🥔 Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
🌿 Description
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of mushrooms, the freshness of spinach, the creaminess of feta, and the aromatic charm of rosemary. It’s perfect as a wholesome vegetarian main course, a satisfying side dish, or a light lunch.
It’s nutrient-rich, easy to prepare, and visually beautiful when served warm from the oven.
🧾 Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tbsp olive oil
- Pinch of sea salt
For the Filling:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1½ cups mushrooms, sliced (button or cremini work great)
- 2 cups fresh spinach
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- Salt & black pepper, to taste
- ½ cup feta cheese, crumbled
- Optional garnish: fresh parsley, extra feta, or a drizzle of olive oil
🍳 Instructions
- Preheat the Oven:
Preheat to 400°F (200°C). - Bake the Sweet Potatoes:
- Scrub the sweet potatoes clean and pat dry.
- Rub each with olive oil and a pinch of salt.
- Place on a baking sheet lined with parchment paper.
- Bake for 40–50 minutes, until tender when pierced with a fork.
- Remove from the oven and let cool slightly.
- Prepare the Filling:
- While the potatoes bake, heat 2 tbsp olive oil in a skillet over medium heat.
- Add the onion and sauté 3–4 minutes until translucent.
- Add garlic and mushrooms; cook 5–7 minutes until mushrooms are soft and golden.
- Add spinach and rosemary; stir until spinach wilts (about 2 minutes).
- Season with salt and pepper to taste. Remove from heat.
- Stir in feta cheese gently.
- Stuff the Potatoes:
- Slice each baked sweet potato in half lengthwise.
- Scoop out a bit of the flesh (about 1–2 tbsp) to make room for filling.
- Mix the scooped-out flesh into your filling for extra texture.
- Spoon the mixture evenly into the potato halves.
- Final Bake (Optional but recommended):
- Return the stuffed potatoes to the oven and bake another 10 minutes at 375°F (190°C).
- Serve warm, garnished with fresh herbs or a drizzle of olive oil.
🍽️ Servings
- Makes 4 servings (1 stuffed sweet potato per person).
- Great as a main dish or side.
💡 Notes & Tips
- Vegan option: Replace feta with vegan feta or tofu.
- Add protein: Toss in cooked chickpeas, quinoa, or lentils to the filling.
- Make ahead: Bake sweet potatoes and prep the filling 1 day ahead; assemble and bake before serving.
- Flavor twist: Add a sprinkle of chili flakes or a drizzle of balsamic glaze for a punch of flavor.
- Texture tip: Don’t overcook the spinach — it should just wilt for the best texture.
⚖️ Nutritional Info (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 270–310 kcal |
| Protein | 7–9 g |
| Carbohydrates | 38 g |
| Fat | 11 g |
| Fiber | 6 g |
| Sodium | 220 mg |
| Vitamin A | 320% DV |
| Vitamin C | 35% DV |
| Calcium | 15% DV |
| Iron | 10% DV |
💪 Health Benefits
- 🥔 Sweet Potatoes: Rich in beta-carotene (Vitamin A) for eye health and antioxidants.
- 🍄 Mushrooms: Support immunity and provide B vitamins.
- 🌿 Spinach: Excellent source of iron and folate.
- 🧀 Feta: Adds calcium and protein with less fat than many cheeses.
- 🌱 Rosemary: Anti-inflammatory and supports brain health.
- ❤️ Olive Oil: Healthy fats that promote heart health.
Together, these ingredients help improve digestion, boost immunity, and provide lasting energy while supporting healthy skin and metabolism.
❓ Q&A
Q1. Can I use white potatoes instead of sweet potatoes?
Yes, but you’ll lose the sweetness and some of the nutrients unique to sweet potatoes.
Q2. Can I make this vegan?
Absolutely! Replace feta with vegan feta, cashew cheese, or mashed avocado.
Q3. How long will leftovers last?
Keep refrigerated up to 3 days. Reheat in the oven for best texture.
Q4. Can I freeze them?
Yes — freeze after stuffing but before the second bake. Reheat from frozen at 375°F for 25–30 minutes.
Q5. What can I serve them with?
They pair beautifully with a green salad, roasted veggies, or a bowl of soup.