Mediterranean Stuffed Sweet Potatoes (Spinach, Avocado, Mushroom & Feta)
These Mediterranean Stuffed Sweet Potatoes are hearty, colorful, and full of fresh flavor. The natural sweetness of the roasted potatoes pairs perfectly with the savory filling of mushrooms, spinach, creamy avocado, and tangy feta. It’s a simple, wholesome dish that works as a vegetarian main, light lunch, or satisfying side. The mix of textures—soft, crisp, and creamy—makes every bite balanced and delicious.
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 2
Ingredients
For the Stuffed Sweet Potatoes
2 large sweet potatoes
1 tbsp (15 ml) olive oil
150 g (5 oz) mushrooms, sliced
2 cups (60 g) fresh spinach
1 avocado, diced
50 g (¼ cup) feta cheese, crumbled
Salt & pepper, to taste
Instructions
Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C).
Scrub the sweet potatoes clean, pat them dry, and pierce them a few times with a fork.
Place them on a baking tray and roast for 35–40 minutes, or until tender when pierced with a knife.
Prepare the Filling
While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat.
Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until golden and slightly crisp.
Add the spinach, season with salt and pepper, and cook for another 1–2 minutes, just until wilted. Remove from heat.
Assemble the Stuffed Potatoes
Once the sweet potatoes are cooked, let them cool slightly, then slice them open lengthwise. Gently fluff the insides with a fork.
Spoon the mushroom-spinach mixture evenly into each potato.
Top with diced avocado and crumbled feta cheese.
Add a drizzle of olive oil and an extra sprinkle of pepper if desired.
Serve
Serve warm or at room temperature. These are perfect on their own or alongside a fresh green salad or grilled chicken.
Tips & Variations
Choosing the Best Sweet Potatoes
Go for medium to large sweet potatoes that are firm, smooth, and evenly shaped. They’ll bake more evenly and are easier to stuff.
If your sweet potatoes are quite large, you can halve them before baking to reduce cook time by 10–15 minutes.
Perfect Roasting Technique
Don’t wrap in foil: Baking them uncovered helps the skin crisp up and develop flavor.
Check doneness: They’re ready when a knife slides through easily, and the skin looks slightly wrinkled.
Shortcut: For a quicker version, microwave the potatoes for 6–8 minutes (flipping halfway), then finish in a 400°F (200°C) oven for 10 minutes to crisp the skin.
Enhancing the Filling
Add aromatics: Cook the mushrooms with a bit of garlic or shallots for extra depth.
Boost protein: Stir in chickpeas, lentils, or quinoa for a more filling meal.
Extra creaminess: Mix a spoonful of Greek yogurt or hummus into the filling before stuffing.
Fresh herbs: Top with parsley, basil, or dill for a fresh Mediterranean touch.
Flavor Variations
Greek-Inspired: Add Kalamata olives and a drizzle of tzatziki on top.
Italian Twist: Sprinkle sun-dried tomatoes and a bit of mozzarella instead of feta.
Spicy Option: Add chili flakes, harissa paste, or a drizzle of sriracha for some heat.
Vegan Version: Skip the feta and replace it with a dollop of tahini, cashew cream, or vegan cheese.
Serving Ideas
Serve as a main course with a simple green salad or roasted vegetables.
Pair with grilled chicken or salmon for a balanced plate.
These also make a great meal prep option—bake a few potatoes and store the filling separately to stuff before reheating.
Q&A
Q: Can I make these stuffed sweet potatoes ahead of time?
Yes. Roast the sweet potatoes and cook the mushroom-spinach filling up to 2 days ahead. Store them separately in airtight containers in the fridge. When ready to eat, warm the potatoes in the oven or microwave, then assemble with avocado and feta right before serving.
Q: What’s the best way to reheat stuffed sweet potatoes?
Place them in a preheated oven at 350°F (175°C) for 10–15 minutes or microwave for about 1–2 minutes. Add fresh avocado and a drizzle of olive oil after reheating to keep the texture creamy.
Q: Can I use white or gold potatoes instead?
You can, but sweet potatoes add a natural sweetness that balances the earthy mushrooms and tangy feta. White potatoes will make it more savory, but the flavor will still work.
Q: How can I make it more filling for dinner?
Add protein-rich ingredients like cooked quinoa, chickpeas, or grilled chicken. A side of lentil salad or roasted vegetables also turns this into a complete meal.
Q: What can I use instead of feta cheese?
Goat cheese, ricotta, or even a sprinkle of Parmesan all work nicely. For a dairy-free option, use vegan feta or a drizzle of tahini for creaminess.
Nutrition
(per serving, serves 2)
(Approximate values)
Calories: 370 kcal
Protein: 9 g
Carbohydrates: 42 g
Fiber: 8 g
Total Fat: 19 g
Saturated Fat: 5 g
Sodium: 420 mg
Vitamin A: 400% DV
Vitamin C: 40% DV
Calcium: 12% DV
Iron: 15% DV
This dish is nutrient-dense, high in fiber, packed with antioxidants, and a great source of healthy fats from olive oil and avocado.
Conclusion
Mediterranean Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom, and Feta are a wholesome blend of comfort and freshness. The creamy avocado, savory mushrooms, and tangy feta bring balance to the sweetness of the potatoes. It’s a colorful, nourishing meal that feels indulgent but is full of plant-based goodness. Whether served for lunch, dinner, or meal prep, it’s an easy way to bring vibrant Mediterranean flavors to your table.