Name: Twice-Baked Sweet Potatoes with Spinach, Mushroom & Feta
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegetarian
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

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

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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