Creamy Mushroom and Spinach Stuffed Sweet Potatoes
Tender roasted sweet potatoes are loaded with a rich, garlicky mushroom and spinach filling, simmered in a creamy herbed sauce, then finished with crumbled feta and a drizzle of lemon yogurt. It’s a Mediterranean-inspired vegetarian dish that’s hearty, wholesome, and deeply satisfying.
Time:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
For the Sweet Potatoes:
2 large sweet potatoes, scrubbed
1 tsp olive oil
Pinch of salt
For the Creamy Mushroom & Spinach Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
200g (7 oz) mushrooms, sliced (cremini or button)
2 cups baby spinach, roughly chopped
¼ tsp dried thyme or oregano
Salt and black pepper to taste
¼ cup Greek yogurt or cream
¼ cup crumbled feta (optional)
Lemon Yogurt Drizzle:
¼ cup Greek yogurt
1 tbsp lemon juice
1 tsp olive oil
Salt to taste
Water to thin
Instructions:
1. Roast the Sweet Potatoes:
Preheat oven to 200°C (400°F).
Prick sweet potatoes with a fork, rub with olive oil and salt, and place on a baking tray.
Roast for 45–50 minutes or until fork-tender. Set aside to cool slightly.
2. Make the Mushroom-Spinach Filling:
Heat olive oil in a skillet over medium heat. Add onion and saute 3–4 minutes.
Add garlic and mushrooms; cook 7–8 minutes until soft and lightly browned.
Add spinach, thyme, salt, and pepper. Saute until spinach is wilted.
Reduce heat and stir in Greek yogurt or cream and feta. Cook 1–2 minutes until creamy and warmed through.
3. Prepare the Yogurt Drizzle:
Whisk yogurt, lemon juice, olive oil, and salt together. Add a splash of water to thin if needed.
4. Assemble the Stuffed Sweet Potatoes:
Slice sweet potatoes open lengthwise and gently mash the inside with a fork.
Spoon the creamy mushroom-spinach mixture generously into each potato.
Drizzle with lemon yogurt, sprinkle with herbs (like parsley or dill), and more feta if desired.
Notes:
Add protein by tossing chickpeas or cooked lentils into the filling.
You can use dairy-free yogurt and omit feta for a vegan version.
Works beautifully as a main or hearty side dish.
Tips:
Make ahead: Roast the sweet potatoes and prep the filling 1 day in advance. Assemble and reheat before serving.
Extra texture: Sprinkle with toasted pine nuts or walnuts for a crunchy topping.
Love spice? Add a pinch of chili flakes or smoked paprika to the mushroom mix.
Frequently Asked Questions
Q: Can I use regular potatoes instead of sweet?
A: Yes — Yukon Gold or russet work great, though the sweetness of sweet potatoes pairs beautifully with the savory filling.
Q: Can I freeze it?
A: The roasted sweet potatoes and mushroom filling freeze well separately. Reheat and assemble fresh.
Q: What to serve with it?
A: Serve alongside a green salad, lemon rice, or warm pita with hummus.
Nutritional Information
Calories: 420
Protein: 14g
Carbs: 45g
Fat: 22g
Fiber: 7g
Sugar: 10g
Sodium: 480mg