Why You’ll Love This Recipe

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a wholesome, satisfying, and flavorful vegetarian option that’s both comforting and nutrient-rich. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory sautéed spinach and mushrooms, while crumbled feta adds a creamy, tangy finish. Perfect for a healthy lunch or a light dinner, this dish is simple to make yet packed with taste and texture.

ingredients

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

sweet potatoolive oilgarliconionspinachmushroomsfeta cheese (crumbled)saltblack pepperred pepper flakes (optional)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Wash and scrub the sweet potatoes, then pierce each a few times with a fork.

Place them on the baking sheet and roast for 45-50 minutes, or until tender when pierced with a knife.

While the potatoes are baking, heat olive oil in a skillet over medium heat.

Add chopped onions and cook until translucent, about 3-4 minutes.

Stir in minced garlic and cook for another minute.

Add sliced mushrooms and sauté until they release their moisture and begin to brown, about 6-8 minutes.

Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and optional red pepper flakes.

Once sweet potatoes are cooked, let them cool slightly, then slice each one open lengthwise and fluff the insides with a fork.

Stuff each sweet potato generously with the spinach and mushroom mixture.

Top with crumbled feta cheese and return to the oven for 5 minutes, just to warm the cheese slightly.

Serve warm and enjoy.

Servings and timing

This recipe yields 4 stuffed sweet potatoes.Preparation time: 15 minutesRoasting time: 45-50 minutesStuffing and finishing time: 10 minutesTotal time: 70-75 minutes

Variations

Swap feta for goat cheese or shredded mozzarella for a different flavor profile.

Add cooked quinoa or lentils to the filling for added protein.

Include sun-dried tomatoes or olives for a Mediterranean twist.

Top with chopped nuts or seeds for a crunchy finish.

Drizzle with balsamic glaze for an extra touch of sweetness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for 1-2 minutes until heated through.You can also prep the filling ahead and bake the potatoes fresh for a faster meal.

FAQs

Can I use white potatoes instead of sweet potatoes?

Yes, but the flavor will be more neutral. Sweet potatoes add a natural sweetness that complements the savory filling.

Is this dish vegan?

As written, no, because it includes feta. Use a vegan feta alternative or omit the cheese for a vegan version.

Can I make this ahead of time?

Yes, both the potatoes and the filling can be made ahead. Reheat and assemble when ready to serve.

Can I freeze stuffed sweet potatoes?

Yes, freeze them wrapped tightly in foil. Thaw overnight in the fridge and reheat in the oven.

Do I need to peel the sweet potatoes?

No, the skin helps hold everything together and is packed with nutrients.

Can I add meat to this recipe?

Yes, cooked ground turkey or shredded chicken can be added to the filling.

What mushrooms work best?

Cremini, button, or baby bella mushrooms all work well in this recipe.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding to the pan.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

What if I don’t like feta?

Try ricotta, cottage cheese, or omit the cheese altogether.

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a hearty, flavorful way to enjoy a meatless meal without sacrificing satisfaction. With their combination of vibrant vegetables, rich feta, and naturally sweet potatoes, they make a beautiful and nutritious dish for any day of the week. Customize them to suit your taste and savor every bite.