why make this recipe
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta are a delicious and healthy meal choice. They are packed with nutrients and flavor. Sweet potatoes are rich in vitamins, while spinach and mushrooms add fiber and antioxidants. Plus, the creamy feta cheese gives this dish a lovely taste. This recipe is perfect for a cozy dinner or a filling lunch. It’s also vegetarian, making it suitable for many diets.
how to make Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
Ingredients
- 2 sweet potatoes
- ½ sweet yellow onion, chopped
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- Juice of ½ lemon
- ⅔ cup crumbled feta cheese
- French fried onions (to taste)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon butter (plus 1 tablespoon for mashing)
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- Fresh thyme (to taste)
- Balsamic glaze (optional, for drizzling)
Directions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–50 minutes or until tender.
- While the sweet potatoes are baking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat.
- Sauté onions until they are soft and translucent, about 5 minutes.
- Add mushrooms and cook until they are browned, about 6–8 minutes.
- Stir in spinach, oregano, garlic powder, and thyme. Cook until the spinach is wilted. Remove from heat and stir in lemon juice.
- Once the sweet potatoes are done, slice them open and gently mash the insides with 1 tablespoon of butter.
- Fill each sweet potato with the sautéed mixture and top with crumbled feta.
- Sprinkle French fried onions on top and drizzle with balsamic glaze, if using.
- Serve warm.
how to serve Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
These stuffed sweet potatoes can be served as a main dish or as a side. Pair them with a fresh salad or some grilled vegetables for a complete meal. They are great for family dinners or meal prep for the week.
how to store Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
To store leftovers, place the stuffed sweet potatoes in an airtight container in the fridge. They will last for about 3–4 days. To reheat, simply pop them in the microwave or warm them in the oven until heated through.
tips to make Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
- Make sure to pierce the sweet potatoes well before baking to let steam escape and cook evenly.
- Feel free to customize the filling with other vegetables you have on hand, like bell peppers or zucchini.
- For extra creaminess, add a dollop of Greek yogurt on top when serving.
variation
You can replace the feta cheese with goat cheese for a tangier flavor. You can also add nuts like walnuts or almonds for some extra crunch!
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use regular potatoes, but sweet potatoes add a nice sweetness to the dish.
Q: Is this recipe suitable for meal prep?
A: Absolutely! These stuffed sweet potatoes store well and can be reheated, making them perfect for meal prep.
Q: Can I freeze stuffed sweet potatoes?
A: Yes, you can freeze them. After baking, let them cool completely, then wrap them tightly and freeze for up to a month. Reheat in the oven when you’re ready to enjoy them again.
Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Healthy and delicious stuffed sweet potatoes packed with spinach, mushrooms, and feta cheese, perfect for dinner or lunch.
Ingredients
- 2 sweet potatoes
- ½ sweet yellow onion, chopped
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- Juice of ½ lemon
- ⅔ cup crumbled feta cheese
- French fried onions (to taste)
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon butter (plus 1 tablespoon for mashing)
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- Fresh thyme (to taste)
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–50 minutes or until tender.
- While the sweet potatoes are baking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat.
- Sauté onions until they are soft and translucent, about 5 minutes.
- Add mushrooms and cook until they are browned, about 6–8 minutes.
- Stir in spinach, oregano, garlic powder, and thyme. Cook until the spinach is wilted. Remove from heat and stir in lemon juice.
- Once the sweet potatoes are done, slice them open and gently mash the insides with 1 tablespoon of butter.
- Fill each sweet potato with the sautéed mixture and top with crumbled feta.
- Sprinkle French fried onions on top and drizzle with balsamic glaze, if using.
- Serve warm.
Notes
Feel free to customize the filling with other vegetables. For extra creaminess, add a dollop of Greek yogurt on top when serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: stuffed sweet potatoes, vegetarian recipe, healthy dinner, comfort food
