Name: Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 medium-sized sweet potatoes; 2 tablespoons olive oil; 1 small onion, chopped; 1 cup mushrooms, sliced; 2 cups fresh spinach; ½ cup crumbled feta cheese; 1 tablespoon fresh rosemary, chopped; Salt and pepper to taste

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Why You’ll Love This Recipe

I absolutely love how stuffed sweet potatoes transform into a comforting and vibrant meal. The combination of sweet potatoes with savory spinach, earthy mushrooms, and tangy feta is a match made in heaven. Rosemary ties everything together with its aromatic fragrance, making every bite an absolute treat. Not only is this dish delicious, but it’s also packed with nutrients and can be customized to suit anyone’s tastes. Whether I’m looking for a nutritious lunch or a hearty dinner, this recipe is always a win.

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

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium-sized sweet potatoes
2 tablespoons olive oil
1 small onion, chopped
1 cup mushrooms, sliced
2 cups fresh spinach
1/2 cup crumbled feta cheese
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

directions

I preheat my oven to 400°F (200°C) and poke a few holes in the sweet potatoes with a fork. Then, I place them on a baking sheet and bake for about 45 minutes or until they’re tender.
While the sweet potatoes bake, I heat olive oil in a large skillet over medium heat. I sauté the chopped onion until it becomes translucent.
Next, I add the sliced mushrooms and cook them until they’re golden brown, which usually takes about 5-7 minutes. The mushrooms shrink as they cook, which is always fun to watch!
Once the mushrooms are done, I add the spinach to the skillet and stir it until it wilts down. This usually takes just a couple of minutes.
After that, I crumble the feta cheese into the skillet and stir everything together. I also add the chopped rosemary and let it cook for another minute or so.
When the sweet potatoes are done, I slice them down the middle and fluff the insides with a fork.
Finally, I spoon the spinach, mushroom, feta, and rosemary mixture generously into each sweet potato and serve!

Servings and timing

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings

Variations

I love getting creative with stuffed sweet potatoes! Sometimes I add a handful of walnuts or pine nuts to the filling for a bit of crunch. If feta isn’t your thing, goat cheese or cheddar works wonderfully as well. For an extra kick, I sometimes sprinkle red pepper flakes or sun-dried tomatoes into the mix. Feel free to experiment with whatever you have on hand!

storage/reheating

If I have leftovers, I store the stuffed sweet potatoes in an airtight container in the fridge for up to 3-4 days. When reheating, I place them in a 350°F (175°C) oven for about 15-20 minutes, covering them with foil to keep them moist. For an added touch, I sprinkle some extra feta on top before reheating—it makes them even more creamy and delicious!

FAQs

Can I use a different cheese instead of feta?

Yes! I’ve tried goat cheese, and it adds a nice creamy texture. Cheddar also works well if you want something sharper.

Can I prepare the sweet potatoes ahead of time?

Definitely! I often bake the sweet potatoes earlier in the day and store them. Then, when it’s time to serve, I just stuff them with the filling and warm them in the oven.

Can I use frozen spinach instead of fresh?

You can! If you’re using frozen spinach, make sure to thaw it and squeeze out the excess water before adding it to the filling.

How can I make the dish spicier?

If you like heat, you can add red pepper flakes to the filling or even drizzle some hot sauce on top for an extra kick.

Can I freeze stuffed sweet potatoes for later?

Yes, you can freeze them before or after stuffing. Just be sure to wrap them tightly in foil or store them in an airtight container. Reheat in the oven at 350°F (175°C) when you’re ready to enjoy them.

Conclusion

Stuffed sweet potatoes with spinach, mushroom, feta, and rosemary are a satisfying and nutrient-packed meal that I always turn to when I want something both delicious and wholesome. The flavors blend beautifully, and the dish is so versatile that I can change up the ingredients to suit my tastes. Whether you serve it for a quick weeknight meal or a special occasion, this dish is bound to impress. Give it a try—you won’t be disappointed!