Description
Delicious stuffed sweet potatoes filled with savory spinach, mushrooms, and feta cheese, perfect for any meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- 2 tablespoons garlic, minced
- 1/2 teaspoon dried oregano
- 1 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45 minutes or until tender.
- While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
- Add garlic and sauté for a minute, then add mushrooms and cook until softened.
- Add the spinach and oregano, cooking until the spinach is wilted.
- Remove from heat and stir in feta cheese.
- Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
- Stuff the sweet potatoes with the mushroom and spinach mixture.
- Season with salt and pepper to taste, and serve warm.
Notes
Leftover stuffed sweet potatoes can be stored in an airtight container for 3-4 days. For a vegan option, substitute feta or omit it.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 400
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: stuffed sweet potatoes, vegetarian recipe, healthy meal, spinach and feta, easy dinner