Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary
Creamy, hearty, and impossibly comforting — these Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are a weeknight hero.
Servings: 4 servings
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.
Notes
Store leftover stuffed sweet potatoes in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through.