Description
Wholesome, crave-worthy sweet potato skins filled with sautéed greens and savory mushrooms, topped with feta and honey mustard bliss.
Ingredients
For the Sweet Potato Skins
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4 medium sweet potatoes (look for evenly sized ones for uniform cooking)
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1 tablespoon olive oil
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Pinch of sea salt and freshly ground black pepper
For the Filling
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1 tablespoon olive oil or avocado oil
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8 oz baby bella mushrooms, sliced
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3 cups fresh spinach (or baby spinach)
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1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced)
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1/4 teaspoon onion powder
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Salt and pepper to taste
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1/2 cup crumbled feta cheese (or goat cheese for a tangier option)
For the Honey Mustard Dressing
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3 tablespoons Dijon mustard
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2 tablespoons raw honey (or maple syrup for vegan option)
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1 tablespoon apple cider vinegar
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2 tablespoons olive oil
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Salt and pepper to taste
Instructions
Preheat your oven to 400°F. Scrub the sweet potatoes clean and pierce them a few times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45–60 minutes, or until they are fork-tender but not overly soft. Let them cool slightly before handling.
Once the sweet potatoes are cool enough to handle, carefully slice them in half lengthwise. Use a spoon to gently scoop out most of the flesh, leaving a 1/4-inch border to help hold their shape. Reserve the scooped-out sweet potato for another recipe (think mashed sweet potatoes or a soup base).
Brush the hollowed-out skins with olive oil and sprinkle lightly with salt and pepper. Place them back on the baking sheet, skin side down, and return to the oven for 10–15 minutes until slightly crisp and golden on the edges.
While the skins are crisping, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 6–8 minutes. Add the spinach, garlic powder, onion powder, salt, and pepper. Sauté until the spinach wilts, another 2–3 minutes. Remove from heat.
In a small bowl or mason jar, whisk together the Dijon mustard, honey, vinegar, olive oil, salt, and pepper until smooth and emulsified. Set aside.
Remove the skins from the oven. Spoon the sautéed spinach and mushroom mixture evenly into each one. Sprinkle generously with crumbled feta.
Serve the potato skins warm, drizzled with the honey mustard dressing just before serving. You can also serve the dressing on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 7g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Fiber: 5g
- Protein: 6g