Description: These stuffed sweet potatoes are a vibrant and flavorful vegetarian meal, brimming with earthy mushrooms, tender spinach, salty feta cheese, and fragrant rosemary. A bright lemon-garlic dressing adds a tangy finish, making each bite a delightful experience. These are easily customizable and offer a satisfying and healthy way to enjoy a nutritious and delicious meal.
Ingredients:
- 4 medium sweet potatoes
- 1 tablespoon olive oil (for sautéing)
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced (cremini, button, or your favorite variety)
- ½ cup crumbled feta cheese
- 1 teaspoon fresh rosemary, finely chopped
- Salt and pepper to taste
- 1 tablespoon lemon juice (for dressing)
- 1 tablespoon olive oil (for dressing)
- 1 small garlic clove, finely minced (for dressing)
Preparation:
Step 1: ROAST THE SWEET POTATOES
- Preheat your oven to 400°F (200°C). This temperature ensures the sweet potatoes cook through evenly and caramelize slightly on the outside.
- Scrub the sweet potatoes clean under running water to remove any dirt or debris. It’s important to scrub them thoroughly, as you’ll be eating the skin.
- Pierce each sweet potato several times with a fork. This allows steam to escape during baking, preventing the potatoes from exploding and ensures even cooking. Aim for 4-5 punctures per potato.
- Place the pierced sweet potatoes on a baking sheet lined with parchment paper. The parchment paper helps prevent sticking and makes for easier cleanup. Alternatively, you can use a silicone baking mat.
- Roast in the preheated oven for approximately 45-50 minutes, or until the sweet potatoes are tender and easily pierced with a fork. The cooking time may vary depending on the size and variety of your sweet potatoes. Check for doneness by inserting a fork into the center of the potato; it should slide in easily without resistance.
Step 2: PREPARE THE FILLING
- While the sweet potatoes are baking, prepare the savory filling. This step can be done concurrently to save time.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. The olive oil adds flavor and prevents the mushrooms and spinach from sticking to the pan. Choose a skillet large enough to accommodate all the ingredients without overcrowding.
- Add the sliced mushrooms to the heated skillet. Sauté until they are golden brown and tender, about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning. The mushrooms will release their moisture as they cook, so allow them to cook down until the moisture evaporates and they begin to brown.
- Stir in the fresh spinach and cook for another 2 minutes, or until the spinach has wilted. The spinach will cook down quickly, so keep a close eye on it to prevent overcooking.
- Season the filling with salt, pepper, and finely chopped fresh rosemary. Adjust the seasoning to your personal preference. Rosemary adds a wonderful earthy and aromatic flavor to the filling. You can also add a pinch of red pepper flakes for a touch of heat.
- Remove the skillet from the heat and set the filling aside.
Step 3: STUFF THE SWEET POTATOES
- Once the sweet potatoes are tender and slightly cooled (enough to handle comfortably), carefully remove them from the oven.
- Using a sharp knife, cut a slit lengthwise down the middle of each sweet potato. Be careful not to cut all the way through to the bottom; you want to create a pocket for the filling.
- Gently fluff the inside of each sweet potato with a fork. This will create a softer and more receptive base for the filling.
- Generously stuff each sweet potato with the prepared spinach and mushroom mixture. Pack the filling in firmly, making sure to fill the entire cavity.
- Top each stuffed sweet potato with crumbled feta cheese. The feta cheese adds a salty and tangy element to the dish that complements the sweetness of the potato and the earthiness of the mushrooms and spinach.
Step 4: PREPARE THE LEMON GARLIC DRESSING
- In a small bowl, whisk together the lemon juice, olive oil, and finely minced garlic. The lemon juice adds a bright and acidic counterpoint to the rich filling, while the garlic provides a pungent and flavorful kick.
- Whisk the dressing ingredients together until they are well combined and emulsified. This will ensure that the dressing is evenly distributed when drizzled over the sweet potatoes.
- Drizzle the lemon garlic dressing generously over the stuffed sweet potatoes just before serving. The dressing should be added right before serving to prevent the sweet potatoes from becoming soggy.
Why You Will Love This Recipe:
This stuffed sweet potato recipe is a winner for so many reasons! First, it’s incredibly versatile. You can easily customize the filling with whatever vegetables you have on hand – bell peppers, zucchini, kale, or even roasted vegetables from the previous night. The salty feta cheese adds a delightful tang, but you can substitute it with goat cheese or even a vegan cheese alternative.
