Description
Roasted sweet potatoes stuffed with a savory mix of sautéed spinach, mushrooms, and feta cheese, flavored with fresh rosemary and topped with a tangy lemon garlic yogurt sauce. A healthy and satisfying vegetarian main dish.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 4 ounces feta cheese, crumbled
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for sauce)
- 1 clove garlic, minced (for sauce)
- Salt and pepper to taste (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and roast for 45-60 minutes until tender.
- While potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Add mushrooms and rosemary; cook until mushrooms release their liquid and brown, about 5-7 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and stir in feta cheese.
- In a small bowl, combine Greek yogurt, lemon juice, 1 tablespoon olive oil, and 1 clove minced garlic. Season with salt and pepper. Mix well.
- Once sweet potatoes are cool enough to handle, slice each open lengthwise and fluff the inside with a fork. Divide the spinach-mushroom mixture among the potatoes.
- Drizzle the lemon garlic yogurt sauce over the stuffed potatoes. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American