Quick Description
Roasted sweet potatoes filled with sautéed garlic mushrooms, wilted spinach, and creamy feta cheese. A balanced, satisfying meal that’s naturally gluten-free and easily customizable.
Servings & Timing
Servings: 4 halves (2 large sweet potatoes)
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: ~55 minutes
Ingredients
Base
- 2 large sweet potatoes
- 1 tbsp olive oil
- Salt & black pepper
Mushroom Spinach Filling
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ½ tsp paprika
- ½ tsp dried oregano or Italian seasoning
- Salt & pepper to taste
Topping
- ⅓ cup crumbled feta cheese
- Fresh parsley, chopped
- Optional: red pepper flakes
Instructions
1️⃣ Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Wash and dry sweet potatoes.
- Rub with olive oil, sprinkle with salt.
- Place on baking sheet and roast for 40–45 minutes until fork-tender.
2️⃣ Prepare the Filling
- Heat olive oil in skillet over medium heat.
- Add mushrooms and cook until golden and slightly crispy (about 6–8 minutes).
- Add garlic and cook 30 seconds.
- Stir in spinach and cook until wilted.
- Season with paprika, oregano, salt, and pepper.
3️⃣ Assemble
- Slice roasted sweet potatoes lengthwise.
- Fluff the inside gently with a fork.
- Spoon mushroom-spinach mixture on top.
- Sprinkle with feta cheese.
4️⃣ Optional Final Step
- Broil for 2–3 minutes to lightly melt feta.
Optional Add-Ins
- Grilled chicken for extra protein
- Chickpeas for plant-based protein
- Greek yogurt drizzle
- Balsamic glaze
Storage
- Keeps in fridge 3–4 days
- Reheat in oven or air fryer for best texture
