Description
Fluffy baked sweet potatoes loaded with sautéed spinach, mushrooms, creamy avocado, and tangy feta cheese. A satisfying and nutritious main or side dish.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 8 oz cremini mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake directly on the oven rack for 40-50 minutes until tender.
- While potatoes bake, heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and cook until golden, about 5-7 minutes.
- Add garlic and spinach to the skillet, cook until spinach wilts, about 2 minutes. Season with salt and pepper. Remove from heat.
- When potatoes are cool enough to handle, slice them open lengthwise and fluff the flesh with a fork.
- Divide the mushroom-spinach mixture among the potatoes. Top with diced avocado and crumbled feta cheese.
- Drizzle remaining olive oil over the stuffed potatoes and serve warm.
Notes
You can customize the seasonings to taste. Add a squeeze of lemon juice or a pinch of red pepper flakes for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main
- Cuisine: American