Stuffed Sweet Potatoes Spinach Feta

Highlight: Perfect Side Dishes to Complete Any Meal

Roasted sweet potatoes are split open while hot and generously filled with a savory sauté of onions, garlic, mushrooms, and fresh spinach. Feta, rosemary, and lemon zest bring brightness and depth to the creamy filling, while a handful of walnuts adds crunch and richness. Baked until tender, the sweet potatoes serve as a perfect base, soaking up the aromatic flavors. Enjoy each bite warm, with optional olive oil drizzled on top for extra richness. This vibrant dish is satisfying and balanced for a cozy lunch or easy dinner.

Two stuffed sweet potatoes with spinach, avocado, mushroom and feta.

Two stuffed sweet potatoes with spinach, avocado, mushroom and feta. | myhomemademeal.com

Recipe FAQs

→ Can I use a different cheese instead of feta?: Yes, you can substitute feta with goat cheese, ricotta, or even shredded mozzarella for a different flavor and texture.
→ Can I prepare the filling in advance?: Absolutely. The spinach and mushroom mixture can be made ahead and refrigerated. Assemble just before baking the potatoes.
→ Are there gluten-free adaptations needed?: The dish is naturally gluten-free as long as all packaged ingredients used are certified gluten-free.
→ Do walnuts have to be included?: No, walnuts are optional. They add a crunchy texture, but the sweet potatoes are delicious with or without them.
→ What’s the best way to reheat leftovers?: Warm stuffed potatoes in a preheated oven at 350°F (175°C) for about 15 minutes to maintain texture and flavor.
→ Can I add other vegetables?: Yes, consider adding bell peppers, sun-dried tomatoes, or kale for extra flavors and nutrients.

Sweet potatoes filled with sautéed spinach, mushrooms, creamy feta, and rosemary for a flavorful, satisfying vegetarian dish.

Prep Time

15 minutes

Cooking Duration

60 minutes

Overall Time

75 minutes

Crafted By: Luna

Recipe Type: Side Dishes

Preparation Complexity: Moderate Challenge

Regional Cuisine: Mediterranean-inspired

Servings Output: 4 Serving Size (4 stuffed sweet potatoes)

Dietary Choices: Suitable for Vegetarians, Gluten-Free Alternative

Everything You’ll Need

→ For the stuffed sweet potatoes

4 medium sweet potatoes

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups fresh button or cremini mushrooms, sliced

3 cups fresh spinach leaves

1 tablespoon fresh rosemary, finely chopped

Salt, to taste

Black pepper, to taste

1/2 cup feta cheese, crumbled

1 teaspoon lemon zest

→ Optional garnishes

1/4 cup chopped walnuts

1/4 teaspoon red pepper flakes

Steps to Cook

Preheat the oven to 200°C. Wash and scrub the sweet potatoes thoroughly. Pierce each potato several times with a fork. Place on a parchment-lined baking sheet and bake for 45 to 60 minutes, or until tender when pierced.

While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute, stirring to prevent burning. Add sliced mushrooms and cook for 5 to 7 minutes, allowing them to release moisture and begin browning. Toss in the fresh spinach and cook until wilted, around 2 to 3 minutes.

Stir in rosemary, salt, black pepper, and red pepper flakes if desired. Cook for one more minute. Remove the skillet from the heat, fold in the feta cheese and lemon zest until just combined.

Once the sweet potatoes are tender, remove them from the oven and cool slightly. Slice each potato lengthwise down the centre, keeping the base intact. Gently press the ends together to create an opening. Spoon the mushroom, spinach, and feta filling generously into each potato.

Top each stuffed sweet potato with chopped walnuts and a drizzle of olive oil for added crunch and shine, if desired. Serve hot.