If you’re craving something hearty, wholesome, and irresistibly flavorful, these Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta are about to become your newest kitchen obsession. With rich, velvety sweet potatoes as the base and a savory, cheesy spinach-mushroom filling, this vegetarian meal offers both nourishment and indulgence in every bite. Packed with texture, flavor, and visual charm, it’s a crowd-pleaser for weeknights or gatherings.
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The Story Behind These Stuffed Sweet Potatoes
A Dish Inspired by My Sunday Ritual
I first whipped up these stuffed sweet potatoes on a lazy Sunday when the fridge was stocked with the week’s produce: earthy mushrooms, fresh spinach, creamy avocado, and that block of feta I always seem to have on hand. I’d just roasted some sweet potatoes for meal prep when inspiration struck. Instead of storing them away, I turned them into a canvas for a new favorite recipe.
There’s something so comforting about scooping into a warm sweet potato that’s brimming with savory fillings. The soft, naturally sweet base balances the umami-rich mushroom and salty feta perfectly. Add in the bright greens and creamy avocado? Magic. I’ve made this recipe countless times, tweaking it just a bit until it hit that sweet spot of taste and texture. The keyword stuffed sweet potatoes fits the bill — because these beauties are crammed with all the good stuff.
The first time I served these at a family dinner, I paired them with this Mediterranean chicken with artichokes and asparagus to keep things balanced. Every bite of that combo just worked. I’ve even layered leftover stuffing into this cottage cheese and spinach crustless quiche — don’t knock it till you try it!
Why This Recipe Is Worth Making
These stuffed sweet potatoes shine because they hit all the right notes: comforting yet healthy, vibrant yet rustic, and satisfying without being heavy. They’re also incredibly adaptable. Vegetarian? You’re set. Want to add chickpeas or grilled chicken for more protein? Go ahead.
Plus, they’re naturally gluten-free, packed with fiber, and loaded with vitamins A and C. It’s a dish that brings comfort and vitality in equal measure. Whether you’re cooking for one or meal-prepping for the week, this recipe delivers.
Ingredients & Preparation
Everything You’ll Need (and Why)
Here’s the ingredient lineup for these crave-worthy stuffed sweet potatoes:
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweet potatoes | 4 medium | Washed and pierced before roasting |
| Olive oil | 2 tbsp | For roasting and sautéing |
| Onion | 1 small, diced | Adds a savory base |
| Fresh spinach | 2 cups, chopped | Wilts down beautifully |
| Mushrooms | 1 cup, sliced | I love cremini or baby bella |
| Garlic powder | 1 tsp | Adds depth to the sauté |
| Salt & pepper | To taste | Essential seasoning |
| Feta cheese | ½ cup, crumbled | Salty, creamy richness |
| Avocado (optional) | 1 ripe, diced | For creaminess and healthy fats |
| Fresh parsley | For garnish | Bright, herby finish |
And yes, you can mix it up! Swap spinach with kale or even Swiss chard, and if feta isn’t your thing, goat cheese or shredded mozzarella works too.
Tools & Kitchen Notes
You don’t need anything fancy for this recipe. A sharp knife, cutting board, a large skillet, and a baking sheet are your essentials. A fork for fluffing and a spoon for stuffing round out the lineup.
A few handy tools I swear by:
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Cast iron skillet (for even sautéing)
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Parchment paper (to prevent sticking)
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Potato masher (for fluffing up the scooped flesh before stuffing)
When I’m in a rush, I’ll even pre-roast the sweet potatoes the night before. Just refrigerate them and reheat slightly before stuffing.
Another clever use? Serve the stuffing in these Greek smashed potatoes with feta or tuck it into a spinach and feta stuffed phyllo tart.
Cooking Instructions & Tips
Step-by-Step to Stuffed Sweet Potato Glory
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Scrub the sweet potatoes clean, then pierce each one a few times with a fork.
Set them on a lined baking sheet and roast for 45–60 minutes, until they’re tender enough to yield easily to a fork.
Step 2: Sauté the Filling
In a large skillet over medium heat, warm 2 tablespoons of olive oil.
Add the diced onion and cook until soft and translucent, about 3–4 minutes.
Toss in the mushrooms and cook another 5 minutes until they soften and brown slightly.
Stir in the chopped spinach and cook until wilted.
Season with garlic powder, salt, and pepper.
