Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta

Why You’ll Love This Recipe

This dish is a perfect combination of textures and flavors. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the savory filling of spinach, mushrooms, and feta. The garlic and onion enhance the depth of flavor, while the feta cheese adds a creamy, salty bite. It’s a nutritious, filling dish that’s easy to make and versatile enough to be served for dinner or lunch. Plus, it’s gluten-free and vegetarian, making it a great option for various dietary preferences.

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 4 cups fresh spinach (about 4 handfuls)
• 1/2 cup feta cheese, crumbled
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the sweet potatoes:

Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet, prick them a few times with a fork, and roast them in the preheated oven for 40-50 minutes, or until they are tender when pierced with a fork.

2. Prepare the filling:

While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes, or until the mushrooms release their moisture and become golden brown.

3. Add spinach:

Once the mushrooms are cooked, add the fresh spinach to the skillet and stir until wilted, about 2 minutes. Season with salt and pepper to taste.

4. Stuff the sweet potatoes:

When the sweet potatoes are roasted and tender, carefully slice them open lengthwise. Gently fluff the insides with a fork to create a small well for the filling.

5. Assemble the dish:

Spoon the spinach and mushroom mixture into each sweet potato. Top with crumbled feta cheese.

6. Serve:

Serve the stuffed sweet potatoes immediately, and enjoy the warm, savory, and delicious flavors of this wholesome dish.

Servings and Timing

This recipe makes 4 servings.

• Prep time: 10 minutes
• Cook time: 40-50 minutes (for the sweet potatoes)
• Total time: 50-60 minutes

Storage/Reheating

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave them for 1-2 minutes, but the oven will help maintain the texture.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes! If you prefer regular potatoes, you can use Russet or Yukon Gold potatoes. Just keep in mind that the flavor and texture will differ slightly, as sweet potatoes offer a natural sweetness that balances the savory filling.

Can I make this dish ahead of time?

Yes, you can prepare the filling and roast the sweet potatoes in advance. Store the sweet potatoes and filling separately in the refrigerator. When ready to serve, reheat the sweet potatoes and filling, then stuff and top with feta just before serving.

Can I add more vegetables to the filling?

Absolutely! You can add vegetables like bell peppers, zucchini, or even sun-dried tomatoes for extra flavor. Just make sure to sauté them until tender before adding the spinach.

Can I use a different cheese instead of feta?

Yes! You can substitute feta with goat cheese, ricotta, or even a shredded cheese of your choice, like mozzarella or Parmesan. Each will give the dish a different texture and flavor.

Can I make this dish vegan?

Yes! To make this dish vegan, omit the feta cheese and replace it with a plant-based cheese alternative, or simply skip the cheese for a lighter option. The mushrooms and spinach provide plenty of flavor on their own.

How can I add more protein to this dish?

You can easily add protein to this dish by incorporating grilled chicken, ground turkey, or even chickpeas into the filling. Simply sauté the protein with the mushrooms and spinach for an added boost.

Can I make this dish in advance and freeze it?

Yes! You can freeze the stuffed sweet potatoes before baking. Wrap them tightly in foil or plastic wrap and store them in the freezer for up to 2 months. To cook, thaw them in the refrigerator overnight and then bake at 350°F (175°C) for about 15 minutes, or until heated through.

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a delicious, nutritious, and easy-to-make dish that’s perfect for any meal. The sweet potatoes provide a natural sweetness that complements the savory, cheesy filling, making this dish both satisfying and full of flavor. Whether you enjoy it as a side dish or a main course, it’s a healthy, hearty option that’s sure to become a favorite in your recipe rotation!

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