Description
A wholesome and satisfying dish of roasted sweet potatoes stuffed with a savory spinach, mushroom, and feta filling, enhanced with rosemary.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup feta cheese, crumbled
- 2 tablespoons yogurt or cream (optional)
Instructions
- Preheat oven to 200°C and pierce sweet potatoes with a fork.
- Roast sweet potatoes for 40–50 minutes until tender.
- Heat olive oil in a pan and sauté onion until soft.
- Add mushrooms and cook until browned.
- Stir in garlic and cook briefly.
- Add spinach and cook until wilted.
- Season with rosemary, salt, pepper, and paprika.
- Slice open roasted sweet potatoes and fluff the inside.
- Fill with spinach and mushroom mixture.
- Top with feta and optional yogurt or cream.
- Return to oven for 5–10 minutes and serve warm.
Notes
- Use fresh or well-drained frozen spinach.
- Add chickpeas or lentils for extra protein.
- Try goat cheese instead of feta for variation.
- Store leftovers in the fridge for up to 3 days.
- Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg
