Description
Perfectly baked sweet potatoes loaded with a savory sauté of spinach, mushrooms, and feta, infused with aromatic rosemary, then finished with a bright lemon garlic yogurt sauce. A hearty and healthy main or side dish.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce them several times with a fork. Rub with 1 tablespoon olive oil and place on a baking sheet. Bake for 40-50 minutes until tender.
- While potatoes bake, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add mushrooms and cook until golden and liquid has evaporated, about 5-6 minutes. Add minced garlic and cook for 1 minute.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in dried rosemary, salt, and pepper. Remove from heat and stir in crumbled feta cheese.
- In a small bowl, whisk together Greek yogurt, lemon juice, and remaining minced garlic. 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. Spoon the spinach-mushroom mixture into the potatoes. Drizzle with lemon garlic yogurt sauce and serve immediately.
Notes
You can customize the seasonings to taste. For a spicier kick, add red pepper flakes when cooking the mushrooms. To make it vegan, omit the feta and use a plant-based yogurt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American