Why You’ll Love This Recipe
These stuffed sweet potatoes are the perfect combination of sweet and savory. The sweet potatoes are tender and flavorful on their own, while the savory filling of sautéed spinach, mushrooms, and garlic adds an earthy depth. The feta brings a creamy, slightly tangy finish, making this dish a satisfying and nutritious meal. Plus, it’s simple to make, with minimal ingredients that are easy to find at your local grocery store.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- 2 tablespoons garlic, minced
- 1/2 teaspoon dried oregano
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet, pricking each potato a few times with a fork. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Roast for 40-50 minutes, or until the sweet potatoes are soft and easily pierced with a fork. - Prepare the Filling:
While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they release their moisture and become golden brown. - Add Garlic and Spinach:
Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant. Add the chopped spinach and dried oregano, cooking for another 2-3 minutes until the spinach wilts and is evenly distributed with the mushrooms and garlic. - Stuff the Sweet Potatoes:
Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit down the center of each sweet potato and gently fluff the insides with a fork. Divide the spinach, mushroom, and garlic mixture among the sweet potatoes, stuffing them generously. - Add the Feta:
Crumble feta cheese over the stuffed sweet potatoes for an extra burst of flavor. If you like, you can return the stuffed potatoes to the oven for an additional 5-10 minutes to melt the cheese and heat everything through. - Serve and Enjoy:
Serve the stuffed sweet potatoes warm. You can garnish them with additional herbs, like fresh parsley or a squeeze of lemon, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 50 minutes (roasting sweet potatoes)
- Total Time: ~1 hour
Storage/Reheating
Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed sweet potatoes in the microwave for 2-3 minutes or reheat them in the oven at 350°F (175°C) for about 10 minutes until heated through.
FAQs
1. Can I use another type of cheese besides feta?
Yes, you can use goat cheese, ricotta, or shredded mozzarella if you prefer a different flavor or texture. Each will give the dish a slightly different taste.
2. Can I make this dish in advance?
Yes, you can roast the sweet potatoes ahead of time and store them in the refrigerator. When ready to serve, simply prepare the filling and stuff the potatoes before reheating them in the oven.
3. Can I add meat to this dish?
Yes, you can add cooked chicken, turkey, to the filling if you want to make it a more substantial meal with added protein.
4. Can I make this dish vegan?
To make this dish vegan, simply omit the feta and use a plant-based cheese alternative or a dairy-free topping like tahini or avocado for creaminess.
5. How can I make the sweet potatoes cook faster?
If you’re short on time, you can microwave the sweet potatoes instead of roasting them. Simply prick them with a fork, place them on a microwave-safe plate, and microwave for 5-7 minutes, or until they’re tender.
6. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Be sure to thaw and drain it well before adding it to the skillet, as frozen spinach tends to have excess water.
7. Can I add other vegetables to the filling?
Definitely! You can add other veggies like bell peppers, zucchini, or even sun-dried tomatoes to the filling for additional flavor and nutrients.
8. How do I know when the sweet potatoes are done roasting?
The sweet potatoes are done when they are soft to the touch and can easily be pierced with a fork or knife. If they feel firm in the center, continue roasting for a few more minutes.
9. Can I make this a one-pan meal?
Yes, you can roast the sweet potatoes on the same sheet pan as the mushrooms, spinach, and garlic. Just roast the potatoes first, then sauté the veggies on the stove while the sweet potatoes finish roasting.
10. How can I make this dish spicier?
To add some heat, sprinkle some red pepper flakes into the filling or add a diced jalapeño to the sautéed mushrooms and spinach.
Conclusion
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a delicious, nutritious, and satisfying meal that’s easy to make and full of flavor. The sweet potatoes serve as the perfect base, while the savory filling of mushrooms, spinach, and feta adds depth and richness. Whether you’re looking for a vegetarian dinner, a meal prep option, or a wholesome side dish, this recipe is sure to become a go-to favorite in your kitchen!
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Stuffed Sweet Potatoes
- Total Time: ~1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
Ingredients
For the Stuffed Sweet Potatoes:
4 medium sweet potatoes
2 tablespoons olive oil
1 cup mushrooms, sliced
2 cups fresh spinach, chopped
2 tablespoons garlic, minced
1/2 teaspoon dried oregano
1/2 cup feta cheese, crumbled (optional)
Instructions
-
Roast the Sweet Potatoes:
-
Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet, pricking each potato a few times with a fork. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Roast for 40-50 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
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-
Prepare the Filling:
-
While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until they release their moisture and become golden brown.
-
-
Add Garlic and Spinach:
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Add the minced garlic to the skillet with the mushrooms and cook for 1 minute until fragrant. Add the chopped spinach and dried oregano, cooking for another 2-3 minutes until the spinach wilts and is evenly distributed with the mushrooms and garlic.
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-
Stuff the Sweet Potatoes:
-
Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit down the center of each sweet potato and gently fluff the insides with a fork. Divide the spinach, mushroom, and garlic mixture among the sweet potatoes, stuffing them generously.
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Add the Feta:
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Crumble feta cheese over the stuffed sweet potatoes for an extra burst of flavor. If you like, you can return the stuffed potatoes to the oven for an additional 5-10 minutes to melt the cheese and heat everything through.
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Serve and Enjoy:
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Serve the stuffed sweet potatoes warm. You can garnish with additional herbs, like fresh parsley or a squeeze of lemon, if desired.
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Notes
Tip: To speed up cooking, microwave the sweet potatoes instead of roasting them. Prick them with a fork and microwave for 5-7 minutes or until tender.
Storage: Leftover stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 2-3 minutes or bake at 350°F (175°C) for about 10 minutes until heated through.
Substitutions: You can substitute feta cheese with goat cheese, ricotta, or shredded mozzarella if you prefer a different flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes (roasting sweet potatoes)
- Category: Main Course, Vegetarian, Dinner
- Method: Baking, Sautéing
- Cuisine: American, Mediterranean-inspired
