Savory Stuffed Sweet Potatoes: A Healthy and Hearty Meal

These hearty and delicious Stuffed Sweet Potatoes are the perfect comfort food, packed with nutrients and flavor. This vegan recipe is easy to make and customizable to your taste preferences.

Ingredients:

• 4 medium-sized sweet potatoes
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh mushrooms, sliced (button or cremini)
• 3 cups fresh spinach leaves
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• Salt and black pepper, to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped walnuts (optional, for extra crunch)
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly, then pierce them with a fork several times. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork.
2. Sauté the Filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another minute, stirring frequently to prevent burning. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. Add the fresh spinach and cook until wilted, about 2-3 minutes. Stir in chopped rosemary, salt, black pepper, and red pepper flakes (if using). Mix well and cook for another minute. Remove the skillet from heat and fold in the crumbled feta cheese and lemon zest.
3. Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Gently press the ends of the sweet potato together to open up the center, creating a pocket for the filling. Spoon the mushroom, spinach, and feta mixture into each sweet potato, filling them generously.
4. Garnish and Serve: Top each stuffed sweet potato with a sprinkle of chopped walnuts for added crunch (optional). Drizzle a little olive oil over the top for extra flavor and shine. Serve hot and enjoy your nutrient-packed stuffed sweet potatoes!

Savory Stuffed Sweet Potatoes: A Healthy and Hearty Meal

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Ingredients

Scale 1x2x3x

• 4 medium-sized sweet potatoes
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh mushrooms, sliced (button or cremini)
• 3 cups fresh spinach leaves
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• Salt and black pepper, to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped walnuts (optional, for extra crunch)
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Instructions

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly, then pierce them with a fork several times. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork.
2. Sauté the Filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for another minute, stirring frequently to prevent burning. Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. Add the fresh spinach and cook until wilted, about 2-3 minutes. Stir in chopped rosemary, salt, black pepper, and red pepper flakes (if using). Mix well and cook for another minute. Remove the skillet from heat and fold in the crumbled feta cheese and lemon zest.
3. Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool for a few minutes. Slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Gently press the ends of the sweet potato together to open up the center, creating a pocket for the filling. Spoon the mushroom, spinach, and feta mixture into each sweet potato, filling them generously.
4. Garnish and Serve: Top each stuffed sweet potato with a sprinkle of chopped walnuts for added crunch (optional). Drizzle a little olive oil over the top for extra flavor and shine. Serve hot and enjoy your nutrient-packed stuffed sweet potatoes!

Prep Time: 20 minutes | Cook Time: 45-60 minutes | Total Time: 1 hour 5-10 minutes

• Author: Olivia Chen

Prep Time: 20 minutes | Cook Time: 45-60 minutes | Total Time: 1 hour 5-10 minutes

FAQ:

• Can I use different vegetables? Absolutely! Feel free to experiment with different vegetables like broccoli, cauliflower, or bell peppers.
• Can I make this dish ahead of time? You can prepare the sweet potatoes and filling ahead of time and assemble them just before serving.
• Can I freeze this dish? While you can’t freeze the assembled stuffed sweet potatoes, you can freeze the filling for later use.

Conclusion

These hearty and flavorful Stuffed Sweet Potatoes are a perfect comfort food that’s both delicious and nutritious. They’re easy to customize to your liking, making them a versatile and satisfying meal.