Description
Twice-Baked Sweet Potatoes with Spinach, Mushroom & Feta are a delicious and nutritious dish that perfectly balances sweet and savory flavors. This recipe features the natural sweetness of baked sweet potatoes filled with a creamy mixture of sautéed spinach, mushrooms, and tangy feta cheese. Ideal for both weeknight dinners and special gatherings, these twice-baked potatoes are not only easy to prepare but also packed with vitamins and minerals. With just a few simple steps, you can create an impressive dish that will leave your guests asking for seconds.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 small red onion
- 2 cups fresh baby spinach
- 1 cup mushrooms (cremini or button)
- 2 garlic cloves
- 1/2 cup crumbled feta cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and bake directly on the oven rack for 45–50 minutes until tender.
- While baking, heat olive oil in a skillet over medium heat. Sauté chopped onion for about 3–4 minutes until soft.
- Add diced mushrooms and minced garlic to the skillet; cook for another 4–5 minutes until tender.
- Stir in chopped spinach and season with salt, pepper, and smoked paprika; cook until wilted (about 2 minutes) then remove from heat.
- Cut baked sweet potatoes in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer inside the skins.
- Mash the sweet potato flesh lightly; mix in the sautéed vegetables and crumbled feta until well combined.
- Stuff the mixture back into each potato skin and place in a baking dish.
- Melt butter in a saucepan; stir in parsley, oregano, and garlic powder before drizzling over stuffed potatoes.
- Bake again for 10–12 minutes until heated through and golden on top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato half (180g)
- Calories: 290
- Sugar: 6g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg