Description
These stuffed sweet potatoes are packed with sautéed mushrooms, garlicky spinach, and crumbled feta for a delicious, vegetarian meal. They’re filling, nutritious, and easy to make—a perfect lunch, weeknight dinner, or meal prep option.
Ingredients
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4 medium sweet potatoes
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1 tablespoon olive oil
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1 small yellow onion, diced
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2 garlic cloves, minced
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8 oz mushrooms, sliced (cremini or white button work great)
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4 cups fresh spinach
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1/2 teaspoon dried thyme or Italian seasoning
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Salt and pepper, to taste
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1/2 cup crumbled feta cheese
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Optional: chopped fresh parsley or red pepper flakes for garnish
Instructions
Bake the Sweet Potatoes:
Preheat oven to 400°F (200°C). Scrub sweet potatoes and poke each a few times with a fork. Place on a baking sheet and bake for 45–55 minutes, or until fork-tender. (For a quicker version, microwave each potato for 6–8 minutes.)
Sauté the Veggies:
While the potatoes cook, heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until softened.
Add garlic and cook for another 30 seconds. Stir in mushrooms, thyme, salt, and pepper. Cook for 6–8 minutes, until mushrooms release their moisture and brown slightly.
Add Spinach:
Add the spinach and cook until wilted, about 1–2 minutes. Remove from heat and stir in half of the feta cheese.
Assemble the Potatoes:
Once the sweet potatoes are done, carefully slice them open lengthwise and gently mash the insides with a fork. Fill each one with the mushroom-spinach mixture and top with remaining feta.
Serve:
Garnish with parsley or a sprinkle of red pepper flakes if you like. Serve warm.
Notes
Add chickpeas or lentils for extra protein.
Swap feta for goat cheese or leave it out for a dairy-free version.
Great for meal prep—store in the fridge and reheat in the oven or microwave.