Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta Recipe

Why You’ll Love This Recipe

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a wholesome, hearty, and flavorful vegetarian dish that’s as nutritious as it is delicious. The creamy, roasted sweet potatoes are filled with a savory mixture of sautéed mushrooms, wilted spinach, and tangy feta, making them perfect for a filling lunch, light dinner, or impressive meatless main.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoesolive oilgarlicclovemushrooms (button or cremini)fresh spinachsalt and peppercrushed red pepper flakes (optional)feta cheeselemon juicefresh parsley (optional for garnish)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash sweet potatoes, prick with a fork, and roast for 45–50 minutes, or until fork-tender.

While sweet potatoes bake, heat olive oil in a skillet over medium heat.

Add minced garlic and sliced mushrooms, cooking until mushrooms are browned and tender.

Stir in fresh spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if using.

Once sweet potatoes are done, let cool slightly, then slice lengthwise and gently mash the inside with a fork to create space.

Fill each potato with the spinach and mushroom mixture, then top with crumbled feta.

Drizzle with lemon juice and garnish with fresh parsley if desired.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesRoasting time: 45–50 minutesAssembly time: 5 minutesTotal time: 1 hour 5–10 minutes

Variations

Add cooked quinoa or lentils to the filling for added protein.

Swap feta for goat cheese or shredded mozzarella.

Include sun-dried tomatoes or roasted red peppers for extra flavor.

Top with a poached egg for a brunch version.

Use baby kale or arugula instead of spinach.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) or microwave until warm.The filling can be made ahead and added to freshly baked potatoes when ready to serve.

FAQs

Can I microwave the sweet potatoes instead of baking?

Yes, pierce and microwave each potato for 7–10 minutes, turning halfway through.

Can I make this vegan?

Use a dairy-free feta or skip the cheese and add nutritional yeast for flavor.

What mushrooms work best?

Cremini, button, or even shiitake mushrooms work well in this recipe.

Do I need to peel the sweet potatoes?

No, the skin helps hold everything together and is edible.

Is this dish gluten-free?

Yes, it’s naturally gluten-free.

Can I meal prep these?

Yes, bake and stuff the sweet potatoes ahead, then reheat when ready to eat.

What’s a good side dish?

Serve with a light green salad or roasted veggies.

Can I freeze these?

Not recommended, as the texture of the potatoes and spinach may change after thawing.

How do I make it spicier?

Add more crushed red pepper flakes or a drizzle of hot sauce on top.

Can I use frozen spinach?

Yes, thaw and squeeze out excess water before adding to the filling.

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a delicious way to enjoy a comforting, plant-forward meal that’s full of flavor and texture. Easy to make and packed with nutrients, they’re sure to become a staple in your healthy recipe rotation. Try them once and you’ll keep coming back for more.

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