When I was a little girl, the heart of our home was always the kitchen. The clinking of spoons, the scent of rosemary and garlic wafting through the air, and the warmth of the oven beckoning us in from the crisp autumn air—these were the signals that something special was being made. My mother had a gift for turning humble ingredients into dishes that made you feel wrapped in love. One of her favorites, especially when the leaves began to turn and the days grew shorter, was baked sweet potatoes. She’d roast them to caramelized perfection and top them with whatever greens and herbs were in season, often pairing the natural sweetness with something hearty, like mushrooms and tangy cheese.
This updated version of that beloved tradition—Stuffed Sweet Potatoes with Spinach, Mushrooms, Feta, and Rosemary, crowned with a Lemon Dill Yogurt Sauce—blends nostalgic warmth with modern wellness. The sweet potatoes offer a tender, melt-in-your-mouth base, while the spinach and mushrooms add earthy depth. Feta brings a salty bite that dances beautifully with the refreshing zing of lemon and dill. It’s a dish that nourishes the body and soul, perfect for weeknights or special gatherings alike.
Ingredients Needed
For the Sweet Potatoes:
- 2 large sweet potatoes, scrubbed clean
- Olive oil for rubbing
- Sea salt and cracked black pepper
For the Filling:
- 1 tbsp olive oil or avocado oil
- 2 cups fresh spinach (can substitute kale or Swiss chard)
- 1 cup cremini mushrooms, sliced (shiitake or baby bella also work)
- 1 garlic clove, minced
- ½ tsp fresh rosemary, finely chopped (or ¼ tsp dried)
- Salt and pepper to taste
For the Topping:
- ½ cup crumbled feta cheese (goat cheese or dairy-free feta can be substituted)
- Fresh cracked pepper
- Optional: a sprinkle of nutritional yeast for a cheesy boost
For the Lemon Dill Yogurt Sauce:
- ¾ cup plain Greek yogurt (use coconut or almond-based yogurt for dairy-free)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Pinch of sea salt
- 1 small garlic clove, grated (optional for extra zing)
Step-by-Step Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Prick the sweet potatoes with a fork a few times, rub them with a touch of olive oil, and sprinkle with salt. Place them on a baking sheet and roast for 45–60 minutes, or until fork-tender and slightly caramelized on the edges.
Step 2: Sauté the Vegetables
While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Toss in the mushrooms and rosemary, cooking for about 5–7 minutes until they brown and release their moisture. Add the spinach last, stirring until just wilted. Season with salt and pepper.
Step 3: Make the Lemon Dill Yogurt Sauce
In a small bowl, whisk together Greek yogurt, lemon juice, zest, dill, and a pinch of salt. If you prefer a more pronounced flavor, add the grated garlic. Chill in the fridge until ready to serve.
Step 4: Assemble the Sweet Potatoes
Once roasted, slice each sweet potato open lengthwise. Gently mash the interior with a fork to make a little well. Spoon the spinach and mushroom mixture inside. Sprinkle crumbled feta on top and add a generous drizzle of the lemon dill yogurt sauce.
Step 5: Final Touch
Top with freshly cracked black pepper and serve warm, garnished with extra rosemary or dill if desired.
Why This Recipe Works
This dish is a harmony of comforting textures and complementary flavors. The sweet potatoes provide creamy sweetness that balances the umami-rich mushrooms and iron-packed spinach. Feta adds a tangy burst of salt, which is beautifully offset by the cool, herbaceous yogurt sauce. It’s filling yet light, indulgent yet wholesome. Best of all, it’s incredibly easy to prepare and reheats beautifully—ideal for meal prepping or next-day leftovers. Nutritionally, you’re getting fiber, antioxidants, calcium, and protein in one balanced plate.
Variations & Customizations
- Classic Bacon & Cheddar Twist: Replace spinach with sautéed kale and mushrooms with crispy bacon bits. Use shredded sharp cheddar instead of feta for a rich, comforting feel.
- Low-Calorie & Vegan: Use low-fat coconut yogurt for the sauce, skip the feta, and add chickpeas or lentils for protein. Nutritional yeast can offer a cheesy flavor without dairy.
- Gluten-Free Mediterranean Bowl: Add olives, cherry tomatoes, and cucumber for a fresh, mezze-style version. Be sure your yogurt is certified gluten-free.
- Family-Friendly Cheesy Ranch: Use a ranch-flavored yogurt sauce (mix ranch seasoning into Greek yogurt) and swap mushrooms for grilled chicken or turkey. Top with shredded mozzarella for a kid-approved dish.
COOKING Note
There’s something undeniably nostalgic about roasting vegetables the old-fashioned way—slow, patient heat that draws out their natural sweetness and deepens flavor. My grandmother would roast her sweet potatoes right on the fireplace hearth in foil, turning them now and then as we gathered and shared stories. Today, we use ovens, air fryers, and skillets, but that golden roasted result is still best when time is allowed to do its magic. However, if you’re in a hurry, microwaving the sweet potatoes before finishing them in the oven cuts roasting time in half without sacrificing too much flavor.
