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Stuffed sweet potatoes are a delicious and nutrient-packed meal option, combining the natural sweetness of the potato with savory, earthy flavors from mushrooms, spinach, feta cheese, and rosemary. This recipe is a perfect blend of comfort and health, offering a satisfying texture and a balanced profile of nutrients. Sweet potatoes are an excellent source of fiber, vitamin A, and potassium, while the filling provides a good dose of protein and antioxidants. This dish can be enjoyed as a light lunch, dinner, or even as a side dish for a larger meal.
Ingredients
4 medium-sized sweet potatoes
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups fresh mushrooms, sliced (button or cremini)
3 cups fresh spinach leaves
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
Salt and black pepper, to taste
1/2 cup feta cheese, crumbled
1/4 cup chopped walnuts (optional, for extra crunch)
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
Preparation
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly, then pierce them with a fork several times to allow steam to escape during baking.
Place the sweet potatoes on a baking sheet lined with parchment paper.
Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork.
Step 2: Sauté the Filling
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