Description
Fluffy baked sweet potatoes are loaded with a savory mix of sautéed spinach, mushrooms, and feta cheese, then finished with a bright lemon garlic yogurt sauce and fresh rosemary.
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 5 oz fresh spinach
- 1/2 cup crumbled feta cheese
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced (for sauce)
- 1 tbsp olive oil (for sauce)
- Salt to taste
Instructions
- Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender. Let cool slightly.
- While potatoes bake, heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add mushrooms and cook until browned, 5-7 minutes. Add 3 cloves minced garlic and cook 1 minute.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and stir in feta cheese and rosemary. Season with salt and pepper.
- Make the sauce: In a small bowl, combine Greek yogurt, lemon juice, 1 clove minced garlic, 1 tbsp olive oil, and salt. Stir until smooth.
- Slice each sweet potato lengthwise and fluff the insides with a fork. Divide the spinach-mushroom mixture evenly among the potatoes.
- Drizzle each stuffed potato with lemon garlic yogurt sauce and garnish with extra rosemary if desired. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American