Stuffed Sweet Potatoes (Spinach, Avocado, Mushroom & Feta)

🥔 Mediterranean Stuffed Sweet Potatoes

(with Spinach, Avocado, Mushroom & Feta)

🇬🇷 Description

Baked sweet potatoes stuffed with a warm Mediterranean filling of garlicky mushrooms, sautéed spinach, creamy avocado, and tangy feta. The sweet, earthy potato balances beautifully with the savory, herby filling — sunshine in every bite!

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🧺 Ingredients (Serves 4)

For the sweet potatoes:

• 4 medium sweet potatoes

• 1 tbsp olive oil

• Salt and pepper, to taste

For the filling:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 200 g (7 oz) mushrooms, sliced (button or cremini)

• 2 cups baby spinach (roughly chopped if large)

• 1 ripe avocado, diced

• ½ cup crumbled feta cheese

• 1 tbsp lemon juice

• 1 tsp dried oregano or thyme

• Salt and black pepper, to taste

Optional toppings:

• Fresh parsley or basil, chopped

• A drizzle of extra-virgin olive oil

• A sprinkle of chili flakes or za’atar (for Mediterranean flair)

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👩‍🍳 Instructions

1. Bake the sweet potatoes

   • Preheat the oven to 200°C (400°F).

   • Scrub the sweet potatoes clean and prick them a few times with a fork.

   • Rub with olive oil, salt, and pepper.

   • Place on a baking sheet and roast for 40–50 minutes, or until tender when pierced with a fork.

2. Prepare the filling

   • While the potatoes bake, heat olive oil in a skillet over medium heat.

   • Add onion and cook 3–4 minutes until softened.

   • Add garlic and cook 30 seconds more.

   • Stir in mushrooms, season with salt and pepper, and cook for about 5–7 minutes until they release their liquid and begin to brown.

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

   • Remove from heat and let cool slightly.

   • Stir in diced avocado, lemon juice, oregano, and crumbled feta. Taste and adjust seasoning.

3. Assemble the stuffed sweet potatoes

   • Once baked, let the sweet potatoes cool for a few minutes.

   • Cut them open lengthwise and gently fluff the insides with a fork.

   • Spoon the spinach–mushroom–avocado–feta mixture generously into each potato.

4. Finish & serve

   • Drizzle with a touch of olive oil, sprinkle with fresh herbs, and add a pinch of chili flakes or za’atar if desired.

   • Serve warm!

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🍽 Serving Suggestions

• Serve with a simple tomato-cucumber salad dressed in olive oil and lemon.

• Great with a side of Greek yogurt or tzatziki.

• For a heartier meal, add a handful of chickpeas or lentils to the filling.

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💡 Tips

• Swap feta for goat cheese or vegan feta if desired.

• Leftovers reheat beautifully — or eat them cold for a next-day lunch.

• Add some sun-dried tomatoes or olives for extra Mediterranean depth.