Stuffed Sweet Potatoes With Spinach, Mushroom, And Feta
Warm comforting and packed with flavor these stuffed sweet potatoes with spinach mushrooms and feta are a delicious way to enjoy a nutritious and satisfying meal perfect for any occasion.
Ingredients
- 4 medium sweet potatoes rinsed and scrubbed
- 10 oz 280g frozen chopped spinach, thawed
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup mushrooms
Instructions
- Preheat the oven to 400°F (200°C).
- Using a fork, pierce each sweet potato several times. Place them directly on the middle rack of the oven. (Tip: Place a foil-lined sheet pan on the rack below the potatoes to catch any drips.)
- Bake for 45-60 minutes, or until the sweet potatoes can be easily pierced by a fork.
- Remove the sweet potatoes from the oven and let them cool until they can be handled.
- While the sweet potatoes cool, use paper towels to press out as much liquid as possible from the thawed spinach.
- In a medium bowl, combine the drained spinach, cilantro, olive oil, lemon juice, garlic, oregano, salt, pepper, feta cheese, and mushrooms; mix well.
- Once the sweet potatoes have cooled, slice each potato lengthwise.
- Scoop out most of the sweet potato, leaving the skins intact. Add the scooped-out sweet potato to the bowl with the spinach mixture; stir until well combined.
- Stuff the sweet potato skins with the spinach and feta mixture.
- Place the stuffed sweet potatoes on a foil-lined baking sheet and bake for an additional 8-10 minutes. Serve hot.
Notes
Notes:
For a creamier filling, mix in a spoonful of Greek yogurt or cream cheese.