A Cozy Classic That Feels Like Home
Sweet potatoes are the kind of comfort food that welcomes you like a warm hug at the end of the day. And when you take those tender, roasted beauties and fill them with garlicky mushrooms, wilted spinach, crumbled feta, and a hint of rosemary — then drizzle them with a creamy lemon garlic yogurt sauce? Well, it’s magic on a plate. This stuffed sweet potato recipe brings together wholesome, Mediterranean-inspired ingredients with familiar warmth. Whether you’re making dinner for the family or prepping an impressive vegetarian dish for guests, you’re about to fall in love.
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The Story Behind These Stuffed Sweet Potatoes
A Dish Born from Simplicity and Season
When the weather cools down and the evenings grow longer, I find myself reaching for earthy, grounding ingredients — and nothing does that better than sweet potatoes. One fall evening, with a bundle of fresh rosemary in hand and leftover mushrooms and spinach waiting in the fridge, this dish came together as naturally as a campfire gathering. The soft orange flesh, nutty and slightly caramelized, meets savory mushrooms and the creamy tang of feta in a way that makes every bite feel complete.
This recipe holds a special place in my weeknight rotation because it’s not just nourishing — it feels nurturing. There’s comfort in the scent of rosemary drifting through the kitchen and joy in knowing dinner will taste like something from a farm kitchen. And with only a few humble ingredients, it always delivers far beyond its simplicity.
You might also enjoy the way this Roasted Cauliflower and Sweet Potato Bowl with Tzatziki and Feta captures a similar balance of richness and lightness in every bite.
Why This Recipe Deserves a Spot on Your Table
This stuffed sweet potato dish is not only satisfying and filling but also ticks a lot of boxes: it’s vegetarian, gluten-free, meal-prep friendly, and packed with nutrients. Sweet potatoes provide natural sweetness and are loaded with fiber, vitamin A, and antioxidants. Mushrooms and spinach bring umami and texture, while feta adds a briny punch that brings everything together.
If you’ve loved dishes like Burrata Beet Sweet Potato Stacks, then you’ll appreciate how the flavors in this dish are layered — but never fussy.
Ingredients & Preparation
Your Simple Ingredient Line-Up
Here’s what you’ll need to get started. You’ll find many of these ingredients in your pantry or local market.
| Ingredient | Quantity |
|---|---|
| Medium sweet potatoes | 4 |
| Olive oil | 1 tbsp |
| Onion, chopped | 1 |
| Garlic cloves, minced | 2 |
| Mushrooms, sliced | 8 oz |
| Fresh spinach | 4 cups |
| Fresh rosemary, chopped | 1 tsp |
| Feta cheese, crumbled | ½ cup |
| Salt & pepper | To taste |
For the Lemon Garlic Yogurt Sauce:
| Ingredient | Quantity |
|---|---|
| Plain yogurt | 1 cup |
| Lemon juice | 1 tbsp |
| Garlic clove, minced | 1 |
| Salt & pepper | To taste |
Tools & Helpful Substitutions
You won’t need anything fancy to make this recipe come to life. Just grab a sharp knife, a sturdy baking tray, and a good non-stick skillet.
If you’re out of Greek yogurt, try sour cream or a dairy-free yogurt alternative. No rosemary? Thyme works beautifully too. Feta could easily be swapped with soft goat cheese or even grated parmesan for a different twist.
To round out a similar Mediterranean vibe, consider serving it alongside this Spinach Feta Stuffed Chicken — for a comforting mix of vegetarian and protein-rich options.
Cooking Instructions & Flavorful Tips
Step-by-Step: Bringing It All Together
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F. Pierce each sweet potato with a fork and place them on a lined baking sheet. Roast for 45–60 minutes until tender and caramelized.
Step 2: Make the Yogurt Sauce
While the potatoes are roasting, whisk together the yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Cover and refrigerate to let the flavors marry.
Step 3: Sauté the Veggies
Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3–4 minutes until translucent. Stir in garlic and mushrooms, and cook for another 5–6 minutes until golden and reduced.
Step 4: Add Greens and Herbs
Stir in the spinach and rosemary. Cook just until the greens are wilted, about 1–2 minutes. Remove from heat and let it cool slightly before folding in crumbled feta.
Step 5: Assemble & Serve
Slice each roasted sweet potato down the center and fluff the flesh gently with a fork. Spoon the spinach-mushroom filling inside and drizzle generously with lemon garlic yogurt sauce.
