Description
Roasted sweet potatoes are stuffed with a savory mixture of spinach, mushrooms, and feta, seasoned with fresh rosemary, then drizzled with a creamy lemon garlic yogurt sauce for a satisfying and healthy meal.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Place on a baking sheet and roast for 45-60 minutes, until tender.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Add garlic and cook for 1 minute.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in rosemary, salt, and pepper. Remove from heat and let cool slightly.
- In a small bowl, mix Greek yogurt, lemon juice, lemon zest, and minced garlic. Set aside.
- Once sweet potatoes are cool enough to handle, cut a slit lengthwise and gently scoop out some flesh, leaving a border. Mix the scooped flesh with the spinach mixture and feta cheese.
- Stuff the mixture back into the sweet potato skins. Return to the oven and bake for 10 minutes, until heated through.
- Drizzle with lemon garlic yogurt sauce before serving.
Notes
You can customize the seasonings to taste. For extra protein, add cooked chickpeas or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American