There’s something so comforting about a baked sweet potato, right? That soft, caramelized center paired with the slightly crisped skin—it’s one of those simple joys I never get tired of. But today, we’re taking things up a notch. These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary are exactly what your dinner rotation needs: hearty, wholesome, and packed with big flavor.
Whether you’re trying to sneak in more veggies, looking for a satisfying meatless main, or simply craving something cozy and flavorful, this recipe delivers. It’s one of those dishes that looks a bit fancy (hello, perfect for guests!) but is surprisingly easy to pull together.
And I’ll be honest—this combo wasn’t planned. I had a few sweet potatoes sitting on the counter, some mushrooms nearing their expiration date, and a small block of feta leftover from a salad earlier in the week. Toss in some spinach and a sprig of rosemary from the garden, and boom—magic happened in my kitchen. So let’s get into it, shall we?
Why You’ll Love This Recipe
This dish strikes the perfect balance between sweet and savory. The earthy mushrooms and wilted spinach complement the natural sweetness of the roasted sweet potatoes, while the salty feta and fragrant rosemary bring everything together in the most mouthwatering way. It’s wholesome, loaded with nutrients, and it just feels like a warm hug in food form.
It’s also super customizable. Want to make it vegan? Easy. Craving more protein? Toss in some chickpeas. Need something that reheats well for lunch the next day? You’re covered.
Ingredients You’ll Need
4 medium sweet potatoes
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon butter
1 small red onion, finely chopped
2 garlic cloves, minced
2 cups mushrooms, sliced
1 tablespoon fresh rosemary, finely chopped
4 cups fresh spinach
½ cup crumbled feta cheese
Chopped parsley for garnish (optional)
STEP 1: ROAST THE SWEET POTATOES
Preheat your oven to 400°F (200°C). Start by giving the sweet potatoes a good scrub, then pierce each one a few times with a fork. This helps the steam escape while they bake. Place them directly on a baking sheet and roast for 45 to 50 minutes. You’ll know they’re done when they’re soft and easy to pierce with a knife.
This is hands-off time, so take a breather, clean up the kitchen a bit, or move on to prepping your filling while they bake.
STEP 2: MAKE THE SAVORY FILLING
While the potatoes are getting all soft and sweet in the oven, heat a large skillet over medium heat and add the olive oil and butter. Once that’s melted, toss in your finely chopped red onion. Let it cook for about 3 to 4 minutes until it softens and gets a little bit of color.
Next, stir in the minced garlic and give it a quick sauté—just a minute or so to wake up that flavor.
Now it’s time for the mushrooms and rosemary. Add them to the skillet and cook for 7 to 8 minutes. You’re looking for the mushrooms to release their moisture and then brown up a bit. This is where all that rich, savory flavor comes from, so don’t rush it. Season everything with salt and pepper to your liking.
Once the mushrooms are looking golden and delicious, add in the fresh spinach. It might seem like a lot at first, but trust me, it’ll wilt down quickly. Stir it in and let it cook for about 2 to 3 minutes until it’s soft and glossy.
Finally, remove the skillet from the heat and fold in the crumbled feta. You’ll get little creamy pops of saltiness that take this filling over the top.
Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
Now that we’ve got our filling ready and the sweet potatoes are roasted to perfection, it’s time to bring everything together. This is the best part, honestly—assembling these stuffed sweet potatoes is super simple, and the end result is always impressive. Whether you’re serving them up for a weeknight dinner or as a side for a dinner party, they’ll look like you put in way more effort than you actually did.
Let’s dive into the final steps and then talk about how you can tweak this recipe to fit whatever mood (or fridge situation) you’re in.
STEP 3: ASSEMBLE THE STUFFED SWEET POTATOES
Once your sweet potatoes are roasted, take them out of the oven and let them cool slightly so they’re easier to handle. You don’t want to burn your fingers—speaking from experience here.
Using a sharp knife, cut a slit down the center of each sweet potato, lengthwise. Be careful not to cut all the way through. You just want to create a nice pocket for that savory filling.
Now, gently use a fork to fluff up the inside of each sweet potato. You can mash it just a little bit to create a soft, textured base that holds the filling. If you like, season the inside with a tiny pinch of salt and pepper.
Spoon the warm mushroom, spinach, and feta mixture evenly into each sweet potato. You’ll want to pack it in a bit, so don’t be shy—these potatoes can hold more than you think. Each one becomes its own little bowl of deliciousness.
If you’re feeling fancy, go ahead and sprinkle some fresh chopped parsley on top. Totally optional, but it adds a nice pop of color and a fresh finish.
STEP 4: SERVE AND ENJOY
These are best served warm, straight out of the oven. The contrast of the sweet potato with the savory, garlicky mushroom-spinach mix is just incredible. And those creamy, salty bits of feta? They melt into the warm filling and take things to the next level.
If you’re serving this as a main, pair it with a simple side salad or even a bowl of soup. As a side dish, it works great alongside roasted chicken or grilled meat. But honestly, they hold their own really well. You won’t miss the meat one bit.
Tips & Variations
Want to put your own spin on this recipe? Here are a few easy tweaks and additions that work beautifully:
Make it Vegan: Just skip the butter and use olive oil instead. Swap the feta for a vegan alternative or use a few spoonfuls of tahini for creaminess.
