Description
Healthy, hearty, and full of flavor — these stuffed sweet potatoes are loaded with creamy feta, sautéed veggies, and a hint of crunch. A satisfying vegetarian meal that’s perfect for lunch or dinner.
Ingredients
For the potatoes:
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2 large sweet potatoes
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Salt and pepper, to taste
For the filling:
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About 50g feta cheese
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20–30g pine nuts
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Grated parmesan (to taste)
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Fresh cress or microgreens (for garnish)
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1 small onion, finely chopped (optional)
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100–150g mushrooms, sliced
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1–2 garlic cloves, minced (optional)
For the spinach:
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2 handfuls of fresh or frozen spinach
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2–3 tablespoons grated parmesan
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1–2 teaspoons cream cheese (optional)
Instructions
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Preheat your oven to 400°F (200°C).
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Prick the sweet potatoes with a fork and roast them for 45–60 minutes, until soft.
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Meanwhile, sauté mushrooms in a bit of olive oil. Add onion and garlic if using, and cook until soft.
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Add the spinach and let it wilt, then stir in parmesan and cream cheese. Season with salt and pepper.
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Toast the pine nuts in a dry pan until golden.
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Once the sweet potatoes are cooked, slice them open and fluff the insides with a fork.
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Fill them with the spinach-mushroom mixture, top with crumbled feta, pine nuts, and extra parmesan.
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Garnish with cress or microgreens, and serve warm.
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Optional: place back in the oven for 5–10 minutes to melt the cheese slightly.
Notes
Add a drizzle of lemon juice or balsamic glaze for extra brightness.
Make it vegan by using plant-based feta and cream cheese.
Great for meal prep — the filling stores well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mediterranean