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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

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  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baked, Sautéed
  • Cuisine: Mediterranean-inspired
  • Diet: Vegetarian

Description

Baked sweet potatoes stuffed with a savory mix of sautéed mushrooms, wilted spinach, creamy feta, and fragrant rosemary for a cozy, colorful vegetarian main.

Ingredients

Scale
  • 4 medium sweet potatoes, scrubbed
  • 2 tablespoons olive oil, divided
  • 8 ounces cremini or button mushrooms, sliced
  • 4 cups fresh spinach, packed
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: lemon wedges for serving
  • Optional: pinch of red pepper flakes
  • Optional: 2 tablespoons toasted walnuts, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Rub sweet potatoes with 1 tablespoon olive oil and a pinch of salt, then place on the baking sheet.
  3. Bake until skins are crisp and centers are tender, about 45 minutes, depending on size.
  4. Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add garlic, mushrooms, and rosemary, cook until mushrooms are golden and fragrant, 6 to 8 minutes.
  5. Add spinach to the skillet and cook just until wilted, 1 to 2 minutes. Season with the remaining salt and pepper. Stir in red pepper flakes if using.
  6. Let potatoes cool slightly, then slice each lengthwise and gently fluff the flesh with a fork.
  7. Spoon the mushroom spinach mixture into each potato. Top with crumbled feta, toasted walnuts if using, and a squeeze of lemon. Serve warm.

Notes

  • Make-ahead: Bake the sweet potatoes up to 1 day in advance. Reheat, then add freshly sautéed filling and feta.
  • Crispier skins: Set the potatoes on a wire rack over the sheet to allow air circulation.
  • Bright finish: A quick squeeze of lemon wakes up the earthy flavors.
  • Golden feta: For a toasty finish, broil the stuffed potatoes for 1 to 2 minutes before serving.
  • Resting time: Let stuffed potatoes sit 2 minutes so flavors settle before slicing in.

Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 260
  • Sugar: 9 g
  • Sodium: 430 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 7 g
  • Protein: 6 g
  • Cholesterol: 17 mg

Find it online: https://www.cookingflash.com/stuffed-sweet-potatoes-with-spinach-mushroom-feta-and-rosemary/