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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

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A comforting weeknight meal combining sweet, savory, and herbal notes with roasted sweet potatoes filled with a garlicky mushroom and spinach mix, topped with feta and rosemary.

Ingredients

Scale
  • 4 medium sweet potatoes, scrubbed
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • 4 cups baby spinach
  • 1 tsp fresh rosemary, minced (or 1/2 tsp dried)
  • 1/2 cup crumbled feta (or dairy-free feta)
  • Salt and black pepper, to taste
  • Lemon zest and juice (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Prick the sweet potatoes with a fork and rub with a little oil. Roast directly on a tray until fork-tender, about 45–55 minutes.
  2. While potatoes roast, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, 4–5 minutes.
  3. Add mushrooms and rosemary. Cook until mushrooms release their juices and brown, about 6–8 minutes.
  4. Stir in garlic and cook for 30 seconds. Add spinach in batches and cook until just wilted. Season with salt, pepper, and a squeeze of lemon.
  5. Remove from heat and fold in crumbled feta.
  6. When potatoes are done, slice them open lengthwise and fluff the flesh with a fork. Spoon the filling into each potato.
  7. Optionally broil for 2–3 minutes to warm the filling and brown the top. Serve warm.

Notes

Use even-sized potatoes for uniform cooking. Can be stored in an airtight container in the refrigerator for up to 3–4 days.

Nutrition

Find it online: https://recipesunfolded.com/stuffed-sweet-potatoes-spinach-mushroom-feta-rosemary/

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