A Cozy Favorite That Tastes Like Home
Twice-baked sweet potatoes with spinach, mushroom, and feta — finished with garlic herb butter — is a dish that truly feels like a hug from the inside. The moment these beauties come out of the oven, golden and bubbling, you’ll know you’re in for something comforting, flavorful, and nourishing. This recipe has everything: creamy sweet potato, savory sautéed vegetables, a salty touch from feta, and that buttery herby finish that keeps you going back for more.
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A Memory in Every Bite
The first time I made these twice-baked sweet potatoes was one chilly fall evening, the kind where the leaves were rustling and the scent of earth lingered outside. I wanted something hearty, something that would make the house smell like a celebration. I had leftover mushrooms and baby spinach in the fridge, a couple of sweet potatoes on the counter, and a tiny block of feta I’d almost forgotten in the cheese drawer.
From that humble pantry forage came a dish so beloved, it’s now a staple. I remember serving it alongside this incredible beet salad the first time, and the colors alone made my heart skip. Since then, it’s been a frequent request when family comes over — especially around the holidays.
And while the toppings make it feel rich, the base of the sweet potato keeps it grounded, familiar, and wildly satisfying.
What Makes This Recipe Stand Out
There’s a reason this recipe keeps finding its way back into my rotation. First, the flavor balance is impeccable — earthy mushrooms, sweet potato, fresh herbs, and that little burst of briny feta. But it’s also the versatility: serve it as a vegetarian main, a hearty side, or part of a brunch spread. The garlic herb butter drizzled on top seals the deal — it melts into the crevices and makes each bite indulgent without being heavy.
It also pairs beautifully with so many dishes. For instance, I love serving it with something light and zippy like this avocado strawberry caprese salad to keep things bright.
Ingredients & Preparation
Every Element Matters
Let’s break down what you’ll need to bring this cozy dish to life. While the ingredients are simple, their combination is where the magic happens. Here’s a quick overview:
| Ingredient | Amount |
|---|---|
| Sweet potatoes (medium) | 4 |
| Olive oil | 2 tablespoons |
| Red onion, finely chopped | 1 small |
| Fresh baby spinach, chopped | 2 cups |
| Mushrooms (cremini or button), diced | 1 cup |
| Garlic cloves, minced | 2 |
| Sea salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Smoked paprika | ¼ teaspoon |
| Crumbled feta cheese | ½ cup |
| Unsalted butter | 2 tablespoons |
| Fresh parsley, chopped | 1 tablespoon |
| Dried oregano | ½ teaspoon |
| Garlic powder | ¼ teaspoon |
Tools & Smart Substitutions
No need for fancy tools here — just your trusty oven, a skillet, a sharp knife, and a baking dish. That said, if you have a potato masher, it’ll help make the filling even creamier.
Want to tweak the recipe? Go for it. You can:
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Swap the feta for goat cheese or ricotta.
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Use kale instead of spinach (just sauté it a bit longer).
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Add chopped walnuts for crunch.
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Try savory mushroom gruyère puff pastry on the side for an elegant touch.
Cooking Instructions & Tips
From Oven to Table in Just Over an Hour
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Scrub the sweet potatoes, prick them with a fork, and place them directly on the oven rack. Roast for 45–50 minutes until fork-tender.
Step 2: Sauté the Vegetables
While those bake, heat olive oil in a skillet. Sauté red onion until soft (about 3–4 minutes), then add mushrooms and garlic. Cook until mushrooms release their moisture, 4–5 minutes.
Step 3: Add Spinach
Toss in the spinach and cook until just wilted, around 2 minutes. Season with salt, pepper, and smoked paprika. Remove from heat.
Step 4: Scoop & Mix
Once baked, slice sweet potatoes in half lengthwise and scoop the flesh into a bowl, leaving a bit around the skin for structure. Lightly mash with a fork and mix in the vegetable sauté and feta.
Step 5: Fill & Bake Again
Spoon the filling back into the skins and place them in a baking dish.
Step 6: Garlic Herb Butter
In a small saucepan, melt butter with parsley, oregano, and garlic powder. Drizzle generously over each stuffed potato.
