Description
Twice-baked sweet potatoes are stuffed with a savory mixture of sautéed spinach, mushrooms, feta cheese, and fresh rosemary, then drizzled with a bright and creamy lemon garlic yogurt sauce. A perfect vegetarian main or hearty side.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced (for sauce)
- 1 tablespoon olive oil (for sauce)
- Optional: extra rosemary sprigs for garnish
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Rub with 1 tablespoon olive oil and place on a baking sheet. Bake for 45-50 minutes, or until tender. Let cool slightly.
- While potatoes bake, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add mushrooms and cook until browned and liquid has evaporated, about 5-7 minutes.
- Add garlic, salt, and pepper. Cook for 1 minute until fragrant. Add spinach in batches, stirring until wilted. Stir in rosemary and remove from heat. Let cool slightly.
- Cut each baked sweet potato lengthwise and carefully scoop out the flesh, leaving a thin shell. Place the scooped flesh in a bowl and mash lightly. Add the mushroom-spinach mixture and crumbled feta. Mix well.
- Spoon the mixture back into the sweet potato shells. Return to the baking sheet and bake for 10-15 minutes until heated through and tops are slightly golden.
- Meanwhile, whisk yogurt, lemon juice, lemon zest, minced garlic, and 1 tablespoon olive oil in a small bowl until smooth. Season with a pinch of salt if desired.
- Drizzle the stuffed sweet potatoes with the lemon garlic yogurt sauce and garnish with extra rosemary, if desired.
Notes
You can customize the seasonings to taste. For a vegan option, omit the feta and use a dairy-free yogurt.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: Mediterranean-American