🥔 Mediterranean Stuffed Sweet Potatoes with Spinach, Mushrooms & Cheese
Savory, wholesome, and nutrient-packed
📝 Description
These Mediterranean Stuffed Sweet Potatoes are a colorful, satisfying vegetarian meal bursting with flavor. Roasted sweet potatoes serve as a naturally sweet and creamy base, stuffed with a savory filling of sautéed mushrooms, spinach, onions, and melty cheese — all seasoned with Mediterranean herbs.
It’s the perfect balance of sweet, salty, and earthy — a nutrient-rich comfort dish that feels indulgent yet healthy. Ideal for meal prep, lunch, or a cozy dinner!
🧂 Ingredients
🌿 For the Sweet Potatoes:
- 4 medium sweet potatoes (scrubbed and washed)
🍄 For the Filling:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cups mushrooms, sliced (cremini or button mushrooms work great)
- 2 cups baby spinach (fresh or thawed frozen)
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried basil or thyme
- ¼ tsp red chili flakes (optional for a hint of heat)
- Salt & pepper, to taste
- ½ cup crumbled feta or shredded mozzarella (or a mix)
- 2 tbsp chopped sun-dried tomatoes (optional but highly recommended)
- Fresh parsley or dill, for garnish
👩🍳 Instructions
- Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork and place them on a baking sheet lined with parchment paper.
- Bake for 40–50 minutes, until tender and easily pierced with a fork.
- Prepare the Filling
- While the potatoes roast, heat olive oil in a skillet over medium heat.
- Add diced onion and cook until translucent (about 3–4 minutes).
- Add mushrooms and cook until browned and their liquid evaporates (5–7 minutes).
- Stir in garlic, herbs, chili flakes, salt, and pepper; sauté for 1 minute.
- Add spinach and cook until wilted. Stir in sun-dried tomatoes (if using). Remove from heat.
- Assemble the Stuffed Potatoes
- Once the sweet potatoes are cool enough to handle, slice each one lengthwise and gently mash the flesh with a fork to create space for the filling.
- Spoon the mushroom-spinach mixture into each sweet potato.
- Top with cheese (feta or mozzarella).
- Bake Again (Optional for Melty Cheese)
- Return to the oven for 5–10 minutes until the cheese melts and the tops are golden.
- Serve & Garnish
- Sprinkle with fresh parsley or dill before serving. Enjoy warm!
🍽️ Servings
Serves 4 people (1 stuffed sweet potato each).
⚖️ Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9 g |
| Fat | 11 g |
| Carbohydrates | 38 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 320 mg |
| Calcium | 120 mg |
| Iron | 2 mg |
(May vary depending on cheese type and portion size.)
🌿 Notes
- Sweet Potato Size: Try to choose potatoes similar in size for even roasting.
- Cheese Options: Feta gives a tangy flavor; mozzarella or goat cheese adds creaminess.
- Extra Add-ins: Chopped olives, roasted red peppers, or chickpeas can make it heartier.
- Meal Prep: These reheat well; store in an airtight container in the fridge for up to 4 days.
- Vegan Option: Use dairy-free cheese or sprinkle with nutritional yeast instead of feta.
💡 Tips for Success
- Roast, don’t microwave — roasting enhances the sweetness and flavor.
- Don’t overcrowd mushrooms — let them brown properly for maximum umami.
- Add lemon zest or juice to the filling for brightness and a Mediterranean touch.
- For crispier tops, broil the stuffed potatoes for 2–3 minutes at the end.
- Serve with a drizzle of tahini or Greek yogurt sauce for extra flavor.
💪 Health Benefits
- High in Fiber: Sweet potatoes aid digestion and stabilize blood sugar.
- Rich in Antioxidants: Beta-carotene from sweet potatoes supports vision and immunity.
- Heart-Healthy Fats: Olive oil and feta contribute beneficial unsaturated fats.
- Iron & Magnesium: Mushrooms and spinach boost energy and muscle health.
- Balanced Meal: Offers a mix of carbs, protein, and healthy fats for sustained energy.
❓ Q&A
Q1: Can I use white potatoes instead?
Yes, but sweet potatoes add more flavor and nutrients. White potatoes work if you prefer a milder taste.
Q2: Can I make these ahead of time?
Definitely! Roast and fill them ahead, refrigerate, and reheat at 350°F (175°C) for 15 minutes before serving.
Q3: Can I freeze them?
Yes. Cool completely, wrap individually in foil or plastic wrap, and freeze up to 2 months. Reheat from frozen in the oven.
Q4: How can I add more protein?
Mix in cooked quinoa, lentils, or shredded chicken/turkey into the filling.
Q5: What can I serve with these?
They pair beautifully with a Greek salad, lentil soup, or roasted veggies.