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Add chopped spinach to the pan and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Remove from heat and gently fold in the crumbled feta cheese.
Once the sweet potatoes are soft, remove them from the oven. Slice them lengthwise and gently mash the insides with a fork to make space for the filling. Spoon the spinach-mushroom-feta mixture into each potato.
Optionally drizzle with balsamic glaze or a squeeze of lemon juice for a fresh finish. Serve warm as a main dish or hearty side.
🧡 Make It a Meal
These stuffed sweet potatoes pair beautifully with:
- A simple green salad with vinaigrette
- Roasted Brussels sprouts or asparagus
- A cup of lentil or tomato soup
🌱 Healthy and Satisfying
This dish offers a great balance of complex carbs, plant-based fiber, and protein, making it a smart option for lunch or dinner. Plus, it’s easy to make ahead and reheat—ideal for meal prepping or weeknight dinners.
Whether you’re hosting a vegetarian guest or simply exploring more plant-forward meals, this recipe is a guaranteed crowd-pleaser.
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