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🥔 Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Rosemary

These hearty stuffed sweet potatoes are packed with flavor and nutrients, making for a satisfying and healthy meal. The combination of earthy mushrooms, spinach, and tangy feta is simply delicious.
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Ingredients
  

  • * 2 large sweet potatoes
  • * 1 tablespoon olive oil
  • * 1 cup mushrooms chopped (cremini or button work well)
  • * 2 cups fresh spinach
  • * 1 clove garlic minced
  • * 1/2 teaspoon fresh rosemary finely chopped (or 1/4 teaspoon dried)
  • * Salt and black pepper to taste
  • * 1/3 cup crumbled feta cheese
  • * Optional: a drizzle of balsamic glaze
  • * Optional: 1/4 cup chopped toasted walnuts

Instructions
 

  • Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes several times with a fork. Bake for 45-50 minutes, or until tender when pierced with a fork.
  • While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5-7 minutes, or until softened and lightly browned.
  • Add minced garlic and rosemary to the skillet and cook for another minute, until fragrant.
  • Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  • Once the sweet potatoes are cooked, let them cool slightly. Cut them in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh on the skin to create a sturdy shell.
  • Gently mash the sweet potato flesh with a fork. Add the mushroom and spinach mixture to the mashed sweet potato and stir to combine.
  • Spoon the mixture back into the sweet potato skins.
  • Top each stuffed sweet potato with crumbled feta cheese.
  • (Optional) Broil for 1-2 minutes to slightly brown the feta.
  • (Optional) Drizzle with balsamic glaze and sprinkle with chopped toasted walnuts before serving.

Notes

You can substitute other cheeses for the feta, such as goat cheese or parmesan. If using frozen spinach, thaw and squeeze out excess water before adding it to the skillet. For a spicier kick, add a pinch of red pepper flakes to the mushroom and spinach mixture.