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Mediterranean-Style Loaded Sweet Potato topped with sautéed spinach, caramelized mushrooms, fresh avocado, and crumbled feta cheese.

Mediterranean-Style Loaded Sweet Potato

A vibrant Mediterranean diet dinner featuring golden roasted sweet potato halves stuffed with garlicky wilted baby spinach, caramelized cremini mushrooms, creamy Hass avocado, and authentic crumbled Greek feta cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes:
  • * 2 large sweet potatoes scrubbed clean and cut in half lengthwise
  • * 1 tbsp extra virgin olive oil
  • * Salt and freshly cracked black pepper to taste
For the Mediterranean Filling & Toppings:
  • * 1 tbsp extra virgin olive oil for sautéing
  • * 1 cup cremini or button mushrooms sliced
  • * 2 cloves garlic minced
  • * 4 cups fresh baby spinach packed
  • * 1 large ripe Hass avocado diced
  • * ½ cup Greek feta cheese crumbled
  • * 1 tbsp fresh parsley or thyme finely chopped
  • * 1 pinch red pepper flakes optional

Method
 

Roast Sweet Potatoes:
  1. Preheat oven to 400°F (200°C). Rub the cut sides of halved sweet potatoes with 1 tbsp extra virgin olive oil; season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until flesh is completely tender and skins are lightly wrinkled.
Sauté Mushrooms:
  1. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer. Sear undisturbed for 2–3 minutes until browned, stir, and cook 2 minutes more.
Wilt Spinach:
  1. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Add baby spinach in batches, tossing until fully wilted. Season with a pinch of salt and pepper; remove from heat.
Assemble & Load:
  1. Flip roasted sweet potatoes cut-side up. Lightly mash orange flesh with a fork to form a well. Evenly divide warm garlicky spinach and mushroom mix over potato halves.
Garnish & Serve:
  1. Top each potato half with diced fresh avocado, crumbled feta cheese, fresh chopped thyme or parsley, and a pinch of red pepper flakes. Finish with an extra drizzle of extra virgin olive oil if desired. Serve warm.

Notes

* Meal Prep Tip: Roast sweet potatoes and sauté spinach-mushroom filling up to 4 days ahead. Reheat before topping with freshly diced avocado and feta.
* Extra Texture: Sprinkle 1 tablespoon of toasted pine nuts or pepitas on top for added crunch.
* Express 15-Minute Option: Microwave pricked sweet potato halves for 7-8 minutes, then air-fry cut-side up at 400°F for 4-5 minutes before filling.