Twice-Baked Sweet Potatoes with Spinach, Mushrooms & Feta
Twice-Baked Sweet Potatoes with Spinach, Mushrooms & Feta are a deliciously satisfying blend of earthy flavors, creamy texture, and Mediterranean flair. These sweet potatoes are baked until tender, then scooped out and mixed with sautéed spinach, garlic-infused mushrooms, tangy feta cheese, and herbs. The flavorful mixture is stuffed back into the skins and baked again until golden and warm.
Whether served as a vegetarian main course or a show-stopping side dish, they’re perfect for holiday tables, meal prep, or meatless Mondays. Naturally gluten-free, rich in vitamins, and absolutely craveable.
Time Required
Prep Time: 15 minutes
Initial Bake Time: 45 minutes
Second Bake Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 (2 large sweet potatoes halved)
Ingredients
For the Sweet Potatoes:
2 large sweet potatoes, scrubbed clean
1 tablespoon olive oil
Salt and pepper, to taste
For the Filling:
1 tablespoon olive oil or butter
1 cup mushrooms, chopped (button, cremini, or shiitake)
2–3 cups fresh spinach, chopped
2 garlic cloves, minced
¼ teaspoon nutmeg (optional but adds depth)
Salt and black pepper, to taste
¼ teaspoon crushed red pepper flakes (optional for heat)
½ cup crumbled feta cheese (or goat cheese)
2 tablespoons Greek yogurt or sour cream (for creaminess)
1 tablespoon chopped fresh parsley or thyme (optional)
Instructions
1. Bake the Sweet Potatoes (First Bake)
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork and rub with olive oil, salt, and pepper.
Place on a baking sheet and bake for 40–45 minutes, or until soft and fork-tender.
Let cool slightly before handling.
2. Prepare the Filling
While potatoes bake, heat olive oil in a skillet over medium heat.
Add mushrooms and cook until browned and moisture evaporates (5–6 minutes).
Stir in garlic and cook for 30 seconds.
Add chopped spinach, a pinch of salt, and nutmeg. Sauté until wilted, 2–3 minutes.
Remove from heat and stir in feta and yogurt. Set aside.
3. Scoop & Mix
Slice baked sweet potatoes in half lengthwise.
Carefully scoop out most of the flesh into a bowl, leaving a thin shell to hold shape.
Mash the sweet potato flesh with a fork, then fold in the spinach-mushroom mixture. Season to taste.
4. Stuff & Bake Again (Second Bake)
Spoon the filling back into the sweet potato shells.
Place on the baking sheet and return to the oven for 15 minutes at 375°F (190°C), or until heated through and lightly golden on top.
5. Serve
Garnish with extra feta, herbs, or a drizzle of olive oil.
Serve warm as a main or hearty side.
Tips for Success
Use large, uniform potatoes: They bake evenly and provide good room for stuffing.
Don’t over-scoop: Leave a thin layer of sweet potato inside the skin for support.
Add Greek yogurt: It gives the filling creaminess without being heavy.
Make ahead: Bake and stuff in advance; just reheat for the second bake before serving.
Amp up flavor: Try roasted garlic instead of raw, or a touch of balsamic vinegar in the spinach sauté.
Variations
Add Protein: Stir in cooked lentils or chickpeas for a heartier vegetarian meal.
Cheese Swap: Use goat cheese, ricotta, or mozzarella instead of feta.
Make it Vegan: Use plant-based feta and swap yogurt with cashew cream or vegan sour cream.
Herb Boost: Add fresh basil, dill, or rosemary for a Mediterranean garden twist.
Southwest Style: Add black beans, cumin, and corn for a spiced version.
Q&A
Q: Can I freeze these?
A: Yes! Freeze after the second bake in foil or a container. Reheat at 375°F for 20–25 minutes.
Q: Can I use regular potatoes?
A: You can, though sweet potatoes offer more flavor contrast and nutrients.
Q: Are these good for meal prep?
A: Absolutely. Store in airtight containers and reheat as needed for up to 4 days.
Q: Can I add eggs for a breakfast version?
A: Yes! After stuffing, create a small well in each potato and crack in an egg before baking the second time (bake until egg is set).
Nutrition Information (Per Stuffed Half – approx.)
Calories: 240
Protein: 7g
Fat: 11g
Carbs: 28g
Fiber: 5g
Sugar: 8g
Sodium: 300mg
Values vary depending on cheese and yogurt type.
Conclusion
These Twice-Baked Sweet Potatoes with Spinach, Mushrooms & Feta are comfort food done right—cozy, healthy, and full of Mediterranean character. They’re a beautiful fusion of flavor, nutrition, and texture. Whether you’re serving a meatless main, prepping healthy meals for the week, or looking to elevate your side dish game, this recipe is a satisfying crowd-pleaser that checks all the boxes.