Indulge in a delightful blend of flavors with these stuffed sweet potatoes, featuring fresh spinach, savory mushrooms, and tangy feta cheese. This dish perfectly balances nutrition and taste, making it an ideal option for a healthy meal!
Ingredients
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup mushrooms, diced
- 1 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1:
Preheat your oven to 400°F (200°C).
Step 2:
Pierce each sweet potato with a fork and place them on a baking sheet.
Step 3:
Bake the sweet potatoes for about 45-60 minutes, or until tender.
Step 4:
While the potatoes are baking, heat olive oil in a skillet over medium heat.
Step 5:
Add diced mushrooms and sauté for 5-7 minutes until golden.
Step 6:
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Step 7:
Season with garlic powder, salt, and pepper.
Step 8:
Once the sweet potatoes are done, let them cool slightly, then slice them open.
Step 9:
Fluff the insides of the sweet potatoes with a fork and mix in the mushroom-spinach mixture.
Step 10:
Top with crumbled feta cheese and garnish with fresh parsley.
Pairings
- Light Salad: A crisp green salad complements the richness of the stuffed sweet potatoes.
- Quinoa: Serve with quinoa for a protein-packed side, enhancing the meal’s overall nutrition.
Storage Tips
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave before serving to retain flavors.
Stuffed Sweet Potatoes with Spinach, Mushroom, & Feta
Equipment
- Baking Sheet
- Skillet
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
Filling
- 2 cups fresh spinach
- 1 cup mushrooms diced
- 1 cup feta cheese crumbled
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato with a fork and place them on a baking sheet.
- Bake the sweet potatoes for about 45-60 minutes, or until tender.
- While the potatoes are baking, heat olive oil in a skillet over medium heat.
- Add diced mushrooms and sauté for 5-7 minutes until golden.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Season with garlic powder, salt, and pepper.
- Once the sweet potatoes are done, let them cool slightly, then slice them open.
- Fluff the insides of the sweet potatoes with a fork and mix in the mushroom-spinach mixture.
- Top with crumbled feta cheese and garnish with fresh parsley.
Notes
– Light Salad: A crisp green salad complements the richness of the stuffed sweet potatoes.
– Quinoa: Serve with quinoa for a protein-packed side, enhancing the meal’s overall nutrition. Storage Tips:
– Store any leftovers in an airtight container in the fridge for up to 3 days.
– Reheat in the oven or microwave before serving to retain flavors.