Name: Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Drizzled with Lemon Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean-inspired
Ingredients: 4 medium sweet potatoes, scrubbed; 1 tablespoon olive oil, divided; 1 tablespoon butter; 8 oz cremini mushrooms, sliced; 1 shallot, finely chopped; 2 cloves garlic, minced (plus 1 clove for sauce); 5 oz fresh spinach; 1/2 cup crumbled feta cheese; 1 tablespoon fresh rosemary, chopped; 1/2 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 teaspoon lemon zest; Salt and black pepper to taste

Description

These loaded sweet potatoes are packed with savory mushrooms, spinach, and tangy feta, then finished with a creamy lemon garlic yogurt sauce and fresh rosemary. A hearty, flavorful main or side dish that’s both comforting and nutritious.

Ingredients

4 medium sweet potatoes, scrubbed
1 tablespoon olive oil, divided
1 tablespoon butter
8 oz cremini mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced (plus 1 clove for sauce)
5 oz fresh spinach
1/2 cup crumbled feta cheese
1 tablespoon fresh rosemary, chopped
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and black pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and rub with 1/2 tablespoon olive oil. Place on a baking sheet and bake for 45-60 minutes, until tender. Let cool slightly.
While potatoes bake, heat the remaining 1/2 tablespoon olive oil and butter in a large skillet over medium heat. Add mushrooms and shallot, season with a pinch of salt, and cook until mushrooms are golden and liquid has evaporated, about 8 minutes.
Add 2 minced garlic cloves and cook for 1 minute until fragrant. Add spinach in batches, stirring until wilted. Remove from heat and stir in half of the feta and half of the rosemary. Season with salt and pepper to taste.
For the sauce: In a small bowl, stir together Greek yogurt, lemon juice, lemon zest, the remaining minced garlic clove (or a small pinch of garlic powder if raw garlic is too strong), and a pinch of salt. Set aside.
Cut a slit lengthwise in each baked sweet potato and gently fluff the flesh with a fork. Fill generously with the mushroom-spinach mixture. Sprinkle with remaining feta and rosemary.
Drizzle with lemon garlic yogurt sauce just before serving. Serve warm.

Notes

You can customize the seasonings to taste. For a vegan version, omit feta and use vegan butter and yogurt. Add a pinch of red pepper flakes for heat.

Prep Time: 15 minutes
Cook Time: 60 minutes
Method: Main
Cuisine: Mediterranean-inspired