Description
Roasted sweet potatoes are stuffed with a savory mixture of sautéed spinach, mushrooms, and feta cheese, seasoned with fresh rosemary, and finished with a bright lemon garlic yogurt sauce.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons olive oil, divided
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 4 oz feta cheese, crumbled
- Salt and black pepper to taste
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with 1 tablespoon olive oil. Place on a baking sheet and roast for 45-60 minutes until tender.
- While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes.
- Add spinach and 2 minced garlic cloves to skillet. Cook until spinach wilts, about 2 minutes. Stir in rosemary, season with salt and pepper, then remove from heat and mix in feta cheese.
- Make the sauce: In a small bowl, combine Greek yogurt, lemon juice, and remaining minced garlic. Stir until smooth; season with a pinch of salt.
- Once sweet potatoes are cool enough to handle, slice each open lengthwise and fluff the flesh with a fork. Divide the mushroom-spinach mixture among the potatoes.
- Drizzle the lemon garlic yogurt sauce over the stuffed potatoes and serve warm.
Notes
You can customize the seasonings to taste. For a vegan option, omit the feta and use a plant-based yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: Mediterranean