Description

Creamy sweet potatoes stuffed with garlicky spinach, earthy mushrooms, tangy feta, and a zesty lemon dill yogurt—pure wholesome comfort!

Ingredients

Scale

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

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.

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