These stuffed sweet potatoes are a hearty yet wholesome dish that brings together naturally sweet, savory, and fresh flavors in one satisfying meal. Tender roasted sweet potatoes are filled with garlicky mushrooms, wilted spinach, fragrant rosemary, and finished with a bright lemon garlic dressing for balance.
Why You’ll Love This Recipe
This recipe is comforting without being heavy and works beautifully as a main dish or a filling side. It’s simple to prepare, made with everyday ingredients, and naturally vegetarian. The contrast between the creamy sweet potato, earthy mushrooms, salty feta, and fresh lemon makes every bite flavorful and well balanced.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the stuffed sweet potatoes:
4 medium sweet potatoes (about 8–9 oz / 225–255 g each), scrubbed
1 tbsp olive oil, divided
2 cups baby spinach, lightly packed
2 cups cremini or white mushrooms, sliced (about 170 g)
1 garlic clove, minced
1 tsp fresh rosemary, finely chopped (or ½ tsp dried rosemary)
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
½ cup crumbled feta cheese (about 75 g), optional
For the lemon garlic dressing:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 small garlic clove, finely grated or minced
½ tsp Dijon mustard, optional
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
Directions
Preheat the oven to 400°F (200°C). Prick the sweet potatoes several times with a fork and rub them lightly with about ½ tablespoon of olive oil. Place them on a baking sheet and roast for 40 to 50 minutes, or until completely tender when pierced with a knife.
While the sweet potatoes are roasting, heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the minced garlic and chopped rosemary to the mushrooms and sauté for about 1 minute, until fragrant. Add the spinach and cook for 1 to 2 minutes, just until wilted. Season with salt and pepper, then remove from the heat.
In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard if using, salt, and pepper until smooth and well combined.
Once the sweet potatoes are cool enough to handle, slice each one open lengthwise. Gently mash the inside with a fork to create space for the filling. Spoon the spinach and mushroom mixture evenly into each sweet potato. Sprinkle with crumbled feta if desired and drizzle with the lemon garlic dressing just before serving.
Servings and timing
This recipe serves 4 people, using one stuffed sweet potato per serving.
Preparation time is approximately 15 minutes.
Cooking time is about 50 minutes.
Total time is roughly 1 hour and 5 minutes.
Variations
You can add cooked chickpeas or white beans to the filling for extra protein. For a dairy-free version, skip the feta or replace it with a plant-based alternative. Fresh thyme or parsley can be used instead of rosemary for a different herbal note. If you enjoy a bit of heat, a pinch of crushed red pepper flakes works well in the mushroom mixture.
Storage/Reheating
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 15 minutes or microwave until heated through. For best texture, add the dressing fresh after reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can roast the sweet potatoes and prepare the filling up to a day in advance. Store them separately and assemble just before serving.
Can I use frozen spinach instead of fresh?
Yes, thaw the spinach completely and squeeze out excess moisture before adding it to the pan.
Are these stuffed sweet potatoes a main dish or a side?
They work well as a light main dish or as a hearty side, depending on portion size and accompaniments.
Can I skip the feta cheese?
Absolutely. The dish is still flavorful without it, especially with the lemon garlic dressing.
What type of mushrooms work best?
Cremini and white mushrooms are ideal, but portobello mushrooms also work well when sliced.
How do I know when sweet potatoes are fully cooked?
They should be very tender and easily pierced with a fork or knife without resistance.
Can I add extra vegetables?
Yes, bell peppers, zucchini, or onions can be sautéed along with the mushrooms.
Is this recipe suitable for meal prep?
Yes, it holds up well for a few days and reheats nicely.
Can I cook the sweet potatoes in an air fryer?
Yes, cook them at 380°F (193°C) for about 35 to 40 minutes, turning halfway through.
What can I serve with these stuffed sweet potatoes?
They pair well with a fresh green salad, lentil soup, or roasted vegetables.
Conclusion
Stuffed sweet potatoes with spinach, mushrooms, feta, and rosemary are a nourishing and flavorful option that feels both comforting and fresh. With simple ingredients and straightforward preparation, this dish is perfect for weeknight dinners, meal prep, or casual gatherings, delivering satisfying flavor in every bite.
Hearty and wholesome stuffed sweet potatoes filled with sautéed mushrooms, wilted spinach, rosemary, and optional feta, topped with a tangy lemon garlic dressing. Perfect as a vegetarian main or filling side dish.
Author:Sophia
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:4 servings
Category:Main Course
Method:Roasting
Cuisine:Vegetarian
Diet:Vegetarian
Ingredients
4 medium sweet potatoes (about 8–9 oz / 225–255 g each), scrubbed
1 tbsp olive oil, divided
2 cups baby spinach, lightly packed
2 cups cremini or white mushrooms, sliced (about 170 g)
Preheat the oven to 400°F (200°C). Prick the sweet potatoes several times with a fork and rub them with about ½ tablespoon of olive oil. Place on a baking sheet and roast for 40–50 minutes, until tender.
While the sweet potatoes roast, heat the remaining ½ tablespoon olive oil in a skillet over medium heat. Add mushrooms and cook for 5–7 minutes until browned.
Add minced garlic and rosemary to the mushrooms. Cook for 1 minute until fragrant.
Stir in the spinach and cook for 1–2 minutes until wilted. Season with salt and pepper, then remove from heat.
In a small bowl, whisk together 2 tbsp olive oil, lemon juice, grated garlic, Dijon mustard (if using), salt, and pepper to make the dressing.
Once sweet potatoes are cool enough to handle, slice open lengthwise and gently mash the insides with a fork.
Spoon the spinach and mushroom mixture into each sweet potato. Top with crumbled feta if desired.
Drizzle with lemon garlic dressing just before serving.
Notes
Use plant-based feta for a dairy-free version.
Add chickpeas or white beans for extra protein.
Try fresh thyme or parsley instead of rosemary for a different flavor profile.
To add heat, include a pinch of crushed red pepper flakes with the mushrooms.
Best to add dressing after reheating for optimal texture.
