Description

Savory, sweet, and spiced just right, these stuffed sweet potatoes are a comforting, wholesome meal with a bold chipotle twist.

Ingredients

Scale

For the Sweet Potatoes:

4 medium sweet potatoes (scrubbed and patted dry)
1 tbsp olive oil
Salt and pepper to taste

For the Spinach & Mushroom Filling:

1 tbsp olive oil
½ small yellow onion, diced
2 garlic cloves, minced
1½ cups sliced baby bella or cremini mushrooms
3 packed cups baby spinach (fresh)
Pinch of salt and black pepper
Optional: dash of smoked paprika for earthy flavor

For the Chipotle Yogurt Sauce:

½ cup plain Greek yogurt (can substitute coconut yogurt for dairy-free)
1 chipotle pepper in adobo sauce, finely chopped
1 tsp adobo sauce (from the can)
1 tsp lime juice
1 small garlic clove, grated
Pinch of sea salt
Optional: 1 tsp honey or maple syrup for balance

For the Topping:

½ cup crumbled feta cheese
2 tbsp chopped fresh cilantro or green onions for garnish

Instructions

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F. Pierce each sweet potato a few times with a fork, rub lightly with olive oil, and sprinkle with salt. Arrange them on a baking sheet lined with parchment paper and roast for 45–55 minutes, or until they are soft and slightly caramelized. The skins should be wrinkled and the inside fork-tender.

Step 2: Sauté the Vegetables

In a skillet over medium heat, add olive oil and diced onions. Cook until the onions are soft and translucent, about 5 minutes. Add garlic and stir for 30 seconds. Toss in sliced mushrooms and cook until browned and fragrant, around 6–7 minutes. Add spinach and sauté just until wilted. Season everything with salt, pepper, and a dash of smoked paprika if desired.

Step 3: Prepare the Chipotle Yogurt Sauce

In a small bowl, mix together yogurt, chopped chipotle pepper, adobo sauce, lime juice, grated garlic, and salt. Stir until smooth. For a subtle sweet contrast, whisk in a touch of honey or maple syrup. Chill until ready to serve.

Step 4: Assemble the Potatoes

When the sweet potatoes are done and slightly cooled, slice each one lengthwise without cutting all the way through. Use a fork to gently fluff the insides, creating a small well. Spoon the warm spinach and mushroom mixture into each potato. Top with a generous drizzle of chipotle yogurt sauce and a sprinkle of crumbled feta.

Step 5: Garnish & Serve

Add fresh chopped cilantro or green onions for a pop of color and freshness. Serve hot, warm, or even room temperature—they’re versatile and delicious every way.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 4
Calories: 330
Sugar: 7g
Sodium: 450mg
Fat: 14g
Saturated Fat: 5g
Carbohydrates: 38g
Fiber: 8g
Protein: 12g