Description
A delicious and nutritious dish featuring roasted sweet potatoes stuffed with sautéed spinach, mushrooms, feta cheese, and rosemary.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1/2 cup crumbled feta cheese
- 1 teaspoon fresh rosemary, finely chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes or until they are fork-tender.
- In a skillet over medium heat, warm the olive oil. Add the sliced mushrooms and cook for about 5-6 minutes until golden brown. Add the spinach and rosemary, sautéing until the spinach wilts. Season with salt and black pepper.
- Once the sweet potatoes are ready, carefully slice them open down the center. Gently fluff the inside with a fork. Fill each sweet potato with the sautéed spinach and mushrooms.
- Sprinkle crumbled feta cheese generously over the stuffed sweet potatoes.
- Serve immediately, optionally garnished with extra rosemary for added fragrance and flavor.
Notes
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- Feel free to add other vegetables to the filling, such as bell peppers or onions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Stuffed Sweet Potatoes, Spinach, Mushroom, Feta, Rosemary, Vegetarian Dinner