On a chilly fall evening in New York City, I remember wandering through Union Square Greenmarket where the smell of roasted vegetables mixed with the crisp autumn air. A vendor had just pulled roasted sweet potatoes from a rustic oven, their skins caramelized and steaming with warmth. That moment sparked a memory of one of my favorite dishes: Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Drizzled with Lemon Garlic Yogurt Sauce.
It’s a dish that blends comfort and freshness. The sweetness of roasted potatoes pairs beautifully with earthy mushrooms, vibrant spinach, tangy feta, and the piney notes of rosemary. The final drizzle of creamy lemon garlic yogurt ties everything together with a zesty punch.
This is not just a recipe—it’s a meal that feels wholesome yet elegant enough for guests. Whether you’re cooking for yourself after work or preparing a weekend dinner for friends, these stuffed sweet potatoes will win over your table.
Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
Table of Contents
Why Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta Work So Well
The Balance of Sweet, Earthy, and Tangy Flavors
Sweet potatoes act as the perfect base—sweet, hearty, and filling. Add mushrooms for umami depth, spinach for freshness, and feta for a creamy tang. Each bite offers a contrast of flavors that never feels heavy.
How Rosemary and Lemon Garlic Yogurt Elevate the Dish
Rosemary adds aromatic warmth while the yogurt drizzle cuts through richness with a refreshing zest. The sauce ensures the dish feels light, vibrant, and balanced instead of overly starchy.
Ingredients You’ll Need for the Perfect Stuffed Sweet Potatoes
Below is everything you’ll need to recreate this cozy yet vibrant dish:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes | 4 medium | Scrubbed, skin on |
| Olive oil | 2 tbsp | For roasting and sautéing |
| Fresh spinach | 4 cups | Roughly chopped |
| Mushrooms (cremini or button) | 2 cups | Sliced |
| Garlic | 3 cloves | Minced |
| Fresh rosemary | 1 tsp | Finely chopped |
| Feta cheese | ½ cup | Crumbled |
| Greek yogurt | 1 cup | Plain, whole or low-fat |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Lemon zest | 1 tsp | Optional, for brightness |
| Salt & black pepper | To taste | Adjust as needed |
Step-by-Step Instructions for Creamy, Flavor-Packed Stuffed Sweet Potatoes
1. Preparing and Roasting the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Scrub and dry the sweet potatoes. Prick each with a fork a few times.
- Rub lightly with olive oil and sprinkle with salt.
- Roast for 45–50 minutes until tender when pierced.
2. Cooking the Spinach and Mushroom Filling
- Heat 1 tablespoon olive oil in a skillet.
- Add sliced mushrooms, sauté until browned (6–7 minutes).
- Stir in garlic and spinach, cooking until wilted.
- Season with rosemary, salt, and pepper.
3. Mixing in Feta and Rosemary
- Remove skillet from heat.
- Stir in feta cheese so it softens slightly but doesn’t melt completely.
- Add chopped rosemary for freshness.
4. Whipping Up the Lemon Garlic Yogurt Sauce
- In a small bowl, whisk together yogurt, lemon juice, zest, and one minced garlic clove.
- Season with salt and pepper. Chill until serving.
5. Assembling and Serving with Garnish
- Slice roasted sweet potatoes lengthwise and gently fluff the flesh with a fork.
- Spoon spinach-mushroom-feta mixture inside.
- Drizzle generously with lemon garlic yogurt sauce.
- Garnish with extra rosemary or feta if desired.
Nutrition Breakdown – Healthy, Wholesome & Satisfying
This recipe is both nourishing and filling, making it a balanced weeknight dinner or meal prep option.
| Nutrient | Per Serving (1 stuffed potato) |
|---|---|
| Calories | 290 |
| Protein | 11g |
| Carbohydrates | 42g |
| Fiber | 7g |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Sodium | 340mg |
| Vitamin A | 250% DV |
| Vitamin C | 35% DV |
| Calcium | 15% DV |
| Iron | 12% DV |
Tips, Tricks, and Variations for the Best Stuffed Sweet Potatoes
Make-Ahead Meal Prep Ideas
- Roast the sweet potatoes in advance and store them in the fridge.
