Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

With Lemon Garlic Dressing

Introduction

These stuffed sweet potatoes are warm, comforting, and full of nourishing flavors. Earthy mushrooms and vibrant spinach are sautéed with fragrant rosemary, then tucked into roasted sweet potatoes and topped with creamy feta. A lemon garlic dressing drizzled over the top brightens every bite. It’s a wholesome and satisfying dish that’s naturally gluten-free and perfect for meal prep or Meatless Mondays.

⏱ Time Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4

Ingredients

For the Stuffed Sweet Potatoes:

4 medium sweet potatoes, scrubbed

1 tbsp olive oil (plus extra for rubbing sweet potatoes)

2 cups baby spinach

2 cups cremini or white mushrooms, sliced

1 clove garlic, minced

1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)

1/2 tsp salt

1/4 tsp black pepper

1/2 cup crumbled feta cheese

For the Lemon Garlic Dressing:

2 tbsp olive oil

1 tbsp fresh lemon juice (plus zest of 1 lemon)

1 clove garlic, finely minced or grated

1 tsp Dijon mustard (optional, for body)

1/2 tsp honey or maple syrup

Salt and pepper, to taste

Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F (200°C).

Pierce sweet potatoes with a fork, rub with a bit of olive oil, and place on a baking sheet.

Roast for 40–50 minutes, or until soft and fork-tender. Let cool slightly, then slice open.

Step 2: Make the Filling

While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat.

Add mushrooms, cook for 5–7 minutes until browned and softened.

Add garlic and rosemary, cook for 30 seconds.

Add spinach and cook until wilted (about 1–2 minutes).

Season with salt and pepper. Remove from heat and set aside.

Step 3: Make the Lemon Garlic Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon, honey, salt, and pepper until smooth and emulsified. Taste and adjust seasoning.

Step 4: Assemble

Fluff the inside of each sweet potato with a fork.

Spoon the mushroom-spinach mixture evenly into each potato.

Sprinkle with crumbled feta.

Drizzle generously with lemon garlic dressing before serving.

Serving Suggestions

As a vegetarian main course with a side salad

Pair with lentils or quinoa for added protein

Serve alongside grilled fish or chicken for a larger meal

Tips

Short on time? Microwave sweet potatoes for 6–8 minutes before finishing in the oven.

Vegan option: Use plant-based feta or skip it entirely.

Herb swap: Use thyme or Italian herbs if you don’t have rosemary.

Add protein: Toss in chickpeas, lentils, or sautéed tofu.

❓ FAQs

Q: Can I make these ahead?
A: Yes! Roast the sweet potatoes and prep the filling up to 3 days in advance. Reheat and assemble before serving.

Q: What mushrooms work best?
A: Cremini, white button, shiitake, or portobello all work well—use what you have!

Q: Is the skin edible?
A: Absolutely. Sweet potato skins are packed with fiber and nutrients—just scrub them well before roasting.

Nutrition (per serving, approx.)