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Sweet potatoes have surged in popularity in recent years, emerging as a staple in many households focused on healthy eating. Renowned for their vibrant orange hue and naturally sweet flavor, these tubers have become a favorite among health enthusiasts, nutritionists, and foodies alike. Their versatility allows them to shine in both sweet and savory dishes, making them a fantastic base for a multitude of meals. In this recipe, we will explore a delightful twist on the classic stuffed potato: Savory Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta. This dish is not only visually appealing but also packed with nutrition, making it an ideal option for lunch or dinner.

Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta Recipe

Elevate your dinner with these savory stuffed sweet potatoes, packed with a delicious filling of sautéed spinach, mushrooms, and creamy feta cheese. This recipe is simple to make, taking only 15 minutes of prep time before baking to perfection. The sweet potatoes create the ideal vessel for the hearty filling, making it a nutritious and satisfying meal. Perfect for a cozy weeknight dinner or meal prep, and don’t forget to garnish with fresh parsley for that extra touch. Enjoy this wholesome delight!
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Ingredients
  

4 medium-sized sweet potatoes

2 cups fresh spinach, chopped

1 cup mushrooms, diced (cremini or button work well)

1 cup feta cheese, crumbled

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake the Sweet Potatoes: Prick the sweet potatoes several times with a fork, and place them on a baking sheet. Bake in the preheated oven for about 45-60 minutes, or until they are tender and easily pierced with a knife.

      Prepare the Filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

        Add the Garlic and Mushrooms: Stir in the minced garlic, followed by the diced mushrooms. Cook for another 5-7 minutes, until the mushrooms are browned and softened.

          Add Spinach: Add the chopped spinach to the skillet, cooking until it wilts down, about 2-3 minutes. Stir in the dried oregano, paprika, and season with salt and pepper to taste. Remove from heat.

            Combine with Feta: In a large bowl, mix the cooked vegetables with the crumbled feta cheese, combining thoroughly.

              Stuff the Potatoes: Once the sweet potatoes are fully cooked, remove them from the oven and let them cool slightly. Carefully slice them in half lengthwise and scoop out a small amount of flesh to create space for the filling. Mix the scooped sweet potato flesh into the vegetable and feta mixture if desired.

                Fill and Bake Again: Generously fill each sweet potato half with the spinach, mushroom, and feta mixture. Place the stuffed sweet potatoes back on the baking sheet and return to the oven for an additional 10 minutes to warm everything through.

                  Serve: Remove from the oven, garnish with fresh parsley if desired, and serve warm.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4