Description

Hearty, healthy, and irresistibly flavorful, these stuffed sweet potatoes deliver comforting nostalgia with a fresh, feel-good twist.

Ingredients

Scale

For the Sweet Potatoes:

4 medium sweet potatoes (look for ones with smooth skins and consistent size)
1 tbsp olive oil
Salt and pepper to taste

For the Spinach-Mushroom Filling:

2 tbsp olive oil or avocado oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
2 cups baby spinach (can substitute with kale or Swiss chard)
1½ cups sliced cremini or button mushrooms
Salt and pepper to taste
Optional: a pinch of crushed red pepper for subtle heat

For the Topping:

½ cup crumbled feta cheese (vegan feta or goat cheese can be substituted)
2 tbsp chopped fresh parsley or chives for garnish

For the Creamy Dill Sauce:

½ cup plain Greek yogurt (or dairy-free yogurt alternative)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp apple cider vinegar
1 tbsp fresh chopped dill (or 1 tsp dried dill)
1 garlic clove, minced
Salt and pepper to taste

Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pat them dry. Pierce each one a few times with a fork, then rub them with olive oil and sprinkle with a little salt. Place them on a baking sheet lined with parchment paper and bake for about 45–60 minutes, or until fork-tender and the skin is crisp.

Step 2: Sauté the Vegetables

While the potatoes are baking, heat olive oil in a skillet over medium heat. Add chopped onions and cook until translucent, about 3–4 minutes. Stir in garlic and sauté until fragrant. Add sliced mushrooms and cook until browned, about 6–8 minutes, stirring occasionally. Then toss in the spinach and cook just until wilted. Season with salt, pepper, and a pinch of red pepper flakes if desired. Set aside.

Step 3: Make the Creamy Dill Sauce

In a small mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, vinegar, dill, garlic, salt, and pepper until smooth. Adjust seasoning to taste. Chill in the refrigerator until ready to use.

Step 4: Assemble the Stuffed Potatoes

Once the sweet potatoes are cool enough to handle, carefully slice each one down the center lengthwise, being careful not to cut all the way through. Gently fluff the insides with a fork to create a soft base. Spoon in the sautéed spinach and mushroom mixture generously. Top with crumbled feta and drizzle with the creamy dill sauce.

Step 5: Garnish and Serve

Sprinkle with freshly chopped parsley or chives and serve warm. The dish is just as delightful when enjoyed at room temperature, especially during warmer months.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 4
Calories: 310
Sugar: 9g
Sodium: 410mg
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 38g
Protein: 11g
Cholesterol: 15mg