Description
Perfectly roasted sweet potatoes stuffed with a savory mix of spinach, mushrooms, and feta, infused with aromatic rosemary, and finished with a bright lemon garlic yogurt sauce.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 5 oz fresh spinach
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- Salt and black pepper to taste
- 4 oz crumbled feta cheese
- For the sauce: 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Roast for 45-60 minutes until tender.
- While potatoes bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add garlic and cook for 1 minute.
- Add mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Add spinach and rosemary, cooking until spinach wilts. Season with salt and pepper. Remove from heat and stir in feta cheese.
- Prepare the sauce: mix yogurt, lemon juice, minced garlic, and 1 tablespoon olive oil in a small bowl. Season with a pinch of salt.
- Once sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the insides with a fork. Stuff each potato with the mushroom-spinach mixture.
- Drizzle generously with the lemon garlic yogurt sauce and serve warm.
Notes
You can customize the seasonings to taste. For extra heat, add red pepper flakes to the stuffing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American