Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
Sweet potatoes are baked until tender, then stuffed with a savory filling of sautéed mushrooms, fresh spinach, creamy feta, and fragrant rosemary. The natural sweetness of the potatoes balances beautifully with the earthy, herby filling. Perfect as a vegetarian main dish or a hearty side for a Mediterranean-inspired meal.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Serves: 2–4
Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes
1 tbsp olive oil
Pinch of sea salt
For the Filling:
2 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
250g (about 8 oz) mushrooms, sliced (button or cremini work well)
3 cups fresh spinach
1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
Salt & black pepper, to taste
½ cup crumbled feta cheese
Optional Garnish:
Fresh parsley or rosemary sprigs
Extra feta crumbles
Drizzle of olive oil or balsamic glaze
Instructions
Bake the sweet potatoes:
Preheat oven to 200°C (400°F).
Scrub sweet potatoes, prick them with a fork, rub lightly with olive oil, and sprinkle with salt.
Place on a baking sheet and bake for 40–45 minutes, until soft when pierced with a fork.
Prepare the filling:
In a skillet, heat 2 tbsp olive oil over medium heat.
Add onion and garlic; saute until fragrant (2–3 minutes).
Add mushrooms and cook until they release their liquid and turn golden (6–8 minutes).
Stir in spinach and rosemary; cook until spinach wilts (2 minutes).
Season with salt and pepper. Remove from heat and stir in crumbled feta.
Assemble the stuffed potatoes:
Once sweet potatoes are cooked, let them cool slightly.
Slice each potato lengthwise and gently fluff the insides with a fork.
Spoon the mushroom-spinach-feta mixture into each potato.
Finish & serve:
Garnish with extra feta, fresh herbs, or a drizzle of olive oil.
Serve warm as a main or side dish.
Notes & Tips
Swap feta for goat cheese or ricotta for a creamier filling.
Add protein by tossing in chickpeas or lentils with the filling.
For a crispy top, sprinkle with a little mozzarella or parmesan and broil for 2–3 minutes.
These can be made ahead—just bake the sweet potatoes and prepare the filling separately, then stuff and reheat before serving.
Frequently Asked Questions
Q: Can I use white potatoes instead of sweet potatoes?
Yes, though the flavor will be less sweet—russet or baking potatoes work well.
Q: How do I make this vegan?
Skip the feta or use vegan feta cheese.
Q: Can I meal prep this?
Yes! Store stuffed potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutritional Information
Calories: ~320 kcal
Protein: 9g
Carbohydrates: 45g
Fiber: 8g
Fat: 12g
Saturated fat: 4g
Sodium: 300mg