Creamy, hearty, and impossibly comforting — these Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are a weeknight hero. Roasted sweet potatoes become a cozy vessel for a savory sauté of mushrooms, wilted spinach, a hint of rosemary, and tangy feta that melts into every bite. It’s the kind of meal that feels special but takes surprisingly little effort.
Fun fact: sweet potatoes were once used as a staple in many cultures because they store well and adapt to savory or sweet preparations. If you love easy, family-friendly dinners that still impress, this recipe will quickly become a favorite. Looking for other cozy sweet potato ideas? Try a slower, sweeter take with this comforting slow-cooker sweet potatoes. Ready to tuck in? Let’s get cooking.
What is Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary?
What’s in a name? A lot of deliciousness. Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary describes exactly what you get: tender roasted sweet potatoes split open and filled with a savory mix of mushrooms and spinach, brightened by rosemary and finished with tangy feta. Who decided to stuff a sweet potato with Mediterranean flavors? Probably someone who loves contrasts — sweet versus savory, creamy versus slightly crisp. And isn’t it true that “the way to a man’s heart is through his stomach.” Whether you’re feeding family, friends, or just treating yourself, this dish is worth trying — go on, make it tonight.
Why You’ll Love This
- Savory-sweet balance: The natural sweetness of roasted sweet potato pairs beautifully with earthy mushrooms, bright spinach, and salty feta for a layered, satisfying bite.
- Budget-friendly and filling: This is a cost-effective way to feed a family without sacrificing flavor — pantry staples stretch into a generous, nutritious meal.
- Vibrant toppings: Fresh rosemary and a sprinkle of chili flakes (optional) elevate the dish with aroma and gentle heat.
If you enjoy stuffed vegetables on the blog, you’ll find this one just as comforting as other hearty mains but lighter than heavy casseroles. For a touch of whimsy after dinner, check out these sparkling dessert ideas for something sweet later: crystal candy sweet treats. Now go on — add it to your dinner rotation.
How to Make
Quick Overview
This recipe is easy, delicious, and satisfying. Roasting the sweet potatoes concentrates their sweetness while the sautéed filling delivers savory depth. You’ll appreciate the contrast of the soft, mashed potato flesh and the slightly caramelized mushrooms. Prep is minimal and cook time is mostly hands-off.
Approximate time: 10 minutes prep, 45–50 minutes roasting, plus 10–15 minutes to finish — about 65–75 minutes total.
Ingredients
- 4 medium sweet potatoes, washed and pierced a few times with a fork
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (about 6–8 ounces), wiped clean and sliced
- 3 cups fresh spinach, rinsed and dried, roughly chopped if large
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Optional: a pinch of chili flakes for heat
Directions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment or lightly oil it.
- Wash the sweet potatoes and pierce each a few times with a fork to allow steam to escape. Place them on the prepared baking tray.
- Roast the sweet potatoes for 45 to 50 minutes, or until a fork slides in easily and the flesh is tender when squeezed.
- While the potatoes are roasting, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for 6 to 7 minutes, stirring often, until the mushrooms release their moisture and begin to brown around the edges.
- Stir in the fresh spinach and chopped rosemary. Cook for another 2 to 3 minutes, just until the spinach wilts and blends into the mushrooms. Season with salt, pepper, and a pinch of chili flakes if using. Taste and adjust seasoning.
- When the sweet potatoes are tender, remove them from the oven and slice them open lengthwise. Gently mash the flesh slightly with a fork to create a cradle for the filling.
- Spoon the sautéed mushroom and spinach mixture into each sweet potato, dividing it evenly. Top each filled potato with crumbled feta.
- Return the stuffed sweet potatoes to the oven and bake for 5 to 7 minutes, until the feta is warmed through and starts to turn lightly golden.
- Remove from the oven and serve hot.
What to Serve With
- A bright, crunchy arugula salad with lemon vinaigrette to cut through the richness.
- Roasted seasonal vegetables like Brussels sprouts or carrots for a hearty plate.
- A simple tzatziki or garlic-yogurt sauce on the side for extra creaminess.
- A crisp white wine or sparkling water with lemon to refresh the palate.
These pairings balance texture and flavor, turning the stuffed sweet potatoes into a complete meal.
