Description
Delicious and nutritious stuffed sweet potatoes filled with a savory mixture of sautéed spinach, mushrooms, and crumbled feta cheese, perfect for a satisfying vegetarian main course.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
Vegetable Filling
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 ½ cups mushrooms, sliced
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Toppings & Garnish
- ½ cup crumbled feta cheese
- Optional: chopped parsley or red pepper flakes for garnish
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Bake for 45 to 60 minutes or until the potatoes are tender when pierced with a fork.
- Sauté Vegetables: While the sweet potatoes are baking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sliced mushrooms and sauté for 5 to 6 minutes until they are softened and lightly browned.
- Add Garlic and Spinach: Add the minced garlic to the skillet and cook for an additional minute until fragrant. Stir in the chopped spinach, dried thyme, salt, and black pepper. Cook for about 2 minutes, or until the spinach wilts. Remove from heat and set aside.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cool enough to handle, slice each open lengthwise and gently mash the flesh with a fork to create space and a smooth texture for the filling.
- Stuff Sweet Potatoes: Spoon the spinach and mushroom mixture evenly into each sweet potato. Top each with crumbled feta cheese, spreading it evenly over the filling.
- Warm Through and Melt Feta: Return the stuffed sweet potatoes to the oven for 5 to 10 minutes to warm them through and allow the feta cheese to slightly melt and meld with the filling.
- Garnish and Serve: Remove from the oven and garnish with chopped parsley or red pepper flakes if desired. Serve the stuffed sweet potatoes warm for the best flavor and texture.
Notes
- For extra protein, add cooked quinoa or chickpeas to the filling mixture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
