Description
A savory, hearty, and nutrient-packed dish, these Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are perfect for a vegetarian main or satisfying side. A cozy comfort food favorite.
Ingredients
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 tsp 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
Make the sautéed topping ahead for quick assembly.
Try goat cheese or vegan cheese as alternatives.
Use kale or Swiss chard for variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
Keywords: stuffed sweet potatoes, vegetarian stuffed sweet potatoes, sweet potato with mushrooms and spinach, feta sweet potato recipe, rosemary sweet potato bake