Top Tips for Perfecting
- Use similarly sized sweet potatoes so they roast evenly.
- If mushrooms are watery, cook them a bit longer to encourage browning — that caramelization adds deep flavor.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Fresh rosemary gives the best aroma, but dried rosemary works in a pinch — use half the amount.
- Don’t overcook the spinach; wilt it just enough so it stays tender and bright.
- To add protein, fold in cooked chickpeas or shredded rotisserie chicken before filling.
Storing and Reheating Tips
- Refrigeration: Store leftover stuffed sweet potatoes in an airtight container for up to 3–4 days. Keep toppings separate if you can for best texture.
- Freezing: You can freeze the roasted sweet potato flesh separately for up to 2 months, but assembled stuffed potatoes can become soggy after freezing. Freeze components separately for best results.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through to preserve texture. Microwaving works for convenience (1–2 minutes), but may make the skin softer. Add fresh feta after reheating if desired.
FAQs
Can I make these ahead of time?
Yes. Roast the sweet potatoes and prepare the filling ahead, then assemble and bake for 5–7 minutes before serving. Store components separately in the fridge for up to 3 days.
Can I use frozen spinach instead of fresh?
You can, but thaw and squeeze out excess water before adding to the mushroom mixture to avoid a watery filling.
How do I add protein to make this a full meal?
Stir in cooked chickpeas, lentils, or shredded chicken into the sautéed filling before stuffing for a heartier dish.
Is there a dairy-free option for the feta?
Yes. Use a dairy-free crumbled cheese or skip the feta and add a squeeze of lemon and toasted nuts for texture.
Can I roast the sweet potatoes faster?
You can halve the potatoes lengthwise and roast cut-side down for 30–35 minutes to speed up cooking, but whole potatoes develop a sweeter, creamier texture.
Conclusion
These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are proof that simple ingredients can produce something truly special — roasted sweet potato boat, savory mushroom-spinach filling, and tangy feta combine into an easy, crowd-pleasing meal. They’re economical, family-friendly, and forgiving for home cooks of any skill level. If you want a similar spin with extra savory notes, check out this take on Spinach and Feta Stuffed Sweet Potatoes | Spicedblog. For a variation that adds chicken to the mix, see this helpful guide to Chicken, Spinach, Mushroom, and Feta Stuffed Sweet Potato …. Try the recipe, share it with friends, and enjoy the warm compliments that follow.
Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary
Equipment
- Baking Tray
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 4 medium Sweet Potatoes Washed and pierced a few times with a fork
- 2 tablespoons Olive Oil
- 1 small Onion Finely chopped
- 2 cloves Garlic Minced
- 2 cups Mushrooms Sliced (about 6–8 ounces), wiped clean
- 3 cups Fresh Spinach Rinsed and dried, roughly chopped if large
- 1 teaspoon Fresh Rosemary Finely chopped (or 1/2 teaspoon dried rosemary)
- to taste Salt
- to taste Pepper
- 1/2 cup Feta Cheese Crumbled
- a pinch Chili Flakes Optional for heat
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment or lightly oil it.
- Wash the sweet potatoes and pierce each a few times with a fork to allow steam to escape. Place them on the prepared baking tray.
- Roast the sweet potatoes for 45 to 50 minutes, or until a fork slides in easily and the flesh is tender when squeezed.
- While the potatoes are roasting, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for 6 to 7 minutes, stirring often, until the mushrooms release their moisture and begin to brown around the edges.
- Stir in the fresh spinach and chopped rosemary. Cook for another 2 to 3 minutes, just until the spinach wilts and blends into the mushrooms. Season with salt, pepper, and a pinch of chili flakes if using. Taste and adjust seasoning.
- When the sweet potatoes are tender, remove them from the oven and slice them open lengthwise. Gently mash the flesh slightly with a fork to create a cradle for the filling.
- Spoon the sautéed mushroom and spinach mixture into each sweet potato, dividing it evenly. Top each filled potato with crumbled feta.
- Return the stuffed sweet potatoes to the oven and bake for 5 to 7 minutes, until the feta is warmed through and starts to turn lightly golden.
- Remove from the oven and serve hot.