Sweet Potato Spinach Feta (Printable Version)
# What You'll Need:
→ Sweet Potato Stuffers
01 -
4 medium sweet potatoes
02 -
2 tablespoons olive oil, plus more for drizzling
03 -
1 small onion, chopped
04 -
2 cloves garlic, chopped
05 -
2 cups button or cremini mushrooms, sliced
06 -
3 cups spinach leaves
07 -
1 tablespoon rosemary, finely chopped
08 -
Salt, as needed
09 -
Black pepper, as needed
10 -
1 teaspoon lemon zest
11 -
1/2 cup feta, crumbled
→ Add-On Toppers
12 -
1/4 cup walnuts, chopped
13 -
1/4 teaspoon chili flakes
# Steps to Follow:
01 -
Turn your oven to 200°C. Scrub sweet potatoes and poke them with a fork. Place on a tray with parchment and bake until soft inside, about 45 to 60 minutes.
02 -
As potatoes bake, pour olive oil in your skillet on medium. Toss in onion and let it get soft for 3 to 4 minutes. Drop in garlic for a minute or so. Next, add mushrooms. Let them brown up, around 5 to 7 minutes. Spinach goes in last—cook just until wilted.
03 -
Add rosemary, salt, pepper, and if you like, a sprinkle of chili flakes. Give it all a minute. Take off the heat, then stir in lemon zest and crumbled feta until it’s a happy mix.
04 -
Let the potatoes cool a couple minutes when they’re ready. Cut them open down the middle, keeping the bottoms together. Squeeze the ends to make room, then pile in the mushroom-spinach filling.
05 -
Scatter chopped walnuts on top, drizzle with more olive oil, and dust on more chili flakes if that’s your thing. Serve these up warm right away.
# Additional Tips:
01 -
To go plant-based, swap out feta with a vegan cheese or nutritional yeast, and skip walnuts if staying nut-free.