There are some flavors that stay with you for a lifetime. For me, one such dish is stuffed sweet potatoes – a recipe I discovered a few years ago when I visited my cousin in the Bieszczady Mountains. It was a November evening, the fireplace radiated warmth, and we sat at a wooden table, talking about life. That’s when I first tried sweet potatoes stuffed with spinach, mushrooms, feta cheese, and rosemary, served with a velvety roasted red pepper sauce. To this day, I remember the intense aroma of herbs, the sweetness of the potato, and the saltiness of the feta balanced by a smoky pepper note.
This dish quickly became a family favorite. Not only because it tastes amazing, but also because it’s healthy, filling, and packed with ingredients that support well-being. Sweet potatoes are a great source of fiber, beta-carotene, and vitamin C, while spinach and mushrooms provide iron, B vitamins, and antioxidants. Feta and rosemary add depth of flavor, and the roasted pepper sauce brings a Mediterranean soul.
It’s perfect for lunch, dinner, or as a vegetarian holiday dish. Even better – it can be made in advance and reheated later. I’m sharing this recipe today hoping it will become a beloved part of your home cooking tradition.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes (approx. 400 g each)
- 1 tbsp olive oil
- sea salt and pepper to taste
Filling
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 200 g mushrooms, sliced
- 100 g fresh spinach (can use well-drained frozen spinach)
- 1 tsp dried rosemary (or 1 sprig fresh)
- 100 g feta cheese (can substitute goat cheese or tofu for a vegan version)
- salt and pepper to taste
Roasted Red Pepper Sauce
- 2 large red bell peppers
- 1 tsp olive oil
- 1 garlic clove
- 1/2 tsp smoked paprika
- salt to taste
Garnish
- Fresh parsley
Step-by-Step
Step 1
Preheat oven to 200°C (392°F). Wash the sweet potatoes, pierce them with a fork, and place them on a baking sheet lined with parchment paper. Bake for 45–60 minutes until tender. Remove and let cool slightly.
Step 2
Meanwhile, prepare the roasted red pepper sauce. Halve the peppers, remove seeds, and place cut side down on a baking sheet. Roast at the same temperature for 25 minutes until skins blister. Transfer to a bowl, cover with foil – after 10 minutes peel off the skins. Blend with garlic, olive oil, smoked paprika, and salt until smooth.
Step 3
Heat olive oil in a skillet, add onion and sauté until translucent. Add garlic, then mushrooms. Cook until softened. Add spinach and rosemary, season to taste. Once spinach wilts, remove from heat.
Step 4
Slice sweet potatoes in half lengthwise and gently scoop out some flesh to make room for the filling. Mix the scooped flesh into the filling or save for another recipe. Fill each half with the prepared mixture.
Step 5
Top each half with the roasted pepper sauce and crumbled feta. Bake again for 10 minutes. Garnish with fresh parsley before serving.
Why This Recipe Works
The combination of sweet potatoes with a flavorful, aromatic filling creates an incredible depth of flavor. The sweetness of the potato is balanced by the saltiness of feta, earthiness of mushrooms, and herbal rosemary notes. The velvety roasted pepper sauce adds sophistication and lightness.
Moreover – the recipe is simple, doesn’t require many dishes or rare ingredients, and looks beautiful on a plate. It stores well and reheats nicely, making it great for work lunches too.
Variations and Versions
- Classic: As written – sweet potatoes with mushrooms, spinach, and feta.
- Low-Calorie: Use less feta or replace with light cheese, add extra spinach.
- Gluten-Free: Naturally gluten-free – just ensure spices and sauces are safe.
- Family-Friendly: Swap feta for mild cheese kids prefer. Add cooked chicken if desired.
Cooking Tips
- You can bake the sweet potatoes a day ahead and store in the fridge.
- Choose smaller sweet potatoes – they bake faster and are easier to stuff.
- If using frozen spinach, drain thoroughly to avoid a watery filling.
