Hearty Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta Recipe

Hearty Stuffed Sweet Potatoes Recipe: Spinach-Mushroom-Feta Bliss

Weeknight dinners find their perfect match in these stuffed sweet potatoes that blend earthy mushrooms and creamy feta.

Packed with nutrient-dense spinach and roasted to golden perfection, this recipe offers a delightful twist on classic comfort food.

The soft, caramelized sweet potato creates a warm canvas for savory fillings that dance with flavor.

Each bite promises a satisfying combination of textures and rich, wholesome ingredients.

Vegetarian and gluten-free, these stuffed sweet potatoes deliver a nourishing meal that feels indulgent yet light.

Prepare to fall in love with a dinner that’s as beautiful as it is delicious.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Calories: 220 kcal

Servings: 5

Ingredients to Make Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta

For Base Ingredients:
  • Sweet Potatoes: Choose firm, smooth-skinned potatoes without bruises for the best roasting texture and sweetness.
  • Olive Oil: Select extra virgin olive oil for rich, robust flavor and heart-healthy benefits.
For Filling Components:
  • Onion, Garlic: Fresh aromatics that create a deep, savory foundation for the vegetable mixture.
  • Mushrooms: Opt for firm, fresh mushrooms like cremini or white button for meaty texture and earthy flavor.
  • Spinach: Pick vibrant green leaves without wilting for maximum nutritional punch and color.
  • Salt, Pepper, Thyme: Classic seasonings that enhance and harmonize the vegetable medley's natural flavors.
For Topping Ingredients:
  • Feta Cheese: Choose creamy, tangy Greek feta for a zesty, protein-rich crown to the stuffed potatoes.
  • Parsley (Optional): Fresh herb adds bright color and subtle peppery notes for a finishing touch.
  • Balsamic Glaze (Optional): Provides sweet-tangy complexity and elegant restaurant-style presentation.

Tools for Baking and Filling Stuffed Sweet Potatoes Easily

  • Baking Sheet: Essential for roasting sweet potatoes evenly and catching any drips.
  • Skillet: Medium-sized pan needed for sautéing onions, mushrooms, and spinach.
  • Fork: Perfect for pricking sweet potatoes and gently mashing their insides.
  • Chef's Knife: Used for dicing onions and slicing sweet potatoes.
  • Cutting Board: Provides a clean surface for chopping ingredients.

Cooking Steps for Sweet Potatoes with Savory Fillings

  • Prepare Oven

Crank up the oven to a toasty 400F. Grab your sweet potatoes and give them a good scrub, then poke a few holes using a fork. Slide them onto a baking sheet and let them roast for about 45-50 minutes until they’re super soft and tender.

  • Create Veggie Base

Heat olive oil in a skillet over medium flame. Toss in diced onions and let them dance around until they turn soft and fragrant. Quickly add minced garlic and let it sizzle for just a moment.

  • Build Flavor Layers

Introduce mushrooms to the pan and let them brown beautifully. Gently fold in spinach and let it wilt down. Season with salt, pepper, and thyme to wake up all those delicious flavors.

  • Transform Potatoes

Once the sweet potatoes are done, let them cool slightly. Slice them open lengthwise and use a fork to create a cozy space for the veggie mixture.

  • Final Touch

Spoon the mushroom-spinach blend into each potato’s heart. Sprinkle crumbled feta on top. For extra pizzazz, consider adding a drizzle of balsamic glaze or a sprinkle of fresh parsley.

Variation Tips to Customize Your Stuffed Potatoes

  • Split sweet potatoes lengthwise for maximum filling space, creating a delicious boat-like presentation.
  • Add a splash of white wine or vegetable broth while sautéing mushrooms to enhance their depth and richness.
  • Prepare sweet potatoes and filling separately up to two days in advance, then quickly assemble and reheat when ready to serve.
  • Swap feta with nutritional yeast for a vegan version or use dairy-free cheese alternatives to accommodate plant-based diets.
  • Incorporate cooked quinoa or chickpeas into the mushroom-spinach mixture for an extra protein punch, making the dish more nutritionally balanced.

