Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary: The Perfect Cozy Savory Bake

On a quiet Sunday evening, I found myself craving something hearty yet fresh, cozy yet not too heavy. I had sweet potatoes on the counter, mushrooms in the fridge, and a block of feta waiting to be used. That’s when these Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary were born a dish that quickly became a go-to comfort meal in my kitchen. The sweetness of the potato, the umami from sautéed mushrooms, the earthiness of rosemary, and the creamy saltiness of feta make this an unforgettable combination. It’s perfect for a cozy weeknight dinner or a rustic centerpiece at your next dinner party.

this Recipe

What Are Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary?

These are roasted sweet potatoes that have been halved, scooped, and refilled with a flavorful mixture of sautéed mushrooms, wilted spinach, garlic, rosemary, and crumbled feta. The sweet potatoes are first baked until tender, then the soft centers are lightly mashed with seasoning before being topped with the savory veggie and cheese medley. It’s a wholesome, satisfying, vegetarian meal packed with nutrients and bursting with flavor.

Why You’ll Fall in Love with This Recipe

This recipe checks all the boxes: easy to make, full of flavor, visually stunning, and incredibly nourishing. Whether you’re eating plant-based or just want a break from heavier meat dishes, these stuffed sweet potatoes deliver. They’re flexible enough to work as a light main dish, side, or part of a holiday spread. The roasted mushrooms and rosemary give them depth and warmth, while the feta adds brightness and a creamy finish. One pan, one meal, so much satisfaction.

How Does It Taste?

The flavor profile is beautifully balanced: you get sweet and creamy from the potato, deep umami from the mushrooms, a slight bitterness from the spinach, earthiness from rosemary, and a tangy-salty finish from the feta. Every bite is rich but not heavy, comforting but fresh. It’s a warm, earthy, herbaceous dish with a Mediterranean feel and an irresistible texture contrast between the soft mash and sautéed toppings.

Health & Ingredient Benefits

Sweet potatoes are a nutritional powerhouse rich in beta carotene, fiber, and complex carbohydrates that fuel your body and support your immune system. Mushrooms provide antioxidants and B vitamins, spinach offers iron and vitamin K, and feta contributes calcium and protein in a lower-fat form compared to other cheeses. Rosemary isn’t just flavorful it’s also anti-inflammatory and rich in antioxidants. This dish is naturally gluten-free, vegetarian, and packed with whole-food goodness.

Ingredients You’ll Need

• 2 large sweet potatoes
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced (cremini or baby bella work well)
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
• Salt and black pepper to taste
• 1/3 cup crumbled feta cheese
• Optional: fresh parsley or additional rosemary for garnish

Tools You’ll Need

• Baking sheet
• Skillet or sauté pan
• Mixing spoon or spatula
• Knife and cutting board
• Fork or potato masher
• Spoon for scooping

Optional Substitutions & Additions

• Use goat cheese instead of feta for a creamier, tangier version
• Add chopped sun-dried tomatoes for a richer Mediterranean flavor
• Try kale instead of spinach if you prefer a heartier green
• Sprinkle with chopped walnuts or pine nuts for added crunch
• Add caramelized onions for a sweet-savory depth

How to Make

1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and place on a baking sheet. Bake for 45–55 minutes, or until tender.
2. While potatoes bake, heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5–7 minutes until golden and softened.
3. Add garlic, rosemary, and spinach. Cook until spinach is wilted, about 1–2 minutes. Season with salt and pepper, then remove from heat.
4. Once sweet potatoes are cool enough to handle, slice them in half lengthwise. Scoop out most of the flesh into a bowl, leaving a 1/4-inch shell.
5. Lightly mash the sweet potato flesh with salt and pepper, then spoon it back into the skins.
6. Top each stuffed potato with the mushroom-spinach mixture and crumble feta over the top.
7. Return to the oven for 10–12 minutes to warm through and slightly brown the feta.
8. Garnish with chopped parsley or a sprinkle of rosemary and serve warm.

What to Serve With

Serve these stuffed sweet potatoes with a fresh arugula or cucumber salad for a crisp contrast. They pair beautifully with roasted Brussels sprouts, a chickpea salad, or a bowl of soup like butternut squash or lentil. For a heartier meal, add a poached egg on top or pair with crusty bread and a drizzle of balsamic glaze.

Tips for Success

• Use evenly sized sweet potatoes so they cook at the same rate
• Don’t over-scoop the potatoes leave a sturdy edge to keep the skins intact
• Let the mushrooms brown without stirring too much this brings out their flavor
• Pre-make the stuffing for easy assembly later
• Don’t skip seasoning each layer both the mash and the toppings need flavor

Common Mistakes to Avoid

• Overcooking or undercooking the sweet potatoes check doneness with a fork
• Not draining excess moisture from the spinach before topping
• Skipping the second bake, which blends the flavors and melts the cheese beautifully
• Using too much oil in the skillet, which can make the topping greasy
• Forgetting to taste and adjust the mashed sweet potatoes before stuffing

How to Store & Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes, or in the microwave on medium power until warm. You can prep the components ahead and assemble just before baking. Freezing is not recommended, as the texture of cooked mushrooms and spinach may become watery when thawed.

Frequently Asked Questions

Can I make this vegan?
Yes, substitute feta with a dairy-free alternative or a drizzle of tahini for a creamy, savory topping.

Can I add protein?
Absolutely. Add lentils, chickpeas, or crumbled tofu to the spinach-mushroom mixture.

Can I roast the sweet potatoes ahead of time?
Yes, bake the sweet potatoes a day in advance and refrigerate until ready to stuff and reheat.

What’s the best way to prevent watery spinach?
After wilting, let the spinach mixture rest and drain off any excess moisture before topping.

Nutritional Info (approximate per half potato)

Calories: 210
Protein: 6g
Carbohydrates: 30g
Fat: 8g
Fiber: 5g
Sugar: 7g
Sodium: 270mg

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are the perfect balance of nourishing and indulgent. They bring together a symphony of textures and flavors in a meal that’s as comforting as it is wholesome. Ideal for plant-based dinners, casual gatherings, or just a cozy evening at home, these twice-baked sweet potatoes are guaranteed to impress no fancy techniques, just real, delicious food.

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August 21, 2025 by Melissa