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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

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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)
  • 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
  • 2 tbsp extra virgin olive oil (for dressing)
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove, finely grated or minced
  • ½ tsp Dijon mustard, optional
  • ¼ tsp salt, or to taste (for dressing)
  • ¼ tsp black pepper, or to taste (for dressing)

Instructions

  1. 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.
  2. 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.
  3. Add minced garlic and rosemary to the mushrooms. Cook for 1 minute until fragrant.
  4. Stir in the spinach and cook for 1–2 minutes until wilted. Season with salt and pepper, then remove from heat.
  5. 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.
  6. Once sweet potatoes are cool enough to handle, slice open lengthwise and gently mash the insides with a fork.
  7. Spoon the spinach and mushroom mixture into each sweet potato. Top with crumbled feta if desired.
  8. 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.

Nutrition

Find it online: https://savorymomskitchen.com/stuffed-sweet-potatoes-with-spinach-mushroom-feta-rosemary/