- Fresh rosemary gives more aroma – it’s worth keeping in a pot on the windowsill, just like my grandma did!
Serving Suggestions
This dish looks beautiful on a plate – perfect for family dinners, a cozy dinner with wine, or even a holiday main course. My mom used to arrange them on a large platter decorated with parsley sprigs. Serve with arugula and walnut salad.
Practical Advice
- Instead of baking whole sweet potatoes, cut in half and bake – it’s faster.
- Make the filling a day in advance – flavors develop better.
- Prepare extra roasted pepper sauce and freeze in portions.
- Great for lunchboxes – tastes good even cold.
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Nutritional Values (per serving)
- Calories: approx. 380 kcal
- Protein: 10 g
- Sodium: 420 mg
- Complex carbs, fiber, vitamins A and C, antioxidants supporting heart and digestion.
Common Mistakes
- Undercooked sweet potatoes: Test with a fork – it should go in easily.
- Watery filling: Drain spinach well and limit olive oil.
- Too salty: Feta is salty – season filling and sauce carefully.
- Dry sauce: Add a splash of water or oil if the pepper sauce is too thick.
Summary
Stuffed sweet potatoes with mushrooms, spinach, feta, and rosemary blend simplicity with sophistication. A childhood flavor served in a modern way. I hope it becomes one of those dishes you lovingly return to – especially when autumn winds blow and you crave comfort.
Frequently Asked Questions (FAQ)
Q: Can I make this dish ahead of time?
A: Yes! Prepare ingredients ahead and store separately. Assemble before serving.
Q: What can I substitute for feta?
A: Replace feta with goat cheese or tofu, which have a similar texture and taste.
Q: How to store leftovers?
A: In an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Q: Can I make a gluten-free version?
A: Absolutely! The recipe is naturally gluten-free – just check sauces and spices.
Print
STUFFED SWEET POTATOES WITH SPINACH, MUSHROOM, FETA & ROSEMARY + ROASTED RED PEPPER SAUCE
- Total Time: 1 hour 20 minutes
Description
The recipe is simple, doesn’t require many dishes or rare ingredients, and looks beautiful on a plate. It stores well and reheats nicely, making it great for work lunches too.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes (approx. 400 g each)
- 1 tbsp olive oil
- sea salt and pepper to taste
Filling
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 200 g mushrooms, sliced
- 100 g fresh spinach (can use well-drained frozen spinach)
- 1 tsp dried rosemary (or 1 sprig fresh)
- 100 g feta cheese (can substitute goat cheese or tofu for a vegan version)
- salt and pepper to taste
Roasted Red Pepper Sauce
- 2 large red bell peppers
- 1 tsp olive oil
- 1 garlic clove
- 1/2 tsp smoked paprika
- salt to taste
Garnish
- Fresh parsley
Instructions
Preheat oven to 200°C (392°F). Wash the sweet potatoes, pierce them with a fork, and place them on a baking sheet lined with parchment paper. Bake for 45–60 minutes until tender. Remove and let cool slightly.
Step 2
Meanwhile, prepare the roasted red pepper sauce. Halve the peppers, remove seeds, and place cut side down on a baking sheet. Roast at the same temperature for 25 minutes until skins blister. Transfer to a bowl, cover with foil – after 10 minutes peel off the skins. Blend with garlic, olive oil, smoked paprika, and salt until smooth.
Step 3
Heat olive oil in a skillet, add onion and sauté until translucent. Add garlic, then mushrooms. Cook until softened. Add spinach and rosemary, season to taste. Once spinach wilts, remove from heat.
Step 4
Slice sweet potatoes in half lengthwise and gently scoop out some flesh to make room for the filling. Mix the scooped flesh into the filling or save for another recipe. Fill each half with the prepared mixture.
Step 5
Top each half with the roasted pepper sauce and crumbled feta. Bake again for 10 minutes. Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 380 kcal
- Sodium: 420 mg
- Protein: 10 g