Name: STUFFED SWEET POTATOES WITH SPINACH, MUSHROOM, FETA, AND ROSEMARY
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 large sweet potatoes (about 600–800 g); 1 tbsp olive oil; pinch of sea salt; 200 g fresh spinach (you can use frozen); 200 g mushrooms (or oyster mushrooms); 2 garlic cloves; 1 tbsp olive oil; 1/2 tsp fresh rosemary (or 1/4 tsp dried); salt and pepper to taste; 100 g feta cheese (can be replaced with ricotta or cottage cheese); 1 tbsp olive oil (optional, for drizzling); You can use regular potatoes or butternut squash instead of sweet potatoes.; For a vegan version—replace feta with tofu mixed with lemon juice and nutritional yeast.; Spinach can be swapped for kale or arugula.

Description

Stuffed sweet potatoes with spinach, mushrooms, feta, and rosemary are now a staple in my kitchen. They combine simplicity and sophistication, taste and nutrition, tradition and modern flair. This is an ideal dish for women who want to eat healthy but don’t have time for complicated recipes. Try it—maybe it’ll become your new go-to comfort food.

Share your stories, versions, and tweaks. Do you serve sweet potatoes in a special way too?

Ingredients

Scale

Sweet Potatoes:

2 large sweet potatoes (about 600–800 g)
1 tbsp olive oil
pinch of sea salt

Filling:

200 g fresh spinach (you can use frozen)
200 g mushrooms (or oyster mushrooms)
2 garlic cloves
1 tbsp olive oil
1/2 tsp fresh rosemary (or 1/4 tsp dried)
salt and pepper to taste

Topping:

100 g feta cheese (can be replaced with ricotta or cottage cheese)
1 tbsp olive oil (optional, for drizzling)

Substitutes:

You can use regular potatoes or butternut squash instead of sweet potatoes.
For a vegan version—replace feta with tofu mixed with lemon juice and nutritional yeast.
Spinach can be swapped for kale or arugula.

Instructions

Step 1: Bake the sweet potatoes

Wash and cut the sweet potatoes in half lengthwise. Drizzle with olive oil, sprinkle with salt, and place them cut-side up on a baking sheet lined with parchment. Bake at 200°C (392°F) for 40–45 minutes, until soft and caramelized at the edges.

Step 2: Prepare the filling

Meanwhile, heat olive oil in a pan, add minced garlic and sliced mushrooms. Sauté for a few minutes until the mushrooms soften and slightly brown. Add chopped rosemary and spinach leaves. Cook for a few minutes until the spinach wilts. Season with salt and pepper.

Step 3: Assemble the dish

Remove the sweet potatoes from the oven. Gently mash the inside with a fork (be careful not to damage the skin) and spoon in a generous portion of the filling. Crumble feta on top, press it lightly, and return to the oven for another 10 minutes on grill mode (or broil), until the cheese is golden.

Step 4: Serve

Serve warm, drizzled with olive oil and freshly ground pepper. Perfect with a side salad of arugula and nuts or a slice of whole grain bread.

Notes

Spinach is a source of iron and calcium
Mushrooms contain vitamin D
Feta offers protein and calcium for strong bones

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 350 kcal
Sodium: 290 mg
Protein: 10 g