Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

 

---

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

A Cozy, Wholesome, and Flavor-Packed Vegetarian Dish

Looking for a nourishing, satisfying meal that’s as comforting as it is healthy? These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary are exactly what you need. Roasted sweet potatoes become the perfect edible bowls for a savory, herby filling that’s bursting with flavor, color, and texture.

Whether you're looking for a meatless main, a hearty side dish, or an impressive addition to your fall or winter menu, this recipe is as versatile as it is delicious. It’s earthy, aromatic, and beautifully balanced—the sweetness of the potato pairs perfectly with the saltiness of the feta, the umami of mushrooms, and the bright, herbal punch of fresh rosemary.

---

Why You’ll Love This Recipe

• 🥔 Simple, whole-food ingredients

• 🧀 Creamy, savory, and a little tangy from the feta

• 🌿 Naturally vegetarian and easy to make vegan

• 🍽️ Perfect as a main dish or side

• 🕒 Ready in about 45 minutes

---

Ingredients

• 4 medium sweet potatoes

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cups mushrooms, sliced (any variety)

• 3 cups fresh spinach (or kale)

• 2–3 oz crumbled feta cheese

• 1 clove garlic, minced

• 1 tsp fresh rosemary, chopped (or ½ tsp dried)

• Salt and pepper, to taste

• Optional: chopped walnuts or sunflower seeds for crunch

---

Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes and prick them a few times with a fork. Place them on a baking sheet and roast for 35–45 minutes, until tender when pierced with a knife.

2. Prepare the Filling

While the potatoes are baking, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add sliced mushrooms and cook until they release their juices and begin to brown, another 5–7 minutes.

Add garlic and rosemary, cooking for 1–2 minutes until fragrant.

Stir in the spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and stir in crumbled feta (reserve a bit for garnish if you like).

3. Assemble

Once the sweet potatoes are done, let them cool slightly, then slice them open lengthwise. Gently mash the insides with a fork to create space for the filling.

Spoon the spinach-mushroom mixture generously into each sweet potato. Top with extra feta and optional walnuts or seeds for added texture.

4. Serve

Serve warm, either as a main course with a simple salad or as a hearty vegetarian side.

---

Make It Your Own

• Vegan? Swap the feta for a plant-based version or drizzle with tahini-lemon sauce.

• Add protein: Toss in cooked quinoa, lentils, or chickpeas.

• Spice it up: A sprinkle of chili flakes or smoked paprika adds depth.

• Meal prep-friendly: Bake the potatoes ahead and fill just before serving.

---

Final Thoughts

These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary are the kind of dish that makes you feel good—body and soul. They’re beautiful on the plate, rich in nutrients, and packed with satisfying flavor. Whether you’re cooking for a crowd or just yourself, this recipe proves that wholesome food doesn’t have to be boring.

Comforting, classy, and crave-worthy—this one’s a keeper.