Serving Suggestions
These stuffed sweet potatoes are a hearty entrée on their own but can also be served as a vibrant side. Pair with:
- A light arugula and citrus salad
- Quinoa pilaf or farro with herbs
- A bowl of lentil soup or chicken bone broth
- Crusty whole grain bread for a satisfying winter supper
For a special holiday gathering, serve them on vintage ceramic platters with sprigs of fresh rosemary tucked around the edges—just like my mom did on Thanksgiving mornings.
Helpful Tips
- Choose even-sized sweet potatoes so they cook at the same rate.
- Add lemon zest to the yogurt sauce just before serving to keep its citrusy brightness.
- Double the sautéed filling and freeze for a quick meal base later.
- Pre-bake the potatoes ahead of time, then reheat and stuff before serving to save time on busy evenings.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Serving: Serves 2 (easily doubled)
Nutritional Information (Per Serving)
- Calories: 375
- Protein: 14g
- Carbohydrates: 48g
- Fiber: 8g
- Sugar: 10g
- Fat: 14g
- Saturated Fat: 5g
- Sodium: 520mg
- Vitamin A: 350% DV
- Vitamin C: 35% DV
- Calcium: 20% DV
- Iron: 15% DV
Common Mistakes to Avoid
- Overcooking the spinach – It should be just wilted, not mushy.
- Skipping the seasoning – Sweet potatoes need salt and pepper to enhance their natural flavor.
- Using low-moisture mushrooms only – Make sure they’re fresh and not canned for best texture.
- Applying yogurt sauce too early – Add it right before serving to avoid it warming and thinning out.
Conclusion
There’s a quiet joy in taking a few simple ingredients and crafting something both nourishing and delightful. This recipe reminds me of autumn evenings with family, the kind where laughter echoed from the kitchen and the scent of rosemary was as comforting as a warm hug. Whether you’re cooking for yourself, your family, or dear friends, this dish is a beautiful balance of heartiness and elegance.
Experiment freely—add spices, try different greens, or play with textures—and make it your own. And if you do, I’d love to hear what memories or stories it brings back for you.
Frequently Asked Questions (FAQs)
Q: Can I make this dish ahead of time?
A: Yes! Roast the sweet potatoes and prepare the filling a day ahead. Store separately and assemble just before serving for best texture and flavor.
Q: What can I use as a substitute for feta cheese?
A: Try goat cheese for a tangy flavor or a dairy-free feta alternative made from almond or tofu bases.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave and add fresh yogurt sauce before serving.
Q: Can I make this recipe gluten-free?
A: Absolutely! All ingredients are naturally gluten-free, just double-check yogurt brands and any spice blends used.
Print
STUFFED SWEET POTATOES WITH SPINACH, MUSHROOM, FETA & ROSEMARY FINISHED WITH LEMON DILL YOGURT SAUCE
- Total Time: 1 hour
Description
Creamy sweet potatoes stuffed with garlicky spinach, earthy mushrooms, tangy feta, and a zesty lemon dill yogurt—pure wholesome comfort!
Ingredients
For the Sweet Potatoes:
-
2 large sweet potatoes, scrubbed clean
-
Olive oil for rubbing
-
Sea salt and cracked black pepper
For the Filling:
-
1 tbsp olive oil or avocado oil
-
2 cups fresh spinach (can substitute kale or Swiss chard)
-
1 cup cremini mushrooms, sliced (shiitake or baby bella also work)
-
1 garlic clove, minced
-
½ tsp fresh rosemary, finely chopped (or ¼ tsp dried)
-
Salt and pepper to taste
For the Topping:
-
½ cup crumbled feta cheese (goat cheese or dairy-free feta can be substituted)
-
Fresh cracked pepper
-
Optional: a sprinkle of nutritional yeast for a cheesy boost
For the Lemon Dill Yogurt Sauce:
-
¾ cup plain Greek yogurt (use coconut or almond-based yogurt for dairy-free)
-
1 tbsp fresh lemon juice
-
1 tsp lemon zest
-
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
-
Pinch of sea salt
-
1 small garlic clove, grated (optional for extra zing)
Instructions
Preheat your oven to 400°F. Prick the sweet potatoes with a fork a few times, rub them with a touch of olive oil, and sprinkle with salt. Place them on a baking sheet and roast for 45–60 minutes, or until fork-tender and slightly caramelized on the edges.
While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Toss in the mushrooms and rosemary, cooking for about 5–7 minutes until they brown and release their moisture. Add the spinach last, stirring until just wilted. Season with salt and pepper.
In a small bowl, whisk together Greek yogurt, lemon juice, zest, dill, and a pinch of salt. If you prefer a more pronounced flavor, add the grated garlic. Chill in the fridge until ready to serve.
Once roasted, slice each sweet potato open lengthwise. Gently mash the interior with a fork to make a little well. Spoon the spinach and mushroom mixture inside. Sprinkle crumbled feta on top and add a generous drizzle of the lemon dill yogurt sauce.
Top with freshly cracked black pepper and serve warm, garnished with extra rosemary or dill if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 2
- Calories: 375
- Sugar: 10g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 14g