For the Roasted Sweet Potatoes:

• 4 medium sweet potatoes, scrubbed clean

• 1 tbsp olive oil

• Salt and pepper, to taste

For the Mushroom-Spinach Filling:

• 1 tbsp olive oil or butter

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 2 cups mushrooms (baby bella or cremini), sliced

• 3 cups fresh spinach, chopped

• 1 tsp chopped fresh rosemary (or ½ tsp dried)

• Salt and pepper, to taste

For the Toppings:

• ½ cup crumbled feta cheese (or vegan feta)

• ⅓ cup fresh basil pesto (homemade or store-bought)

• Optional garnish: chopped parsley, crushed walnuts, or red pepper flakes

For Homemade Basil Pesto (Optional):

• 2 cups fresh basil leaves

• ¼ cup pine nuts or walnuts

• 2 garlic cloves

• ¼ cup olive oil

• 2 tbsp nutritional yeast or Parmesan

• Salt to taste