When it comes to wholesome, flavorful meals, these Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are hard to beat. They’re the perfect combination of hearty, healthy, and satisfying. Sweet potatoes serve as the ideal base for the earthy flavors of mushrooms, the vibrant taste of spinach, and the tangy creaminess of feta. Add in rosemary for a touch of warmth, and you’ve got a dish that’s as nutritious as it is delicious.
This recipe is a fantastic choice for a cozy dinner, a nutritious lunch, or even as a side dish for special occasions. It’s vegetarian, easily adaptable, and packed with vitamins, fiber, and flavor.
Why You’ll Love This Recipe
- Nutritious and Filling: Sweet potatoes are loaded with fiber and vitamins, while spinach and mushrooms provide additional nutrients.
- Flavorful and Aromatic: The combination of feta, rosemary, and lemon zest creates a beautifully balanced flavor profile.
- Customizable: Add nuts for crunch, adjust the spices, or include your favorite veggies for a personalized twist.
- Easy to Prepare: Simple ingredients and steps make this recipe approachable for any level of cook.
Recipe: Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary
Ingredients
For the Sweet Potatoes:
- 4 medium-sized sweet potatoes
For the Filling:
- 2 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups fresh mushrooms, sliced
- 3 cups fresh spinach leaves
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Salt & black pepper, to taste
- ½ cup crumbled feta
- ¼ cup chopped walnuts (optional)
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the sweet potatoes and pierce them several times with a fork. Place them on the baking sheet and roast for 40-50 minutes, or until they are tender and easily pierced with a knife.
Step 2: Prepare the Filling
- While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2-3 minutes until it softens. Stir in the minced garlic and cook for another minute.
- Add the mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden.
- Toss in the spinach and cook until wilted, about 2 minutes. Sprinkle in the rosemary, salt, and black pepper to taste. Remove the skillet from heat.
Step 3: Assemble the Sweet Potatoes
- Once the sweet potatoes are done, let them cool slightly before slicing them open lengthwise. Be careful not to cut all the way through.
- Gently mash the inside of each sweet potato with a fork to create a space for the filling.
- Divide the mushroom-spinach mixture evenly among the sweet potatoes.
Step 4: Add the Finishing Touches
- Sprinkle crumbled feta over the top of each stuffed sweet potato. Add chopped walnuts, if using, for extra crunch.
- Finish with a sprinkle of lemon zest and, if desired, a pinch of red pepper flakes for a bit of heat.
Step 5: Serve and Enjoy
Serve the stuffed sweet potatoes warm as a main dish or alongside a fresh salad for a complete meal.
Tips for Perfect Stuffed Sweet Potatoes
- Choose the Right Sweet Potatoes: Look for medium-sized sweet potatoes that are similar in size to ensure even cooking.
- Prep Ahead: Roast the sweet potatoes and prepare the filling in advance. Assemble and reheat when ready to serve.
- Experiment with Toppings: Swap feta for goat cheese or parmesan, or add dried cranberries for a touch of sweetness.
- Spice It Up: Adjust the red pepper flakes based on your spice preference or omit them for a milder flavor.
Why This Recipe Stands Out
These stuffed sweet potatoes are a perfect balance of sweet, savory, and earthy flavors. The sweetness of the roasted potatoes contrasts beautifully with the tangy feta and the umami-rich mushrooms, while rosemary and lemon zest add depth and brightness. It’s a dish that’s as comforting as it is vibrant, making it a favorite for casual dinners and special occasions alike.
Frequently Asked Questions
Q1: Can I use other vegetables in the filling?
Absolutely! Bell peppers, zucchini, or kale work wonderfully in this recipe.
Q2: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q3: Can I make this dish vegan?
Yes! Substitute the feta with a plant-based cheese or nutritional yeast, and ensure the butter used for roasting (if any) is vegan.
Q4: Can I freeze stuffed sweet potatoes?
You can freeze the prepared filling separately for up to 2 months. Assemble the sweet potatoes fresh when ready to serve.
Q5: What can I serve with this dish?
A fresh green salad, quinoa, or a side of roasted vegetables pairs perfectly with these stuffed sweet potatoes.
Final Thoughts
These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are a celebration of wholesome, earthy flavors. They’re simple to prepare yet feel elegant enough for entertaining. Whether you’re serving them as a main course or a side, they’re guaranteed to delight everyone at the table.
I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!
Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes:
- 4 medium-sized sweet potatoes
For the Filling:
- 2 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 cups fresh mushrooms sliced
- 3 cups fresh spinach leaves
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- Salt & black pepper to taste
- ½ cup crumbled feta
- ¼ cup chopped walnuts optional
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes optional, for a spicy kick
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the sweet potatoes and pierce them several times with a fork. Place them on the baking sheet and roast for 40-50 minutes, or until they are tender and easily pierced with a knife.
Step 2: Prepare the Filling
- While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 2-3 minutes until it softens. Stir in the minced garlic and cook for another minute.
- Add the mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden.
- Toss in the spinach and cook until wilted, about 2 minutes. Sprinkle in the rosemary, salt, and black pepper to taste. Remove the skillet from heat.
Step 3: Assemble the Sweet Potatoes
- Once the sweet potatoes are done, let them cool slightly before slicing them open lengthwise. Be careful not to cut all the way through.
- Gently mash the inside of each sweet potato with a fork to create a space for the filling.
- Divide the mushroom-spinach mixture evenly among the sweet potatoes.
Step 4: Add the Finishing Touches
- Sprinkle crumbled feta over the top of each stuffed sweet potato. Add chopped walnuts, if using, for extra crunch.
- Finish with a sprinkle of lemon zest and, if desired, a pinch of red pepper flakes for a bit of heat.
Step 5: Serve and Enjoy
- Serve the stuffed sweet potatoes warm as a main dish or alongside a fresh salad for a complete meal.
Notes
- Choose the Right Sweet Potatoes: Look for medium-sized sweet potatoes that are similar in size to ensure even cooking.
- Prep Ahead: Roast the sweet potatoes and prepare the filling in advance. Assemble and reheat when ready to serve.
- Experiment with Toppings: Swap feta for goat cheese or parmesan, or add dried cranberries for a touch of sweetness.
- Spice It Up: Adjust the red pepper flakes based on your spice preference or omit them for a milder flavor.
