Stuffed sweet potatoes are a versatile, nutritious, and delicious meal that can be enjoyed as a hearty lunch, dinner, or even a side dish. This recipe combines the natural sweetness of roasted sweet potatoes with a savory filling of sautéed spinach, mushrooms, and tangy feta cheese. It’s a perfect balance of flavors and textures, and it’s packed with vitamins, fiber, and protein. Whether you’re looking for a vegetarian meal or simply want to try something new, these stuffed sweet potatoes are sure to impress!
Ingredients (Serves 4):
- 4 medium sweet potatoes
- 2 tablespoons olive oil (divided)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (cremini or button mushrooms work well)
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese (plus extra for garnish)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions:
Prepare the Sweet Potatoes:
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly. Pat them dry and pierce each potato several times with a fork.
Rub the sweet potatoes with 1 tablespoon of olive oil and sprinkle lightly with salt.
Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender and easily pierced with a fork.
Prepare the Filling:
While the sweet potatoes are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another minute.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with smoked paprika (if using), salt, and pepper.
Remove the skillet from heat and stir in the crumbled feta cheese.
Assemble the Stuffed Sweet Potatoes:
Once the sweet potatoes are done, let them cool slightly. Slice each potato lengthwise down the middle and gently fluff the insides with a fork.
Spoon the spinach, mushroom, and feta mixture evenly into each sweet potato.
If desired, sprinkle grated Parmesan cheese on top for extra richness.
Serve:
Garnish with fresh parsley or cilantro and an extra sprinkle of feta cheese.
Serve warm and enjoy!
Conclusion Tips:
- Meal Prep Friendly: These stuffed sweet potatoes can be made ahead of time and reheated for a quick and satisfying meal. Simply store the baked sweet potatoes and filling separately in the fridge, then assemble and reheat when ready to eat.
- Customize the Recipe: Feel free to add other ingredients like cooked quinoa, black beans, or roasted chickpeas for extra protein. You can also swap feta for goat cheese or a dairy-free alternative if needed.
- Perfect for Any Occasion: Whether you’re cooking for a weeknight dinner or hosting a dinner party, these stuffed sweet potatoes are a crowd-pleaser. They’re visually appealing, nutritious, and bursting with flavor.