Description
These stuffed sweet potatoes are a healthy, satisfying meal packed with sautéed mushrooms, spinach, and crumbled feta cheese. They’re easy to make, full of flavor, and perfect for a cozy lunch or dinner.
Ingredients
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4 medium sweet potatoes
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 cups mushrooms, chopped (cremini or white button work well)
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4 cups fresh spinach
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes (optional)
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1/2 teaspoon dried oregano
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1/2 cup crumbled feta cheese
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Optional: Fresh parsley or chives for garnish
Instructions
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Preheat your oven to 400°F (200°C).
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Wash the sweet potatoes and poke a few holes in each with a fork. Bake them directly on the oven rack for about 45–50 minutes, or until fork-tender.
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While the sweet potatoes bake, heat olive oil in a skillet over medium heat.
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Add diced onion and sauté for 3–4 minutes until soft.
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Stir in garlic and cook for another 30 seconds.
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Add mushrooms, salt, pepper, red pepper flakes, and oregano. Cook until mushrooms release moisture and become golden, about 5–7 minutes.
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Add spinach and cook until wilted, about 2–3 minutes. Remove from heat.
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When sweet potatoes are done, let them cool slightly, then slice open lengthwise.
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Fluff the insides gently with a fork and season lightly with salt and pepper.
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Spoon the mushroom-spinach mixture into each potato and top with crumbled feta.
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Return to the oven for 5–10 minutes, just until the cheese softens.
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Garnish with fresh herbs if desired, and serve warm.
Notes
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You can swap feta for goat cheese or a dairy-free alternative.
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Add cooked lentils or chickpeas for extra protein.
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These store well in the fridge for up to 3 days—perfect for meal prep!
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 270
- Sugar: 9g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg