Description
A hearty and flavorful stuffed sweet potato featuring a savory filling of spinach, mushrooms, and feta, accented with rosemary and drizzled with a tangy lemon garlic yogurt sauce.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small clove garlic, minced (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-60 minutes until tender.
- While potatoes bake, heat olive oil in a skillet over medium heat. Sauté mushrooms until golden, about 5-7 minutes.
- Add minced garlic and cook for 1 minute, then add spinach and cook until wilted. Stir in rosemary, salt, and pepper. Remove from heat and fold in feta cheese.
- In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, and minced garlic. Season with salt and pepper.
- Once sweet potatoes are cool enough to handle, split them open and fluff the flesh. Top with the spinach-mushroom mixture and drizzle with lemon garlic yogurt sauce.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American