Remove from heat and mix in the crumbled feta cheese.
Step 3: Assemble & Serve
Allow roasted sweet potatoes to cool slightly.
Slice them in half lengthwise and scoop out a bit of the center flesh to create space for the filling.
Lightly fluff the remaining potato in the skin with a fork.
Stuff each half generously with the spinach-mushroom-feta mix.
Top with diced avocado (if using) and sprinkle with chopped parsley.
Tips to Get It Just Right
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Choose uniform potatoes for even roasting.
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Don’t skip piercing the skins — steam buildup is real!
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Use a large skillet so ingredients sauté evenly.
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Add avocado just before serving for peak freshness.
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Want creamier stuffing? Mix in a spoonful of Greek yogurt.
For extra flavor, try drizzling with a lemon-tahini sauce like the one I use on my roasted cauliflower and sweet potato bowls.
Serving, Storing & Pairing Ideas
What Goes with Stuffed Sweet Potatoes?
These stuffed sweet potatoes work beautifully as a main dish, but you can definitely build a full plate. I like serving them with:
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A fresh salad like blackberry avocado salad with honey lemon vinaigrette
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A light soup or broth-based bowl
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Crispy roasted chickpeas for crunch
They’re also fantastic next to something creamy like this lemony chicken ricotta meatball orzo.
For brunch? Slide a poached egg on top and thank me later.
How to Store & Reheat
These beauties store wonderfully. Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat:
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Microwave: 1–2 minutes
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Oven: 10–15 minutes at 350°F
I recommend storing the avocado separately and adding it fresh after reheating. You can even freeze the filling and use it in wraps, omelets, or over grains.
FAQ
Can I make these ahead of time?
Absolutely! Roast the sweet potatoes and prepare the filling up to 2 days in advance.
Can I use white potatoes instead of sweet?
Yes, but the flavor profile will change — sweet potatoes bring natural sweetness that balances the savory filling.
Is this recipe gluten-free?
Yes, naturally gluten-free and vegetarian.
Can I add protein?
Try cooked quinoa, shredded rotisserie chicken, or chickpeas mixed into the filling.
What kind of mushrooms work best?
Cremini, baby bella, or white button mushrooms are all delicious options.
These Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta are a celebration of simplicity and flavor. They’re colorful, nutrient-rich, and seriously satisfying — perfect for weeknight meals or impressing guests with a plant-forward main.
If you loved this, you’ll also want to check out my stuffed zucchini with spinach and ricotta and these indulgent sweet potato honey feta bites.
Let me know if you give this recipe a try — and don’t forget to leave a comment, rate it, and share your photo on Pinterest at Recipes By Sylvia Pinterest.
Print
Stuffed Sweet Potatoes (Spinach, Avocado, Mushroom & Feta)
- Total Time: 75
- Yield: 4 servings
- Diet: Vegetarian
Description
Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta offer a delicious, hearty vegetarian meal. Roasted sweet potatoes are filled with savory sautéed mushrooms and spinach, crumbled feta, and creamy avocado for a comforting yet wholesome dish.
Ingredients
• 4 medium sweet potatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 teaspoon garlic powder
• ½ cup feta cheese, crumbled
• 1 ripe avocado, diced (optional)
• Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork.
2. Place on a lined baking sheet and roast for 45–60 minutes until fork-tender.
3. Meanwhile, heat olive oil in a skillet over medium heat.
4. Add diced onion and cook 3–4 minutes until translucent.
5. Add sliced mushrooms and sauté for another 5 minutes until soft.
6. Stir in spinach and cook until wilted. Season with garlic powder, salt, and pepper.
7. Remove from heat and stir in crumbled feta cheese.
8. Once sweet potatoes are cool enough to handle, cut in half lengthwise.
9. Scoop out a small amount of flesh to create space for filling and fluff remaining flesh.
10. Spoon the spinach-mushroom mixture into each half.
11. Top with diced avocado and sprinkle with chopped parsley.
12. Serve warm.
Notes
– You can prep the filling ahead and refrigerate up to 2 days.
– Goat cheese can be used instead of feta.
– Add chickpeas for extra protein.
– Use kale or Swiss chard in place of spinach if desired.
– Skip avocado for a lower fat version or add Greek yogurt for creaminess.
- Prep Time: 15
- Cook Time: 60
- Method: Baked + Sautéed
- Cuisine: American