Description
These Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a wholesome, hearty, and flavor-packed vegetarian meal! Roasted sweet potatoes are filled with a savory sauté of garlicky mushrooms, wilted spinach, and crumbled feta for a perfect balance of sweet, salty, and umami. Ideal for a satisfying weeknight dinner, meal prep, or elegant side dish.
Ingredients
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4 medium sweet potatoes
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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8 oz mushrooms (cremini or white button), sliced
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4 cups fresh spinach
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½ tsp dried thyme (or Italian seasoning)
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Salt & pepper, to taste
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½ cup crumbled feta cheese
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Optional: red pepper flakes, lemon zest, balsamic glaze for drizzling
Instructions
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Roast the sweet potatoes:
Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce each a few times with a fork. Place on a baking sheet and roast for 45–50 minutes, or until tender. -
Make the filling:
While sweet potatoes roast, heat olive oil in a skillet over medium heat. Add onions and cook 2–3 minutes until softened. Add garlic and mushrooms, and sauté until mushrooms are browned and moisture evaporates—about 6–8 minutes. -
Add spinach & season:
Add spinach to the skillet and cook until just wilted. Stir in thyme, salt, pepper, and a pinch of red pepper flakes if using. Remove from heat and stir in half of the feta. -
Stuff the sweet potatoes:
Once the sweet potatoes are cooked, slice each open lengthwise and gently mash the insides with a fork. Spoon the spinach-mushroom mixture into each potato.
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Finish with feta:
Top with remaining crumbled feta and a drizzle of olive oil or balsamic glaze if desired. Serve hot!
Notes
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Make it vegan by swapping feta for dairy-free cheese or a spoonful of tahini/lemon sauce.
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Add cooked quinoa or lentils for extra protein.
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Great for meal prep—just reheat and go!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course, Vegetarian
- Method: Roasting, Sautéing
- Cuisine: Mediterranean-Inspired