Description

These stuffed sweet potatoes are loaded with savory sautéed mushrooms, fresh spinach, and tangy feta cheese. They’re perfect as a hearty vegetarian main or a flavorful side dish. Super easy to make and full of nutrients!

Ingredients

4 medium sweet potatoes
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced (any kind you like)
4 cups fresh spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup crumbled feta cheese
Optional garnish: chopped parsley or green onions

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the sweet potatoes, poke a few holes in them with a fork, and place them on the baking sheet. Bake for 45–50 minutes, or until tender.
While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
Add chopped onion and cook until soft, about 3–4 minutes.
Stir in garlic and sliced mushrooms. Cook until the mushrooms release their moisture and start to brown, about 6–8 minutes.
Add spinach and cook until wilted, about 2 minutes. Season with salt, black pepper, and red pepper flakes if using.
Once the sweet potatoes are done, carefully slice each one open and fluff the insides with a fork.
Spoon the spinach and mushroom mixture into each sweet potato.
Sprinkle crumbled feta cheese over the top. Serve warm, garnished with parsley or green onions if desired.

Notes

You can swap feta for goat cheese or dairy-free alternatives if needed.
Add chickpeas or quinoa to the filling for extra protein.
Great for meal prep – just reheat in the oven or microwave.

Nutrition

Serving Size: 1 stuffed sweet potato
Calories: 280
Sugar: 7g
Sodium: 420mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 7g
Cholesterol: 15mg