Stuffed Sweet Potatoes Spinach Feta (Print Version)
# Ingredients:
→ Stuffed Sweet Potatoes
01 -
4 medium sweet potatoes
02 -
2 tablespoons olive oil, plus extra for serving
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
2 cups fresh button or cremini mushrooms, sliced
06 -
3 cups fresh spinach leaves
07 -
1 tablespoon fresh rosemary, finely chopped
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1/2 cup feta cheese, crumbled
11 -
1 teaspoon lemon zest
→ Optional Garnishes
12 -
1/4 cup chopped walnuts
13 -
1/4 teaspoon red pepper flakes
# Instructions:
01 -
Preheat oven to 200°C. Wash and scrub sweet potatoes thoroughly. Pierce each potato several times with a fork. Arrange on a parchment-lined baking sheet and roast for 45 to 60 minutes, or until easily pierced with a knife.
02 -
While sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic; cook 1 minute. Add sliced mushrooms and cook 5 to 7 minutes, stirring occasionally, until browned and moisture has evaporated. Add fresh spinach and cook until wilted, 2 to 3 minutes.
03 -
Stir in rosemary, salt, black pepper, and optional red pepper flakes. Cook for 1 additional minute. Remove from heat and fold in crumbled feta cheese and lemon zest until blended.
04 -
When sweet potatoes are tender, let cool slightly. Slice each one lengthwise down the centre, leaving the base intact. Gently squeeze the ends to create an opening. Spoon the mushroom, spinach, and feta mixture generously into the openings.
05 -
Top stuffed sweet potatoes with chopped walnuts, a drizzle of olive oil, and additional red pepper flakes if desired. Serve immediately while hot.
# Notes:
01 -
For a vegan alternative, replace the feta with dairy-free cheese or nutritional yeast and omit walnuts if avoiding nuts.