Go Back
Mediterranean veggie-stuffed sweet potatoes with spinach and feta

Veggie-Stuffed Sweet Potato

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes uniform size for even baking
  • 2 tbsp extra virgin olive oil divided
  • 1 cup cremini or button mushrooms thinly sliced
  • 2 cloves garlic minced
  • 2 cups fresh baby spinach packed
  • 1 large ripe avocado diced or sliced
  • ½ cup feta cheese crumbled (preferably sheep's milk feta)
  • ½ tsp sea salt plus more for the potato skins
  • ¼ tsp cracked black pepper
  • Optional Garnish: Fresh flat-leaf parsley or a pinch of red pepper flakes

Method
 

  1. Prepare the Sweet Potatoes
  2. Preheat your oven to 400°F (200°C). Scrub the sweet potatoes thoroughly and pat dry. Using a fork, pierce each potato 4–5 times to allow steam to escape during the roasting process.
  3. Roast Until Tender
  4. Place the potatoes on a parchment-lined baking sheet. Lightly rub the skins with 1 tablespoon of olive oil and a pinch of salt. Bake for 45–60 minutes. They are done when a knife slides easily into the thickest part of the potato.
  5. Sauté the Mushroom & Garlic Base
  6. While the potatoes are in their final 10 minutes of baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until golden brown and the moisture has evaporated.
  7. Wilt the Spinach
  8. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the fresh spinach in batches, tossing gently until just wilted (about 1–2 minutes). Season the mixture with salt and pepper, then remove from heat.
  9. Slice and Fluff
  10. Carefully slice each hot sweet potato down the center lengthwise. Use a fork to gently mash and fluff the orange interior, creating a small "well" or pocket for the filling.
  11. Stuff and Serve
  12. Divide the sautéed spinach and mushroom mixture evenly among the four potatoes. Top each with the diced avocado and crumbled feta cheese. Finish with a final drizzle of olive oil or a sprinkle of fresh herbs if desired. Serve immediately while warm.

Notes

  • Potato Selection: Choose "garnet" or "jewel" sweet potatoes for the best natural sweetness and creamy texture.
  • Crispy Skin: For extra crispy skin, avoid wrapping potatoes in foil; bake them directly on the rack or a parchment-lined tray.
  • Vegan Option: Omit feta or replace with a squeeze of fresh lemon juice and toasted pine nuts for a salty, nutty finish.
  • Time Saver: Use an air fryer at 400°F (200°C) for 35–40 minutes to cut down on baking time.
  • Protein Boost: Add ½ cup of rinsed chickpeas to the sauté pan for an extra 7g of plant-based protein per serving.
  • Storage: Store leftover roasted potatoes and filling separately in airtight containers for up to 4 days; assemble after reheating.