Description
These hearty stuffed sweet potatoes are filled with a savory blend of sautéed mushrooms, spinach, herbs, and crumbled feta. Topped with crispy onions and optional balsamic glaze, they make a delicious and nutritious vegetarian meal.
Ingredients
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2 sweet potatoes
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½ sweet yellow onion, chopped
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2 cups mushrooms, sliced
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3 cups fresh spinach
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Juice of ½ lemon
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⅔ cup crumbled feta cheese
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French fried onions (to taste)
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2 tablespoons extra virgin olive oil (EVOO)
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1 tablespoon butter (plus 1 tablespoon for mashing)
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1 tablespoon oregano
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1 tablespoon garlic powder
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Fresh thyme (to taste)
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Balsamic glaze (optional, for drizzling)
Instructions
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Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45–50 minutes or until tender.
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While sweet potatoes are baking, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat.
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Sauté onions until soft and translucent, about 5 minutes.
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Add mushrooms and cook until browned, about 6–8 minutes.
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Stir in spinach, oregano, garlic powder, and thyme. Cook until spinach is wilted. Remove from heat and stir in lemon juice.
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Once sweet potatoes are done, slice them open and gently mash the insides with 1 tablespoon butter.
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Fill each sweet potato with the sautéed mixture and top with crumbled feta.
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Sprinkle French fried onions on top and drizzle with balsamic glaze, if using.
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Serve warm.
Notes
Substitute goat cheese or ricotta if feta isn’t available.
Add chickpeas or lentils for extra protein.
Use vegan butter and dairy-free cheese to make this recipe vegan.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mediterranean-Inspired
Keywords: Stuffed sweet potatoes, vegetarian dinner, spinach and mushroom, feta sweet potato, healthy comfort food