Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta:

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta is a hearty and wholesome dish that combines sweet, earthy flavors with creamy, savory notes. It’s a satisfying vegetarian meal that’s both nutrient-packed and bursting with flavor, perfect for lunch, dinner, or even a meatless Monday option.

Why You’ll Love This Recipe

This recipe is the ultimate balance of comfort and health. Roasted sweet potatoes are naturally sweet and creamy, making the perfect base for a filling of garlicky spinach, umami-rich mushrooms, and tangy feta cheese. It’s easy to make, versatile, and can be prepped ahead for busy days. Whether you’re vegetarian or just looking to add more veggies to your plate, this one hits the spot.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Medium sweet potatoes
• Fresh spinach
• Mushrooms (cremini or button work well)
• Feta cheese
• Olive oil
• Garlic
• Onion
• Salt
• Black pepper
• Red pepper flakes (optional)

directions

1. Preheat your oven to 400°F (200°C).
2. Scrub the sweet potatoes clean, pierce with a fork, and bake for 45–60 minutes until soft.
3. While the potatoes are baking, heat olive oil in a skillet over medium heat.
4. Sauté diced onion until translucent, then add minced garlic and cook for another minute.
5. Add chopped mushrooms and cook until tender and browned.
6. Stir in fresh spinach and cook until wilted. Season with salt, pepper, and optional red pepper flakes.
7. Once sweet potatoes are done, slice them open and gently mash the inside.
8. Fill each potato with the spinach and mushroom mixture, then sprinkle crumbled feta on top.
9. Return to the oven for 5–10 minutes to warm everything through and slightly melt the cheese.
10. Serve hot and enjoy.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

• Vegan Version: Skip the feta or use a dairy-free alternative.
• Add Protein: Toss in chickpeas or lentils for an extra boost.
• Cheese Swap: Try goat cheese or shredded mozzarella instead of feta.
• Herb Upgrade: Add fresh thyme or rosemary for more aromatic depth.
• Stuff Different Veggies: Try the filling in acorn squash or large portobello mushrooms.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F (175°C) for about 10–15 minutes or in the microwave for 1–2 minutes until warmed through. Add a splash of water before reheating to prevent dryness.

FAQs

Can I use frozen spinach?

Yes, just make sure to thaw and squeeze out the excess water before using.

Do I have to peel the sweet potatoes?

No, the skin is nutritious and edible. Just scrub them well before baking.

What type of mushrooms work best?

Cremini, button, or even shiitake mushrooms work well for this recipe.

Can I prepare this in advance?

Yes, you can bake the sweet potatoes and prep the filling ahead of time. Assemble and reheat when ready to serve.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I freeze stuffed sweet potatoes?

Yes, but the texture may change slightly. Wrap tightly and freeze up to 2 months. Reheat in the oven from frozen.

How do I make it spicier?

Add more red pepper flakes or a dash of hot sauce to the filling.

Can I add meat?

Sure! Cooked ground turkey, chicken, or sausage can be added to the filling.

What sides go well with this?

A green salad, roasted vegetables, or quinoa make great companions.

Is feta necessary?

Feta adds creaminess and tang, but you can skip it or sub in another cheese of your choice.

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta is a nutritious, satisfying dish that doesn’t compromise on flavor. It’s easy to customize, meal-prep friendly, and makes a great go-to for plant-based eating. Give this recipe a try—you’ll be surprised how something so simple can taste so good.

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