Sweet Potatoes Spinach Feta (Printable Version)
Sweet potatoes loaded up with mushrooms, wilted spinach, feta, and rosemary for a cozy and satisfying vegetarian main.
# What You'll Need:
→ Sweet Potato Stuffing
01 -
4 medium-sized sweet potatoes
02 -
Extra olive oil for serving, plus 2 tablespoons for cooking
03 -
Half an onion, chopped
04 -
Mince 2 garlic cloves
05 -
Sliced cremini or button mushrooms, 2 cups
06 -
Three handfuls of fresh spinach
07 -
Chop up 1 tablespoon rosemary
08 -
Season with black pepper as you like
09 -
Add salt as needed
10 -
Crumble up half a cup of feta
11 -
Grate zest from 1 lemon, about a teaspoon
→ Toppings (Optional)
12 -
About a quarter cup walnuts, chopped
13 -
Pinch of red pepper flakes, about 1/4 teaspoon
# Step-by-Step Guide:
01 -
Turn oven on, 200°C is good. Scrub potatoes well then poke holes all over with a fork. Put them on a sheet lined with parchment. Bake for 45 to 60 minutes until a knife slips in easy.
02 -
With potatoes in the oven, heat olive oil in a skillet on medium. Toss in onion and cook until it's soft, about 3-4 minutes. Add garlic next and let it mingle 1 minute. Stir mushrooms in now; cook them 5-7 minutes, let any water cook off and get some color. Add the spinach last. Give it 2-3 minutes to wilt down.
03 -
Sprinkle in rosemary, pepper, salt, and some pepper flakes if you want. Let it cook just another minute. Take pan off heat, then stir in lemon zest and feta. Blend it all together gently.
04 -
Once potatoes feel soft, let them cool a bit. Cut each one open lengthwise (don't slice fully through). Press ends in to get a good pocket. Scoop in the spinach, mushroom, and feta mix so it's nice and full.
05 -
Finish by scattering chopped walnuts and a splash of olive oil on top. Toss on some more pepper flakes if you're into it. Eat while still piping hot.
# Additional Notes:
01 -
Want it plant-based? Use vegan cheese or a sprinkle of nutritional yeast instead of feta. Skip walnuts if you need it nut-free.