🥔 Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
🌿 Ingredients:
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4 medium sweet potatoes
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup mushrooms, sliced
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2 cups baby spinach
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1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
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½ cup feta cheese, crumbled
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Salt and black pepper to taste
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Optional: a pinch of chili flakes for heat
🔥 Instructions:
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Bake the Sweet Potatoes
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Preheat oven to 400°F (200°C).
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Wash and scrub the sweet potatoes, then pierce them with a fork.
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Bake for 40–50 minutes, or until soft.
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Prepare the Filling
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In a pan, heat olive oil over medium heat.
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Add onion and garlic, sauté until fragrant.
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Add mushrooms and cook until golden.
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Stir in spinach and cook until wilted.
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Add rosemary, salt, and pepper. Mix well.
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Assemble the Stuffed Potatoes
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Once baked, slice each sweet potato lengthwise and gently scoop out a little flesh.
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Mix the scooped flesh into the spinach-mushroom mixture.
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Fill each potato with the prepared mixture.
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Sprinkle feta cheese on top.
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Bake Again (Optional)
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Place stuffed potatoes back in the oven for 5–10 minutes to warm through and slightly melt the feta.
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Serve Hot!
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Garnish with fresh rosemary or a drizzle of olive oil.
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💬 Q&AÂ
Q1: Can I use regular potatoes instead of sweet potatoes?
A: Yes, but the flavor will be less sweet and earthy. Sweet potatoes balance the feta and rosemary beautifully.
Q2: What can I use instead of feta cheese?
A: You can use goat cheese or ricotta for a milder taste, or vegan feta for a dairy-free option.
Q3: Can I make this ahead of time?
A: Absolutely! Bake and stuff the potatoes, refrigerate, and reheat in the oven before serving.
Q4: What goes well with these stuffed potatoes?
A: They pair perfectly with grilled chicken, baked salmon, or a light green salad.
Q5: Can I add other vegetables?
A: Yes! Bell peppers, kale, or zucchini work great with this recipe.
