Roasted Sweet Potatoes Stuffed with Sautéed Mushrooms and Spinach, Topped with Feta Cheese

Indulge in the rich flavors and textures of Roasted Sweet Potatoes Stuffed with Sautéed Mushrooms and Spinach, Topped with Feta Cheese. This decadent dish is a perfect blend of earthy sweetness, savory umami, and tangy creaminess. The roasted sweet potatoes provide a comforting base, while the sautéed mushrooms and spinach add a burst of freshness and flavor. The crumbled feta cheese adds a salty, creamy element that ties the whole dish together.

Prep Time: 20 minutes
 Cook Time: 45 minutes
Total Time: 65 minutes

Ingredients:

3 medium sweet potatoes

2 cups fresh spinach

1 cup mushrooms, sliced

2 tbsp olive oil

1 garlic clove, minced

1/2 tsp dried thyme (optional)

Salt and pepper, to taste

1/3 cup feta cheese, crumbled

 Instructions:

 Roast the Sweet Potatoes:

Preheat your oven to 400°F (200°C).

Wash and dry the sweet potatoes. Prick each potato a few times with a fork.

Place the sweet potatoes on a baking sheet and roast for 40–50 minutes, or until tender when pierced with a knife.

 Prepare the Filling:

Heat olive oil in a large skillet over medium heat.

Add the garlic and sauté for 30 seconds until fragrant.

Stir in the mushrooms, season with salt, pepper, and thyme (if using). Cook for 5–7 minutes until mushrooms are golden and tender.

Add the spinach and cook until wilted, about 1–2 minutes. Remove from heat.

 Assemble the Dish:

Once the sweet potatoes are done, carefully slice them lengthwise down the middle. Gently fluff the flesh with a fork.

Spoon the mushroom and spinach mixture into the sweet potatoes.

Top with crumbled feta cheese.

Tips and Variations

shiitake, or a combination of mushrooms for added depth of flavor.

 Add some heat:

Spice up the dish with a pinch of red pepper flakes or a diced jalapeño.

Make it vegan:

Replace the feta cheese with a vegan alternative, such as tofu or nutritional yeast.

 Add some crunch:

Top the dish with chopped nuts or seeds, such as almonds or pumpkin seeds.

 Use fresh spinach:

Fresh spinach adds a brighter, more vibrant flavor than frozen spinach.

 Don’t overstuff:

Leave some space between the sweet potato and the filling to allow for even cooking and to prevent the filling from spilling out.

Nutrition Information (per serving)

Calories: 320

Fat: 14g

Saturated Fat: 8g

Trans Fat: 0g

Cholesterol: 20mg

Sodium: 250mg

Carbohydrates: 40g

Fiber: 6g

Sugar: 10g

Protein: 10g