Beyond its adaptability, this recipe is also a nutritional powerhouse. Sweet potatoes are packed with vitamins, minerals, and fiber, providing sustained energy and supporting overall health. The spinach and mushrooms add even more vitamins and antioxidants, making this a truly wholesome and satisfying meal.
Furthermore, it’s a naturally vegetarian recipe that can easily be made vegan by omitting the feta cheese. It’s a great option for Meatless Mondays or for anyone looking to incorporate more plant-based meals into their diet. The combination of sweet, savory, and tangy flavors is irresistible, making even the pickiest eaters enjoy their vegetables.
The recipe is also relatively easy to prepare, requiring minimal cooking skills. The roasting of the sweet potatoes is hands-off, and the filling comes together quickly in a skillet. The lemon garlic dressing adds a final touch of freshness and brightness that elevates the entire dish.
Finally, it’s a beautiful and visually appealing dish. The vibrant colors of the sweet potatoes, spinach, mushrooms, and feta cheese make it a feast for the eyes as well as the palate. This makes it perfect for serving to guests or for a special occasion.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the stuffed sweet potatoes as a main course for lunch or dinner. They are hearty and filling enough to stand alone.
- Pair them with a side salad of mixed greens for a complete and balanced meal. A simple vinaigrette dressing will complement the flavors of the stuffed potatoes.
- Add a dollop of plain Greek yogurt or sour cream on top for extra creaminess.
- Sprinkle with toasted pumpkin seeds or sunflower seeds for added crunch and nutritional value.
- Serve with a side of roasted chickpeas for a boost of protein and fiber.
- Reheat leftovers in the microwave or oven for a quick and easy meal the next day.
Tips:
- To save time, you can roast the sweet potatoes ahead of time and store them in the refrigerator until ready to use. Reheat them briefly before stuffing.
- If you don’t have fresh rosemary, you can use dried rosemary. Use about ½ teaspoon of dried rosemary in place of 1 teaspoon of fresh rosemary.
- For a spicier kick, add a pinch of red pepper flakes to the filling or the dressing.
- If you don’t have feta cheese, you can substitute it with goat cheese, ricotta cheese, or even a vegan cheese alternative.
- Feel free to experiment with different vegetables in the filling. Bell peppers, zucchini, kale, or even roasted vegetables from the previous night would all be delicious additions.
- Make sure to pierce the sweet potatoes multiple times before roasting to allow steam to escape and prevent them from exploding.
- Don’t overcook the spinach; it should just wilt slightly.
- Taste the filling and dressing before serving and adjust the seasoning as needed.
Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes
Nutritional Information: (per serving, approximate)
- Calories: 350-400
- Protein: 10-12g
- Sodium: 300-400mg (depending on the amount of feta cheese used)
Conclusion:
These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary, drizzled with a bright Lemon Garlic Dressing, are a delicious and nutritious meal that is sure to satisfy. They are easy to make, versatile, and packed with flavor and goodness. This recipe is a perfect example of how simple ingredients can come together to create a truly exceptional dish. Whether you’re looking for a healthy weeknight dinner or a vegetarian option for a special occasion, these stuffed sweet potatoes are a winning choice. Enjoy!
Questions and Answers:
Q1: Can I make this recipe vegan?
A: Absolutely! To make this recipe vegan, simply omit the feta cheese or substitute it with a vegan cheese alternative. There are many delicious vegan feta-style cheeses available on the market that would work perfectly in this recipe.
Q2: Can I use different types of mushrooms?
A: Definitely! This recipe is very flexible, and you can use any type of mushroom that you enjoy. Cremini (baby bella) mushrooms, button mushrooms, or even shiitake mushrooms would all be great options. If using shiitake mushrooms, be sure to remove the tough stems before slicing.
Q3: Can I prepare the sweet potatoes in advance?
A: Yes, you can! Roasting the sweet potatoes ahead of time is a great way to save time on busy weeknights. Simply roast the sweet potatoes as directed, let them cool slightly, and then store them in the refrigerator for up to 2-3 days. When ready to serve, reheat the sweet potatoes briefly in the microwave or oven before stuffing them with the filling.
Q4: What if I don’t have fresh rosemary?
A: If you don’t have fresh rosemary, you can use dried rosemary instead. Use about ½ teaspoon of dried rosemary in place of 1 teaspoon of fresh rosemary. Dried rosemary tends to be more potent than fresh rosemary, so adjust the amount accordingly.
Q5: Can I add protein to this recipe?
A: Yes, you can easily add extra protein to this recipe to make it even more filling and satisfying. You could add cooked quinoa, lentils, chickpeas, or black beans to the filling. You could also top the stuffed sweet potatoes with grilled chicken or tofu for a more substantial meal.
