Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
These roasted sweet potatoes are stuffed with a savory blend of garlicky mushrooms, sauteed spinach, crumbled feta, and fragrant rosemary. It’s a comforting, hearty vegetarian meal that’s packed with flavor, fiber, and nutrients. Perfect for lunch, dinner, or even a fancy side dish.
Time & Yield
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: ~1 hour
Skill Level: Easy to Moderate
Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes (scrubbed clean)
1–2 teaspoons olive oil
Salt, to taste
For the Filling:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
8 oz (225g) cremini or button mushrooms, sliced
4 cups fresh spinach (or 1 cup cooked, drained)
1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
½ teaspoon salt
Black pepper, to taste
⅓ cup crumbled feta cheese
Optional: pinch of red chili flakes for heat
Instructions
1. Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Pierce each sweet potato a few times with a fork.
Rub with a little olive oil and place on a baking sheet.
Roast for 40–50 minutes until fork-tender.
Tip: You can microwave them for 5–8 minutes first to reduce oven time.
2. Make the Filling:
Heat olive oil in a large skillet over medium heat.
Sauté onion until soft and translucent (3–4 min).
Add garlic, cook 30 seconds.
Add mushrooms, cook until browned and moisture evaporates (7–10 min).
Stir in rosemary, salt, pepper, and chili flakes (if using).
Add spinach and cook until wilted (1–2 min).
Remove from heat and stir in the feta cheese.
3. Assemble the Potatoes:
Slice sweet potatoes open lengthwise.
Fluff the insides gently with a fork.
Fill generously with the warm spinach-mushroom-feta mixture.
Drizzle with a bit of olive oil or a squeeze of lemon juice if desired.
Serving Suggestions
Serve with a dollop of Greek yogurt or tzatziki for extra creaminess.
Pair with a side salad, lentils, or roasted chickpeas for added protein.
Garnish with toasted walnuts or pine nuts for crunch.
Notes & Tips
Vegan option: Use vegan feta or swap for tahini drizzle or cashew cheese.
Make ahead: You can roast the sweet potatoes and prep the filling up to 2 days in advance. Reheat and assemble before serving.
Use leftovers: The filling is great over grains or in wraps.
Frequently asked questions FAQs
Q: Can I use frozen spinach?
A: Yes. Just thaw and squeeze out excess water before adding.
Q: What kind of mushrooms work best?
A: Cremini, button, portobello, or shiitake all work well.
Q: Is this meal filling enough on its own?
A: Absolutely! Sweet potatoes + mushrooms + feta + greens = fiber, protein, and healthy carbs. You can add a protein side if desired.
Q: Can I use white potatoes?
A: You can, but sweet potatoes add a natural sweetness that balances the savory filling beautifully.
Nutritional Information
Calories: 280
Protein: 9g
Fat: 10g
Saturated Fat: 3g
Carbohydrates: 38g
Fiber: 7g
Sugar: 9g
Sodium: ~420mg
Calcium: ~15% DV
Iron: ~12% DV