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