Irresistible Stuffed Sweet Potatoes with Spinach Bliss

Delicious and nutritious stuffed sweet potatoes filled with spinach, mushrooms, and feta, perfect for a cozy dinner or elegant brunch.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 stuffed potatoes

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potatoes

4 medium Sweet Potatoes You can substitute with butternut squash for a different flavor.

For the Filling

1 medium Yellow Onion Shallots can be used for a milder flavor.
8 ounces Mushrooms Use cremini, button, or portobello varieties for varied taste.
4 cups Fresh Spinach Kale or Swiss chard can be used as alternatives.
2 tablespoons Lemon Juice Omit if lemon is not available.
4 ounces Feta Cheese Substitute with goat cheese or ricotta for a different texture.

For the Topping

1 cup French Fried Onions Toasted nuts or seeds could serve as a crunchy alternative.
2 tablespoons Balsamic Glaze Can be omitted if desired.

For Cooking

2 tablespoons Extra Virgin Olive Oil Avocado oil can also work well.
2 tablespoons Butter Use plant-based butter for a vegan version.

For Seasoning

1 teaspoon Oregano Fresh garlic and mixed herbs can be substituted.
1 teaspoon Garlic Powder Fresh garlic can be used.
1 teaspoon Fresh Thyme Rosemary can add a bolder taste.

Equipment

Oven
Baking sheet
Skillet
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) for even cooking and caramelization.
Pierce each sweet potato with a fork and roast them on a baking sheet for 45-60 minutes until fork-tender.
Heat olive oil and butter in a skillet. Sauté chopped onions for 5 minutes until translucent, then add sliced mushrooms and cook until golden brown.
Add spinach and lemon juice to the skillet, cooking until the spinach wilts (about 2-3 minutes), then season with oregano, garlic powder, and thyme.
Cool roasted sweet potatoes slightly, slice open, and scoop out some flesh. Mash with some butter mixture and fill skins with sautéed mixture.
Top with crumbled feta and French fried onions. Drizzle with balsamic glaze if desired, and serve warm.

Nutrition

Serving: 1stuffed potatoCalories: 350kcalCarbohydrates: 58gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 400mgPotassium: 850mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze unbaked stuffed sweet potatoes for up to 2 months.

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