Description
Savory, satisfying, and wholesome—these stuffed sweet potatoes are loaded with sautéed mushrooms, fresh spinach, creamy mashed sweet potato, and tangy feta. Finished with crunchy French fried onions and a drizzle of balsamic glaze, this vegetarian dish makes the perfect cozy dinner or hearty side.
Ingredients
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2 medium sweet potatoes
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½ sweet yellow onion, chopped
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2 cups mushrooms, sliced
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3 cups fresh spinach
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Juice of ½ lemon
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⅔ cup crumbled feta cheese
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French fried onions (to taste)
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2 tbsp extra virgin olive oil (EVOO)
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1 tbsp butter (plus 1 tbsp for mashing)
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1 tbsp dried oregano
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1 tbsp garlic powder
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Fresh thyme (to taste)
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Balsamic glaze (optional, for drizzling)
Instructions
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Preheat oven to 400°F (200°C).
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Wash sweet potatoes and pierce each several times with a fork. Bake directly on the oven rack for 45–60 minutes, until fork-tender.
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While potatoes bake, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
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Add chopped onion and mushrooms. Sauté until soft and golden brown, about 6–8 minutes.
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Add spinach, garlic powder, oregano, lemon juice, and a pinch of salt. Cook until spinach wilts. Remove from heat.
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Once sweet potatoes are cooked, carefully slice them open lengthwise. Scoop out a portion of the flesh and mash with 1 tbsp butter, salt, and pepper to taste. Return mashed filling to each potato base.
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Top with the mushroom-spinach mixture and crumbled feta cheese.
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Garnish with French fried onions and a drizzle of balsamic glaze if using. Add fresh thyme to taste.
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Serve warm.
Notes
Swap spinach for kale or arugula if desired.
For a vegan version, skip the feta and butter or replace with plant-based alternatives.
You can prep the filling while the potatoes bake to save time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired