Description
Stuffed sweet potatoes filled with spinach, mushroom, feta, and rosemary.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach
- 1 cup mushrooms, chopped
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork.
- Bake sweet potatoes for about 45 minutes or until tender.
- In a pan, heat olive oil over medium heat.
- Add garlic and mushrooms, sauté until mushrooms are soft.
- Add spinach and cook until wilted.
- Stir in feta cheese and rosemary. Season with salt and pepper.
- Remove sweet potatoes from the oven and let cool slightly.
- Cut open the sweet potatoes and fluff the insides with a fork.
- Fill each sweet potato with the spinach and mushroom mixture.
- Serve warm.
Notes
- You can adjust the amount of feta cheese to taste.
- Feel free to add other vegetables if desired.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Stuffed Sweet Potatoes, Spinach, Mushroom, Feta, Rosemary