Description
Roasted sweet potatoes stuffed with a savory mix of mushrooms and spinach, topped with creamy avocado, tangy feta, crunchy walnuts, and a sweet-tart sticky cranberry maple glaze.
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1 ripe avocado, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with a little olive oil, and bake for 45-60 minutes until tender.
- In a small saucepan, combine dried cranberries, maple syrup, and balsamic vinegar. Simmer over low heat for 5-10 minutes until syrupy. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms until browned, about 5 minutes. Add spinach and cook until wilted, 2-3 minutes. Season with salt and pepper.
- Once sweet potatoes are cool enough to handle, split them open and fluff the insides with a fork.
- Stuff each sweet potato with the mushroom-spinach mixture, then top with sliced avocado, crumbled feta, and chopped walnuts.
- Drizzle the sticky cranberry maple glaze over the top and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American