A flavorful and healthy recipe featuring roasted sweet potatoes filled with a savory blend of spinach, mushrooms, feta cheese, and aromatic rosemary. Perfect as a satisfying vegetarian meal or a hearty side dish.
Ingredients:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 2 cups baby spinach
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- Optional: extra rosemary or parsley for garnish
Preparation:
- Step 1: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork a few times.
- Step 2: Place sweet potatoes on a baking sheet and roast for 40–50 minutes, or until tender. Let cool slightly before handling.
- Step 3: Meanwhile, heat olive oil in a skillet over medium heat. Sauté onions for 2–3 minutes until translucent. Add garlic and cook for 30 seconds.
- Step 4: Stir in mushrooms and cook until they release their moisture and brown, about 5–7 minutes. Add spinach and rosemary; cook until spinach wilts. Season with salt and pepper.
- Step 5: Remove from heat and stir in half of the feta.
- Step 6: Slice each sweet potato open lengthwise without cutting all the way through. Fluff the insides with a fork.
- Step 7: Spoon the spinach-mushroom mixture into the potatoes. Sprinkle the remaining feta over the top.
- Step 8: Garnish with a sprinkle of fresh rosemary or parsley if desired. Serve warm and enjoy!
Why You’ll Love This Recipe:
This stuffed sweet potato recipe is a winner because it’s:
- Healthy and Nutritious: Packed with vitamins, minerals, and fiber from the sweet potatoes, spinach, and mushrooms.
- Flavorful and Satisfying: The combination of savory mushrooms, salty feta, and earthy rosemary creates a delicious and well-balanced taste.
- Easy to Customize: Adapt the recipe to your preferences by adding protein, using vegan alternatives, or preparing components in advance.
- Versatile: Perfect as a main course for vegetarians or a side dish for meat-eaters.
- Visually Appealing: The vibrant colors of the ingredients make for a beautiful and appetizing dish.
Serving Suggestions:
- Serve as a complete meal with a side salad.
- Pair with grilled chicken, fish, or tofu for added protein.
- Offer a dollop of Greek yogurt or sour cream on top for extra creaminess.
- Add a sprinkle of chopped nuts for added texture.
Tips:
- To speed up the roasting process, microwave the sweet potatoes for 5-7 minutes before roasting.
- Don’t overcook the spinach, as it can become bitter.
- For a richer flavor, use a combination of different types of mushrooms.
- If you don’t have fresh rosemary, dried rosemary works well too.
- Adjust the amount of salt and pepper to your liking.
Preparation Time: 15 minutes Cooking Time: 40-50 minutes Total Time: 55-65 minutes
Nutritional Information:
- Serving Size: 1 stuffed potato
- Calories: 270 kcal
- Protein: 7g
- Sodium: 370mg
Conclusion:
These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary are a delightful and wholesome dish that’s sure to become a favorite. With their ease of preparation, customizable ingredients, and delicious flavor, they are perfect for a weeknight dinner or a special occasion. Enjoy!
Q&A:
Q1: Can I make this recipe vegan?
A: Yes, you can easily make this recipe vegan by substituting the feta cheese with a dairy-free alternative or simply omitting it.
Q2: Can I add protein to this recipe?
A: Absolutely! Adding cooked quinoa, chickpeas, or shredded chicken are all great options for boosting the protein content of this dish.
Q3: How long can I store leftover stuffed sweet potatoes?
A: Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave before serving.
Q4: Can I prepare the sweet potatoes and filling in advance?
A: Yes, you can bake the sweet potatoes and prepare the filling ahead of time. Store them separately in the refrigerator and assemble just before serving. This is a great time-saving tip!
Q5: What other vegetables can I add to the filling?
A: Feel free to get creative with the filling! Roasted bell peppers, zucchini, or kale would all be delicious additions. You could also add sun-dried tomatoes for an extra burst of flavor.
