Description

Savory, wholesome sweet potatoes stuffed with garlicky spinach, mushrooms, and a creamy dill sauce—pure comfort and feel-good flavor.

Ingredients

Scale

For the Stuffed Potatoes:

2 large sweet potatoes, scrubbed clean
1 tablespoon olive oil
Salt and freshly ground black pepper

For the Sautéed Vegetables:

1 tablespoon olive oil or butter
8 oz cremini or button mushrooms, sliced
2 cloves garlic, minced
5 oz fresh baby spinach (about 5 cups loosely packed)
Pinch of sea salt
Freshly ground black pepper to taste

For the Creamy Dill Sauce:

½ cup plain Greek yogurt or dairy-free alternative
2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt to taste
Optional: 1 tablespoon tahini for extra creaminess

Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F. Prick the sweet potatoes a few times with a fork. Rub them with olive oil and a pinch of salt, then place on a baking sheet. Roast for 45–50 minutes, or until fork-tender with caramelized edges.

Step 2: Sauté the Mushrooms

While the potatoes are roasting, heat olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and cook for 7–10 minutes, stirring occasionally, until they’re golden brown and have released most of their moisture. Season with a pinch of salt and pepper.

Step 3: Add the Spinach

Add the minced garlic to the mushrooms and sauté for 1 minute. Then add the spinach and cook, stirring often, until wilted—about 2–3 minutes. Remove from heat.

Step 4: Prepare the Dill Sauce

In a small bowl, mix together Greek yogurt, chopped dill, lemon juice, Dijon mustard, minced garlic, salt, and optional tahini. Whisk until smooth and creamy. Adjust seasoning to taste.

Step 5: Assemble the Potatoes

Once the sweet potatoes are done, let them cool for a few minutes. Slice them open lengthwise without cutting all the way through. Gently fluff the inside with a fork. Spoon the spinach and mushroom mixture into each potato, then drizzle generously with the creamy dill sauce.

Step 6: Garnish and Serve

Top with your favorite extras—nuts for crunch, cheese for richness, or lemon zest for zing. Serve warm and enjoy every nourishing bite.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 4
Calories: 360
Sodium: 310mg
Fat: 18g
Saturated Fat: 3g
Carbohydrates: 42g
Fiber: 8g
Protein: 11g