Description
A hearty and flavorful vegetarian dish featuring roasted sweet potatoes stuffed with a savory mixture of spinach, mushrooms, and feta, topped with a zesty lemon garlic yogurt sauce.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1 tablespoon fresh rosemary, chopped
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, rub with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on a baking sheet and roast for 45-50 minutes until tender.
- While potatoes roast, heat remaining olive oil in a skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and stir in feta cheese, rosemary, remaining salt, and pepper.
- In a small bowl, mix Greek yogurt, lemon juice, and lemon zest until smooth. Set aside for the sauce.
- Once sweet potatoes are done, let cool slightly, then slice open and fluff the insides with a fork. Stuff each potato with the mushroom-spinach mixture.
- Drizzle stuffed sweet potatoes with the lemon garlic yogurt sauce before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American