Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

Why make this recipe

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary is a wonderful dish for many reasons. First, it’s healthy and filled with nutritious ingredients. Sweet potatoes provide vitamins and minerals, while spinach and mushrooms add fiber and antioxidants. Plus, the combination of flavors is delicious! The creamy feta cheese pairs perfectly with the earthiness of the mushrooms and the sweet, tender potatoes. This recipe is great for a cozy dinner, a meal prep option, or a tasty side dish.

How to make Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Optional: a pinch of chili flakes for heat

Directions:

1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potatoes and pierce them a few times with a fork. Place them on a baking tray and roast for 45 to 50 minutes, or until tender.
3. While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped onion and cook for about 3 to 4 minutes, until softened.
4. Add the garlic and mushrooms to the skillet. Cook for about 6 to 7 minutes, until the mushrooms release their moisture and start to brown.
5. Stir in the spinach and rosemary. Cook for another 2 to 3 minutes, until the spinach wilts. Season with salt, pepper, and chili flakes if using.
6. Once the sweet potatoes are tender, slice them open lengthwise and gently mash the flesh with a fork.
7. Fill each sweet potato with the sautéed vegetable mixture. Top with crumbled feta cheese.
8. Return the stuffed sweet potatoes to the oven and bake for 5 to 7 minutes, until the feta is warmed through and lightly golden.
9. Serve hot and enjoy!

How to serve Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

These stuffed sweet potatoes can be served as a main dish or a side. They go well with grilled chicken or fish for a complete meal. You can also add a fresh salad on the side for extra crunch and color.

How to store Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can also freeze them for up to a month. To reheat, simply warm them in the oven or microwave until heated through.

Tips to make Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

• Make sure to pierce the sweet potatoes before baking; this helps them cook evenly.
• If you want a bit of heat, add a pinch of chili flakes to the veggie mixture.
• Don’t skip seasoning the vegetables! Salt and pepper enhance the flavors.

Variation

Feel free to mix in other ingredients. You can add cooked quinoa or beans for extra protein. Swap out feta for goat cheese or leave it out entirely for a dairy-free option.

FAQs

1. Can I use other types of potatoes?
Yes, you can use regular potatoes if you prefer, but sweet potatoes add a unique sweetness.

2. Can I make these ahead of time?
Absolutely! You can prep the stuffed sweet potatoes and refrigerate them until you are ready to bake.

3. What can I serve with these stuffed sweet potatoes?
They pair well with various proteins like chicken, beef, or a hearty salad for a complete meal. Enjoy!