Step 7: Final Bake
Return to the oven for 10–12 minutes until golden and warmed through.
Tips for Perfect Results
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Bake the sweet potatoes directly on the rack for crispy skin.
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Don’t over-mash the filling; a little texture is nice.
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Make the garlic herb butter right before drizzling — the aroma is unbeatable.
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Want a spicy kick? Add a pinch of red pepper flakes.
Serving, Storing & Pairing
What to Serve With It
Twice-baked sweet potatoes are filling on their own, but they truly shine when paired thoughtfully. I love serving them with a bright side like Greek smashed potatoes with feta or something fresh like garden-fresh cucumber and beetroot salad.
For a heartier plate, try:
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A grilled protein like chicken or tofu
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A citrusy vinaigrette salad
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Crusty sourdough or roasted strawberry whipped ricotta toast
How to Store & Reheat
These store well! Simply:
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Cool completely and refrigerate in an airtight container.
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Reheat in a 350°F oven for 15 minutes or microwave for 2–3 minutes.
They’re even delicious cold — perfect for lunchboxes or lazy day leftovers.
FAQ: Your Questions, Answered
Can I make these ahead of time?
Yes! Assemble them up to a day ahead, refrigerate, then bake when ready to serve.
Are they freezer-friendly?
They are! Wrap each twice-baked potato tightly and freeze. Reheat at 375°F until hot (about 25 minutes).
What’s the best feta for this recipe?
I prefer a creamy block feta over pre-crumbled — it melts better and has more flavor.
Can I make this vegan?
Absolutely. Swap feta for a plant-based cheese and use vegan butter.
How spicy is it?
Not at all — but you can add a sprinkle of chili flakes or smoked chipotle powder for extra warmth.
Wrapping It All Up
Whether you’re preparing a weeknight meal, a vegetarian main for a dinner party, or simply craving something comforting and flavorful, these twice-baked sweet potatoes will not disappoint. They’re rich, hearty, and surprisingly easy to prepare. And if you loved this recipe, I think you’d also fall for elegant ricotta and spinach quiche or this parmesan spinach mushroom pasta skillet.
Did you make these twice-baked sweet potatoes? I’d love to hear how they turned out! Rate this recipe, leave a comment below, and don’t forget to share it with your Pinterest friends: Recipes by Sylvia on Pinterest
Print
Twice-Baked Sweet Potatoes with Spinach, Mushroom & Feta
- Total Time: 75
- Yield: 4 servings
- Diet: Vegetarian
Description
These twice-baked sweet potatoes are filled with a savory mix of spinach, mushrooms, and feta, then finished with a warm drizzle of garlic herb butter. A satisfying, comforting vegetarian main or side dish that’s perfect for any season.
Ingredients
• 4 medium sweet potatoes, scrubbed
• 2 tablespoons olive oil
• 1 small red onion, finely chopped
• 2 cups fresh baby spinach, roughly chopped
• 1 cup mushrooms (cremini or button), finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/2 cup crumbled feta cheese
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
Instructions
1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake directly on the oven rack for 45–50 minutes until tender.
2. While potatoes bake, heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft.
3. Add mushrooms and garlic; cook another 4–5 minutes until mushrooms release moisture.
4. Add spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and smoked paprika. Remove from heat.
5. When sweet potatoes are done, cut them in half lengthwise. Scoop flesh into a bowl, leaving a thin border inside skins.
6. Mash sweet potato flesh lightly with a fork. Stir in sautéed vegetables and feta until combined.
7. Spoon filling back into sweet potato skins and place in baking dish.
8. Melt butter in a small saucepan with parsley, oregano, and garlic powder. Drizzle over stuffed potatoes.
9. Return to oven and bake for 10–12 minutes until heated through and golden.
10. Serve warm with optional extra feta or fresh herbs.
Notes
– You can substitute kale for spinach if preferred.
– Try goat cheese or ricotta instead of feta for a different flavor.
– Add chopped walnuts to the filling for extra texture.
– This recipe is vegetarian and naturally gluten-free.
– Not recommended for freezing; best served fresh or stored refrigerated for 3 days.
- Prep Time: 15
- Cook Time: 60
- Method: Baked
- Cuisine: Vegetarian