Description
A hearty and flavorful dish featuring roasted sweet potatoes stuffed with spinach, mushrooms, feta, and rosemary, served with a creamy yogurt sauce.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup feta cheese, crumbled
- 1 tbsp fresh rosemary, chopped
- 1/2 cup Greek yogurt
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork. Rub with 1 tbsp olive oil and roast for 45-50 minutes until tender.
- While the potatoes roast, heat the remaining oil in a pan. Sauté mushrooms and spinach for 3-4 minutes.
- Mix the sautéed vegetables with feta and rosemary.
- Once the sweet potatoes are cooked, slice them open and stuff with the spinach-mushroom mixture.
- For the yogurt sauce, mix Greek yogurt with minced garlic, salt, and pepper.
- Drizzle the yogurt sauce over the stuffed sweet potatoes before serving.
Notes
- You can substitute feta with goat cheese if preferred.
- For a vegan version, use dairy-free yogurt and omit the feta.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 320
- Sugar: 12g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: stuffed sweet potatoes, vegetarian recipe, Mediterranean dish, healthy meal