Stuffed Sweet Potatoes with Spinach, Mushroom,Feta and Rosemary

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🍠 Stuffed Sweet Potatoes with Savory Filling

This dish is a vibrant, satisfying meal that is rich in fiber and antioxidants. The creamy, roasted sweet potato serves as the perfect vessel for a savory, anti-inflammatory filling of earthy mushrooms, hearty spinach, and salty feta cheese.

📝 Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes, scrubbed clean

• 1 tbsp olive oil (for rubbing)

• Pinch of sea salt

• Black pepper, to taste

For the Savory Filling:

• 2 tbsp olive oil (for sautéing)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 8 oz cremini or button mushrooms, sliced

• 2 cups fresh spinach, roughly chopped

• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)

• 1/4 cup vegetable broth or water

• 1/4 cup crumbled feta cheese

• Salt and black pepper, to taste

• Fresh parsley or chives, chopped (for garnish)

👩‍🍳 Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork or knife. Rub them with 1 tablespoon of olive oil, salt, and pepper. Place them directly on a baking sheet or oven rack.

2. Bake: Bake for 40 to 60 minutes, or until the potatoes are tender and soft when squeezed. The exact time depends on their size. Remove from the oven and set aside.

3. Sauté Aromatics: While the potatoes are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic and chopped rosemary and cook for 1 minute until fragrant.

4. Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are nicely browned.

5. Wilt Spinach: Stir in the chopped spinach and the vegetable broth (or water). Cook until the spinach has wilted completely and most of the liquid has evaporated. Season the filling generously with salt and pepper. Remove the skillet from the heat.

6. Assemble the Potatoes: Carefully slice each roasted sweet potato lengthwise down the middle, opening it up slightly.

7. Stuff and Serve: Fluff the sweet potato flesh with a fork. Spoon the warm spinach and mushroom filling generously into the center of each potato. Top each stuffed potato with a sprinkle of crumbled feta cheese and a garnish of fresh parsley or chives. Serve immediately.

💡 Recipe Notes and Tips

• Prep Hack: To save time, you can microwave the sweet potatoes (pierced) for 6–8 minutes until soft, then finish them in the oven for 10 minutes to crisp the skin.

• Vegetable Boost: Feel free to add other anti-inflammatory vegetables like finely diced bell peppers or kale to the sauté mixture.

• Protein Option: For a complete meal, add 1 cup of cooked, drained lentils or 1/2 cup of toasted pumpkin seeds to the mushroom and spinach filling.

❓ Related Questions

• How can I make this dish vegan?

  • Simply substitute the feta cheese with a vegan feta alternative or a sprinkle of nutritional yeast for a cheesy flavor.

• Can I prepare the filling ahead of time?

  • Yes, you can prepare the mushroom and spinach filling (Steps 3-5) up to 2 days in advance and store it in the refrigerator. Reheat it before stuffing the freshly roasted potatoes.

• How should I store leftovers?

  • Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain the texture of the potato skin.