpeas.
- Feel free to swap feta with goat cheese, ricotta, or cheddar.
- Spice it up by adding red pepper flakes or hot sauce.
- Use fresh thyme, oregano, or basil instead of spinach for variety.
- Prep Time: 10 minutes
- Cook Time: 45minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
