Stuffed Sweet Potatoes Spinach Feta (Print Version)
# Ingredients:
→ Main
01 -
4 medium-sized sweet potatoes
→ Filling
02 -
2 tablespoons olive oil
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
2 cups fresh mushrooms, sliced (button or cremini)
06 -
3 cups fresh spinach leaves
07 -
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
08 -
Salt and black pepper, to taste
09 -
1/2 cup feta cheese, crumbled
10 -
1/4 cup chopped walnuts (optional)
11 -
1 teaspoon lemon zest
12 -
1/4 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Preheat oven to 200°C. Wash and scrub sweet potatoes thoroughly, then pierce them several times with a fork. Place on a parchment-lined baking sheet and bake for 45-60 minutes until tender when pierced.
02 -
Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3-4 minutes until softened. Add garlic and cook for another minute, stirring frequently. Add mushrooms and cook for 5-7 minutes until they release moisture and begin to brown. Incorporate spinach and cook until wilted, about 2-3 minutes. Stir in rosemary, salt, pepper, and red pepper flakes if using. Cook for another minute, then remove from heat and fold in feta cheese and lemon zest.
03 -
Remove baked sweet potatoes from oven and cool slightly. Slice each lengthwise, being careful not to cut completely through. Press ends together to create a pocket for filling. Spoon the mushroom, spinach, and feta mixture generously into each sweet potato.
04 -
Top each stuffed sweet potato with chopped walnuts if desired. Drizzle with a little olive oil for extra flavor and shine. Serve hot.
# Notes:
01 -
These stuffed sweet potatoes provide a complete meal rich in vitamins and minerals. The filling can be prepared while potatoes bake to save time.