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