Description
A delicious and nutritious meal featuring stuffed sweet potatoes filled with spinach, mushrooms, feta, and rosemary, topped with a creamy yogurt sauce.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup spinach, chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup feta cheese, crumbled
- 1 tsp fresh rosemary, chopped
- 1/4 cup plain yogurt
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork, then bake for 45-50 minutes until tender.
- Heat olive oil in a pan over medium heat, sauté mushrooms until soft.
- Add spinach and rosemary, cook until spinach wilts. Season with salt and pepper.
- Slice baked sweet potatoes open and stuff with the spinach-mushroom mixture.
- Sprinkle feta cheese on top and drizzle with yogurt sauce.
- Serve warm.
Notes
- Sweet potatoes can be microwaved for a quicker cook time.
- Substitute feta with goat cheese for a variation.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Keywords: stuffed sweet potatoes, healthy meal, vegetarian recipe