Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Garnished with Fresh Basil Pesto
Introduction
These Stuffed Sweet Potatoes are a symphony of flavors and textures creamy roasted sweet potatoes, savory sautéed mushrooms and spinach, tangy feta, and fragrant rosemary, all topped with a vibrant fresh basil pesto. Perfect as a hearty vegetarian main or an impressive side dish, this recipe balances nutrition, ease, and gourmet appeal. The natural sweetness of the potatoes contrasts beautifully with the umami-rich filling, while the pesto adds a bright, herbaceous finish.
Key Culinary Techniques & Science
- Roasting Sweet Potatoes: Slow-roasting at 375°F (190°C) ensures even cooking, caramelizing natural sugars for depth of flavor while keeping the flesh tender.
- Sautéing Mushrooms: Cooking mushrooms on medium-high heat drives off moisture, concentrating their umami-rich taste.
- Emulsifying Pesto: Blending basil, nuts, garlic, and oil creates a stable emulsion, with Parmesan adding savories and lemon juice balancing richness.
Ingredients & Substitutions
For the Sweet Potatoes
- 4 medium sweet potatoes (about 1.5 lbs / 700g)
- 1 tbsp olive oil
- ½ tsp salt
For the Filling
- 1 tbsp olive oil
- 8 oz (225g) cremini mushrooms, diced (sub: shiitake or button mushrooms)
- 2 cloves garlic, minced
- 4 cups fresh spinach (sub: kale or Swiss chard)
- ½ tsp dried rosemary (sub: thyme or oregano)
- ¼ tsp black pepper
- ½ cup (75g) crumbled feta (sub: goat cheese or vegan feta)
For the Basil Pesto
- 2 cups fresh basil leaves, packed
- ¼ cup (30g) pine nuts (sub: walnuts or almonds)
- 1 small garlic clove
- ¼ cup (25g) grated Parmesan (sub: nutritional yeast for vegan)
- ¼ cup (60ml) extra-virgin olive oil
- 1 tbsp lemon juice
- Salt & pepper to taste
Step-by-Step Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 375°F (190°C).
- Scrub potatoes, pat dry, then prick with a fork. Rub with olive oil and salt.
- Place on a baking sheet and roast for 45–55 minutes, until tender when pierced with a knife.
Pro Tip: For crispier skins, increase heat to 400°F (200°C) for the last 10 minutes.
2. Sauté the Filling
- Heat olive oil in a pan over medium-high heat.
- Add mushrooms and cook until browned (~5 min).
- Stir in garlic, rosemary, salt, and pepper; cook 1 minute.
- Add spinach and wilt (~2 min). Remove from heat and mix in feta.
3. Make the Basil Pesto
-
- In a food processor, blend basil, pine nuts, garlic, and Parmesan.
- Drizzle in olive oil while blending until smooth.
- Stir in lemon juice, then season to taste.
Pro Tip: Add a splash of water if the pesto is too thick.
4. Assemble & Serve
- Slice roasted sweet potatoes open and fluff the insides with a fork.
- Spoon in the mushroom-spinach filling, drizzle with pesto, and garnish with extra feta and basil.
Troubleshooting Advice
- Potatoes too hard? Roast longer or microwave for 2–3 minutes before baking.
- Filling too watery? Cook mushrooms longer to evaporate excess moisture.
- Pesto too bitter? Balance with more Parmesan or a pinch of sugar.
Creative Variations
- Protein Boost: Add lentils, chickpeas, or shredded chicken.
- Vegan Version: Use tofu feta and omit Parmesan.
- Spicy Twist: Mix harissa or chili flakes into the filling.
- Nut-Free Pesto: Substitute sunflower seeds for pine nuts.
Serving Suggestions
- Pair with a crisp green salad or garlic bread.
- Serve alongside grilled chicken or fish for a protein-rich meal.
- Drizzle with balsamic glaze for extra tang.
Conclusion
These Stuffed Sweet Potatoes are a celebration of textures and flavors earthy, creamy, tangy, and fresh in every bite. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is versatile, nutritious, and downright delicious. Don’t be afraid to experiment with fillings or toppings the possibilities are endless/.