Tips to Make It Just Right
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Don’t rush the roast: Make sure your sweet potatoes are fully tender — a paring knife should glide in effortlessly.
-
Let the filling cool before adding feta to avoid melting.
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Use full-fat yogurt for the richest sauce, or add a drizzle of olive oil for extra silkiness.
Feeling inspired? You might also want to try these Stuffed Zucchini with Spinach, Mushroom & Ricotta — they offer a similar cozy vibe in a different form.
Serving, Storing & Pairing Ideas
What to Serve It With
These stuffed sweet potatoes are filling enough to stand alone but pair beautifully with a light side. A crisp, seasonal salad like this Blackberry Avocado Salad with Honey Lemon Vinaigrette would be divine. Or go hearty with a warming Mediterranean Baked Feta Appetizer and fresh pita.
For drinks, opt for something citrusy and bright — even a sparkling lemonade or a dry white wine fits beautifully here.
Storage & Reheating Tips
Got leftovers? Store the stuffed sweet potatoes in an airtight container for up to 3 days in the fridge. Reheat them in the oven at 375°F for about 15 minutes or in the microwave for 1–2 minutes (without the sauce). The yogurt sauce should be stored separately in the fridge and used cold or brought to room temperature before serving.
FAQs
Can I make this recipe vegan?
Absolutely! Use a dairy-free yogurt and substitute feta with vegan cheese or extra sautéed mushrooms for depth.
Can I prep these in advance?
Yes! Roast the potatoes and make the filling up to 2 days ahead. Stuff them just before serving and reheat in the oven.
Is this recipe freezer-friendly?
We recommend freezing the roasted sweet potatoes separately. The filling may become watery, and yogurt sauce should always be fresh.
Can I add protein?
Definitely. Add chickpeas to the filling or serve alongside grilled tofu or chicken if you’re not strictly vegetarian.
What’s the best mushroom to use?
Cremini or baby bella mushrooms have a nice hearty flavor, but you can use button or shiitake too.
Conclusion
There’s something so satisfying about a dish that brings together real, honest ingredients into something greater than the sum of its parts. These stuffed sweet potatoes with spinach, mushroom, feta, and rosemary — finished with a creamy, lemony yogurt sauce — feel like a celebration of earthy, nourishing flavors.
If this kind of cozy, wholesome meal speaks to your style, you’ll also love the Pear and Pomegranate Spinach Salad with Maple Lemon Mustard Dressing or this unique Whipped Feta Dip with Honey, Pistachios & Cranberries.
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Stuffed Sweet Potatoes with Spinach, Feta & Yogurt Sauce
- Total Time: 70
- Yield: 4 servings
- Diet: Vegetarian
Description
Stuffed sweet potatoes filled with sautéed mushrooms, spinach, feta, and rosemary, drizzled with a lemon garlic yogurt sauce. A hearty, cozy vegetarian dinner that’s packed with flavor and nutrition.
Ingredients
• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 4 cups fresh spinach
• 1 tsp fresh rosemary, chopped
• ½ cup feta cheese, crumbled
• Salt and pepper to taste
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
Instructions
1. Preheat oven to 425°F. Pierce sweet potatoes with a fork and place on a baking sheet. Roast for 45–60 minutes until tender.
2. In a bowl, whisk yogurt, lemon juice, minced garlic, salt, and pepper to make the sauce. Refrigerate until ready to use.
3. Heat olive oil in a skillet. Sauté onions for 3–4 minutes until translucent.
4. Add garlic and mushrooms. Cook for 5–6 minutes until mushrooms are golden.
5. Stir in spinach and rosemary. Cook until spinach is wilted, about 1–2 minutes.
6. Remove from heat and let cool slightly. Fold in crumbled feta cheese.
7. Slice each sweet potato lengthwise. Fluff the flesh with a fork.
8. Stuff each potato with the veggie mixture and drizzle with yogurt sauce. Serve warm.
Notes
– Swap feta with goat cheese or ricotta for a milder flavor.
– Add chickpeas to the filling for extra protein.
– Store leftovers in the fridge up to 3 days; reheat in oven for best texture.
– Yogurt sauce should be stored separately and served cold or at room temp.
– Try thyme instead of rosemary for a different herb profile.
- Prep Time: 15
- Cook Time: 55
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 370
- Sugar: 7
- Sodium: 420
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 12
- Cholesterol: 28