Description
A cozy and savory dish featuring roasted sweet potatoes stuffed with earthy mushrooms, bright spinach, tangy feta, and aromatic rosemary.
Ingredients
Scale
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- Salt and pepper to taste
- 1/3 cup crumbled feta cheese
- Optional: chopped parsley or extra rosemary for garnish
Instructions
- Preheat oven to 400°F (200°C) and bake sweet potatoes until fork-tender, 45–55 minutes.
- In a skillet, heat olive oil over medium. Add mushrooms and cook for 5–7 minutes until browned.
- Add garlic, rosemary, and spinach. Sauté until spinach is wilted. Season with salt and pepper.
- Slice sweet potatoes in half and scoop out most of the flesh, leaving a sturdy shell.
- Mash the flesh with salt and pepper, then return it to the skins.
- Top with the spinach-mushroom mixture and crumbled feta.
- Bake again for 10–12 minutes to warm through and lightly brown the feta.
- Garnish with herbs and serve hot.
Notes
For a heartier dish, consider adding cooked lentils or chickpeas to the filling. Can be stored in the refrigerator for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: stuffed sweet potatoes, vegetarian, comfort food, cozy recipe, savory bake, wholesome meal