Indulge in the ultimate comfort food with these Stuffed Sweet Potatoes, packed with savory spinach, meaty mushrooms, and tangy feta cheese. This recipe is a perfect blend of flavors, textures, and nutrients, making it a satisfying and healthy meal option.

Prep Time: 15 minutes

Cook Time: 60 minutes 

Total Time: 75 minutes 

INGREDIENTS:(Servings: 4)

4 medium sweet potatoes

1 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, minced

8 oz mushrooms, sliced

4 cups fresh spinach

1 teaspoon dried oregano

Salt and pepper to taste

1 cup crumbled feta cheese

Fresh parsley, chopped (for garnish)

DRESSING: Balsamic Glaze

INSTRUCTIONS:

STEP 1: PREPARE THE SWEET POTATOES

Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork and place them on a baking sheet. Bake for about 45-60 minutes or until tender.

STEP 2: MAKE THE FILLING

Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes.

Add Spinach: Stir in the fresh spinach and oregano, cooking until the spinach is wilted. Season with salt and pepper to taste.

STEP 3: COMBINE AND STUFF

Mix Filling:

Remove the skillet from heat and fold in the crumbled feta cheese.

Stuff Sweet Potatoes:

Once the sweet potatoes are done baking, let them cool slightly.

Cut them in half lengthwise and scoop out a small portion of the flesh to create space for the filling.

Spoon the spinach and mushroom mixture into each sweet potato half.

STEP 4: GARNISH AND SERVE

Drizzle with Dressing: Drizzle balsamic glaze over the stuffed sweet potatoes and garnish with chopped fresh parsley.

Enjoy your Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta, a delightful and nutritious dish that’s perfect for any meal!

Tips

1. Choose the right sweet potatoes: Select sweet potatoes that are high in moisture and have a sweet, nutty flavor.
2. Don’t overbake: Bake the sweet potatoes until they’re tender, but still slightly firm.
3. Use fresh spinach: Fresh spinach has a milder flavor and a more vibrant color than frozen spinach.
4. Add some heat: Add some red pepper flakes or diced jalapeños to give the filling a spicy kick.

Nutritional Information (per serving)

Calories: 400-450
Protein: 15-20g
Fat: 20-25g
Saturated Fat: 5-7g
Carbohydrates: 40-45g
Fiber: 5-7g
Sugar: 5-7g