Add Protein: Toss in a handful of cooked chickpeas or lentils with the mushroom-spinach filling to make this more filling as a standalone meal.
Try Different Greens: No spinach on hand? No problem. Kale, chard, or even arugula will work—just adjust the cook time as needed.
Cheese Options: Not a fan of feta? Goat cheese or grated Parmesan are also great choices. Even a sharp cheddar could work if you’re looking for a more indulgent flavor.
Roast Ahead of Time: You can roast the sweet potatoes ahead of time and keep them in the fridge. Just reheat and stuff when you’re ready.
Why This Recipe Works So Well
Sweet potatoes are already a superstar when it comes to flavor and nutrition, but pairing them with this savory filling really highlights how versatile they can be. The mushrooms give you that hearty, almost meaty texture, the spinach adds color and freshness, and the feta and rosemary offer a bold, aromatic twist.
It’s also a great way to clean out the fridge. Have leftover greens? Mushrooms a day away from being tossed? That little nub of cheese that’s too small for anything else? Throw it all into this dish.
And let’s be honest—sometimes you just need a dinner that makes you feel good without taking forever in the kitchen. This is that dinner.
Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
We’ve roasted, sautéed, stuffed, and now—hopefully—you’re enjoying every bite of this satisfying, veggie-packed dish. Before we wrap things up, let’s run through some of the most frequently asked questions about these Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary. Whether you’re making this for the first time or tweaking it to suit your preferences, these quick answers should help.
FAQ: Your Questions Answered
1. Can I make these stuffed sweet potatoes ahead of time?
Yes! You can roast the sweet potatoes and prepare the filling up to two days in advance. Store them separately in the fridge. When ready to serve, reheat the potatoes, stuff them with the warmed filling, and enjoy.
2. What type of mushrooms work best in this recipe?
Button mushrooms or cremini mushrooms work great, but feel free to use whatever you have. Shiitake or portobello mushrooms can add a deeper, more savory flavor.
3. Is this recipe gluten-free?
Absolutely. All the ingredients are naturally gluten-free, making this a great option for anyone avoiding gluten.
4. Can I freeze the leftovers?
Technically, yes. While sweet potatoes and the filling freeze fairly well, the texture of the spinach and mushrooms can change slightly upon reheating. If freezing, wrap each stuffed sweet potato tightly and reheat in the oven for best results.
5. What can I use instead of feta cheese?
Goat cheese, ricotta salata, or even shredded mozzarella can work. Each option changes the flavor profile a bit, but all taste delicious.
6. How do I make it more filling for a main meal?
To bulk it up, stir in cooked lentils, chickpeas, or even quinoa into the filling before stuffing the potatoes. It’ll add protein and turn this into a more satisfying full meal.
7. Can I use dried rosemary instead of fresh?
You can, but use it sparingly. Dried rosemary is more potent, so reduce the amount to about 1 teaspoon and crush it slightly to release the flavor.
Final Thoughts: A Cozy, Flavor-Packed Favorite
If you’re anything like me, you’re always looking for ways to turn simple ingredients into something that feels a little special—and these stuffed sweet potatoes do just that. They’re warm, satisfying, packed with good-for-you ingredients, and perfect for both weeknights and special occasions.
What I love most about this recipe is how adaptable it is. It’s one of those dishes you can tweak based on what’s in season or what’s in your fridge, and it always seems to come out just right. Plus, it’s pretty enough to serve to guests and simple enough to whip up on a random Tuesday night.
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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary
Description
These stuffed sweet potatoes bring together savory and sweet in the most satisfying way. Roasted sweet potatoes serve as the base for a warm filling of sautéed mushrooms and spinach, accented with crumbled feta cheese and the earthy aroma of fresh rosemary. It’s a flavorful, nourishing dish that works well as a main or a hearty side.
Ingredients
4 medium sweet potatoes
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon butter
1 small red onion, finely chopped
2 garlic cloves, minced
2 cups mushrooms, sliced
1 tablespoon fresh rosemary, finely chopped
4 cups fresh spinach
½ cup crumbled feta cheese
Chopped parsley for garnish (optional)
Instructions
Preheat the oven to 400°F (200°C). Wash the sweet potatoes, pierce them several times with a fork, and place them on a baking sheet. Bake for 45 to 50 minutes, or until tender when pierced with a knife.
While the sweet potatoes roast, heat olive oil and butter in a skillet over medium heat. Add the chopped red onion and sauté for 3 to 4 minutes until soft. Stir in the garlic and cook for another minute.
Add the mushrooms and rosemary, cooking for 7 to 8 minutes until the mushrooms are browned and their moisture has evaporated. Season with salt and pepper to taste.
Stir in the spinach and cook for 2 to 3 minutes, until wilted. Remove from heat and stir in the crumbled feta.
Once the sweet potatoes are done, let them cool slightly. Cut each one open lengthwise and gently mash the insides with a fork. Spoon the warm mushroom, spinach, and feta mixture into each sweet potato.
Serve warm, optionally garnished with chopped parsley.
Notes
This recipe is versatile and can be made vegan by using dairy-free feta and skipping the butter. Add chickpeas or lentils to the filling for extra protein. The combination of rosemary and feta offers a bold flavor contrast to the natural sweetness of the potatoes, making this dish both balanced and memorable.