Serving Stuffed Potatoes with Fresh Greens or Protein

  • Comfort Food Companion: Pair these stuffed sweet potatoes with a light, crisp green salad for a refreshing contrast to the rich, warm filling.
  • Protein Power Boost: Add grilled chicken or chickpeas to the filling for extra protein, making this a more substantial meal that keeps you satisfied longer.
  • Wine and Dine Pairing: Serve with a glass of crisp white wine like Sauvignon Blanc or a light Pinot Grigio to complement the earthy mushrooms and tangy feta.
  • Brunch Brilliance: Transform this dish into a weekend brunch star by topping with a poached egg, allowing the runny yolk to mix with the savory vegetable filling.

How to Store Stuffed Sweet Potatoes for Later Use

  • Prepare stuffed sweet potatoes during weekend batch cooking to enjoy quick, nutritious meals throughout the week. Store individual components separately in airtight containers for maximum freshness.
  • Cooked stuffed sweet potatoes maintain quality for 3-4 days when sealed tightly in glass containers. Reheat gently in oven at 350F to restore original texture and prevent soggy filling.
  • Wrap unfilled roasted sweet potatoes and sautéed vegetable mixture separately in freezer-safe containers. Freeze up to 2 months for convenient future meals. Thaw overnight in refrigerator before assembling.
  • Create single-serving meal prep containers with pre-filled sweet potatoes. Stack neatly in refrigerator for grab-and-go lunches or quick dinners. Add fresh feta just before serving to maintain crisp texture.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hearty Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta Recipe

Hearty Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

  • Total Time: 1 hour
  • Yield: 5 1x
Print Recipe

Description

Comfort meets Mediterranean flair in these hearty stuffed sweet potatoes, blending earthy mushrooms, tender spinach, and tangy feta. Rich flavors and wholesome ingredients promise a satisfying meal you’ll crave again and again.

Ingredients

Scale
  • 4 sweet potatoes (medium)
  • 1 tbsp olive oil
  • 1 onion (small, diced)
  • 2 garlic cloves (minced)
  • 8 ounces mushrooms (sliced, button or cremini)
  • 4 cups spinach (fresh)
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon dried thyme or Italian seasoning (optional)
  • 0.5 cup feta cheese (crumbled)
  • Feta cheese (extra, for garnish)
  • Parsley (fresh)
  • Balsamic glaze or olive oil (for drizzling)

Instructions

  1. Potato Preparation: Thoroughly scrub sweet potatoes and perforate with fork. Position on baking sheet in preheated oven at 400F (200C), roasting for 45-50 minutes until completely tender.
  2. Vegetable Sauté: Heat olive oil in skillet over medium temperature. Caramelize onions until translucent, quickly incorporate minced garlic. Introduce mushrooms, allowing them to brown and tenderize for 5-6 minutes. Gently fold in spinach, cooking until delicately wilted. Season mixture with salt, pepper, and aromatic thyme.
  3. Potato Transformation: After roasting, allow potatoes to cool momentarily. Slice lengthwise and delicately fluff interior with fork, creating a welcoming cavity for vegetable medley.
  4. Final Composition: Generously distribute sautéed vegetable mixture into potato vessels. Crown with crumbled feta cheese. Optional embellishment includes additional feta, fresh parsley, or elegant balsamic glaze drizzle.

Notes

  • Use a fork to create small holes in sweet potatoes before baking to prevent potential bursting and ensure even cooking.
  • Pat mushrooms dry before sautéing to achieve proper browning and prevent watery filling.
  • Add spinach last and cook briefly to maintain vibrant color and prevent overcooking, preserving nutrients and texture.
  • Crumble feta sparingly to complement, not overpower, the earthy mushroom and sweet potato flavors.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 5
  • Calories: 220
  • Sugar: 5 g
  • Sodium: 300 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 7 g
  • Cholesterol: 15 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Michael Thompson

Michael Thompson

Founder & Culinary Director

Expertise

Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine

Education

Southwestern Oregon Community College

  • Program: Culinary Arts, Associate of Applied Science
  • Focus: Emphasis on mastering core culinary competencies, like safety and sanitation, hot, cold, and pastry techniques, while cultivating appreciation of global cuisines and developing operational skills in nutrition, menu design, costing, purchasing, and supervisory management.

Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care. 

After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.

Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star