🍠 Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary make a flavorful, nutrient-packed meal. Earthy mushrooms, tender spinach, creamy feta, and aromatic rosemary come together to create a satisfying dish that’s perfect for a cozy lunch or dinner. 🧄✨
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🧾 Ingredients (Serves 2–3)
🍠 Stuffed Sweet Potatoes
• 2 large sweet potatoes
• 1 cup baby spinach
• 1 cup diced mushrooms (button, cremini, or shiitake)
• 2 tbsp crumbled feta cheese
• 1 clove garlic, minced 🧄
• 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
• 1 tbsp olive oil
• Salt & pepper to taste
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🔥 Instructions
1. Roast the Sweet Potatoes
• Preheat your oven to 400°F (200°C).
• Wash sweet potatoes and pierce them several times with a fork.
• Place directly on the oven rack or on a lined baking sheet.
• Roast for 45–60 minutes, or until tender when pierced with a knife.
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2. Prepare the Filling
• Heat olive oil in a skillet over medium heat.
• Sauté mushrooms until softened and lightly golden, about 5–6 minutes.
• Add garlic and rosemary, cooking until fragrant, about 1 minute.
• Toss in spinach and cook just until wilted, about 1–2 minutes.
• Season with salt and pepper to taste.
• Remove from heat.
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3. Assemble the Stuffed Sweet Potatoes
• Let the roasted sweet potatoes cool slightly.
• Slice each potato lengthwise down the center, being careful not to cut all the way through.
• Gently open the sweet potatoes and fluff the flesh with a fork.
• Fill each potato with the spinach and mushroom mixture.
• Sprinkle crumbled feta cheese on top.
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4. Serve and Garnish
• Serve the stuffed sweet potatoes warm.
• Garnish with an extra pinch of rosemary or freshly ground pepper, if desired.
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✨ A simple, elegant meal packed with flavor and wholesome ingredients.
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