Why You’ll Love This Recipe

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a hearty, wholesome meal perfect for lunch or dinner. The natural sweetness of roasted sweet potatoes pairs beautifully with the savory blend of sautéed mushrooms, fresh spinach, and creamy feta cheese. This dish is not only flavorful and satisfying but also vegetarian-friendly and packed with nutrients.

ingredients

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

sweet potatoesolive oilgarlic (minced)onions (finely chopped)cremini or button mushrooms (sliced)fresh spinachfeta cheese (crumbled)saltblack pepperlemon juice (optional for a fresh finish)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash and scrub the sweet potatoes. Pierce each one several times with a fork and place on the baking sheet.

Roast for 45-50 minutes, or until tender when pierced with a knife.

While the potatoes are baking, heat olive oil in a skillet over medium heat.

Add the onions and cook until softened, about 3-4 minutes.

Add garlic and sliced mushrooms, sauté until mushrooms are browned and moisture is mostly evaporated.

Add spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat.

Once sweet potatoes are done, allow them to cool slightly. Slice each potato down the center and gently fluff the flesh with a fork.

Spoon the spinach and mushroom mixture into each potato.

Top generously with crumbled feta cheese and a squeeze of lemon juice if desired.

Servings and timing

This recipe yields 4 stuffed sweet potatoes.Preparation time: 10 minutesCooking time: 45-50 minutesAssembly time: 5 minutesTotal time: 60-65 minutes

Variations

Swap feta for goat cheese or shredded mozzarella.

Add chickpeas or black beans for extra protein.

Mix in sun-dried tomatoes or roasted red peppers for added flavor.

Use baby kale or Swiss chard instead of spinach.

Top with a drizzle of balsamic glaze for a sweet tangy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave for 2-3 minutes or bake in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, but sweet potatoes offer a better flavor contrast with the savory filling.

Can I prepare the filling in advance?

Absolutely, the filling can be made a day ahead and stored in the fridge.

Is this dish vegan?

As written, it’s vegetarian. To make it vegan, use a dairy-free cheese alternative or omit the cheese.

Can I freeze stuffed sweet potatoes?

Yes, wrap them individually and freeze for up to 2 months. Reheat in the oven.

Can I add meat to the filling?

Sure, cooked chicken or ground turkey would pair well with the existing ingredients.

What kind of mushrooms work best?

Cremini or button mushrooms are great, but feel free to use shiitake or portobello.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I bake the potatoes in advance?

Yes, you can bake them ahead and reheat before stuffing.

What’s a good side dish for this?

A crisp green salad or quinoa makes a great pairing.

How do I keep the spinach from getting too watery?

Sauté until all moisture is evaporated, and avoid overloading the pan.

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta offer a delicious balance of sweet and savory flavors in a nutritious, satisfying dish. Whether you’re looking for a meatless main or a tasty way to enjoy more vegetables, this recipe brings comfort and nourishment to your table with every bite.