- Prep the filling separately, then reheat and assemble when ready.
Substitutions (Vegan, Dairy-Free, Gluten-Free)
- Vegan: Replace feta with vegan cheese or nutritional yeast. Swap Greek yogurt with coconut yogurt.
- Dairy-Free: Use dairy-free feta and yogurt alternatives.
- Gluten-Free: This recipe is naturally gluten-free!
Serving Ideas
- Serve with a side salad of arugula and cherry tomatoes.
- Pair with roasted chicken or salmon for extra protein.
- Enjoy as a main dish with quinoa or rice.
FAQs About Stuffed Sweet Potatoes with Spinach, Mushroom & Feta
Q: How do you keep stuffed sweet potatoes from getting soggy?
A: Roast them unwrapped and avoid adding too much liquid to the filling.
Q: Can you reheat them the next day?
A: Yes! Reheat at 350°F for 10–15 minutes or microwave for 2 minutes.
Q: What proteins pair best with this dish?
A: Grilled chicken, roasted salmon, or even chickpeas for a vegetarian boost.
Q: Can I freeze stuffed sweet potatoes?
A: Yes, but freeze them without the yogurt sauce. Add the sauce fresh when serving.
Pairings & Serving Suggestions
What to Serve with Stuffed Sweet Potatoes
- Fresh green salad with balsamic vinaigrette
- Roasted chicken or baked salmon
- A light vegetable soup
Beverage Pairings
- Sparkling water with lemon slices
- White wine (Sauvignon Blanc pairs beautifully)
- Herbal teas like chamomile or mint
Conclusion – A Nourishing Meal That Brings Comfort & Flavor Together
These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Drizzled with Lemon Garlic Yogurt Sauce are proof that wholesome food can also be vibrant and comforting. Whether you enjoy them as a main dish or side, this recipe fits into both busy weeknights and relaxed weekend meals.
If you’re looking for more cozy and creative recipes, check out other dishes on Khabarica for fresh ideas.
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Stuffed Sweet Potatoes with Spinach & Feta – Healthy & Flavorful
Description
These stuffed sweet potatoes are roasted until tender, then filled with a savory mix of spinach, mushrooms, feta, and rosemary. A creamy lemon garlic yogurt drizzle makes them irresistible, perfect for dinner, meal prep, or a healthy side dish.
Ingredients
4 medium sweet potatoes
2 tbsp olive oil
4 cups fresh spinach, chopped
2 cups mushrooms, sliced
3 garlic cloves, minced
1 tsp fresh rosemary, finely chopped
½ cup crumbled feta cheese
1 cup plain Greek yogurt
2 tbsp fresh lemon juice
1 tsp lemon zest (optional)
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Scrub and dry sweet potatoes, prick with a fork, rub with olive oil, and roast for 45–50 minutes.
Heat 1 tbsp olive oil in a skillet. Sauté mushrooms until browned, then add garlic and spinach. Cook until wilted.
Stir in feta and rosemary. Remove from heat.
In a bowl, whisk yogurt, lemon juice, zest, and one minced garlic clove. Season with salt and pepper.
Slice roasted potatoes open, fluff flesh with fork, fill with spinach-mushroom mixture, and drizzle with yogurt sauce.
Garnish with extra rosemary or feta. Serve warm.
Notes
Make ahead: roast potatoes and store filling separately for up to 3 days.
For vegan: replace feta with nutritional yeast and use coconut yogurt.
For dairy-free: choose plant-based feta and yogurt.
Nutrition
- Calories: 290
- Sodium: 340mg
- Fat: 7 g
- Carbohydrates: 42g
- Protein: 11g
