Homemade Sweet Potatoes Filled with Spinach, Mushrooms, Feta, and Rosemary, Topped with Garlic Lemon Yogurt Drizzle

As a busy mom, I know how challenging it can be to whip up something delicious and nutritious after a long day. That’s why I absolutely adore these homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary, topped with a garlic lemon yogurt drizzle. They’re not just a meal; they’re a warm hug on a plate! This recipe is perfect for impressing your loved ones or simply treating yourself to something special. Plus, it’s quick and easy, making it a fantastic solution for those hectic weeknights.

Why You’ll Love This Homemade Sweet Potatoes Filled with Spinach, Mushrooms, Feta, and Rosemary, Topped with Garlic Lemon Yogurt Drizzle

This dish is a delightful blend of flavors and textures that will make your taste buds dance! It’s not only easy to prepare but also packed with nutrients, making it a guilt-free indulgence. The sweet potatoes provide a comforting base, while the savory filling adds a burst of flavor. Plus, the garlic lemon yogurt drizzle elevates it to a whole new level. Trust me, you’ll want to make this again and again!

Ingredients for Homemade Sweet Potatoes Filled with Spinach, Mushrooms, Feta, and Rosemary, Topped with Garlic Lemon Yogurt Drizzle

Gathering the right ingredients is the first step to creating these delightful homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary. Here’s what you’ll need:

Sweet Potatoes: These vibrant tubers are the star of the dish, offering natural sweetness and a creamy texture.
Fresh Spinach: Packed with vitamins, spinach adds a lovely green color and a nutritious boost to the filling.
Mushrooms: Chopped mushrooms bring an earthy flavor and a satisfying bite to the mix.
Feta Cheese: This crumbly cheese adds a tangy richness that perfectly complements the sweet potatoes.
Fresh Rosemary: A fragrant herb that elevates the dish with its aromatic notes, making every bite a delight.
Plain Yogurt: Used for the drizzle, yogurt adds creaminess and a refreshing tang to balance the flavors.
Garlic: Minced garlic infuses the yogurt drizzle with a punch of flavor that ties everything together.
Lemon Juice: A splash of lemon juice brightens the yogurt drizzle, enhancing the overall taste.
Salt and Pepper: Essential seasonings that bring out the flavors of all the ingredients.

Feel free to get creative! You can add other vegetables like bell peppers or zucchini to the filling for extra flavor and nutrition. If you’re looking for a vegan option, simply swap the feta for a plant-based cheese and use dairy-free yogurt. For exact measurements, check the bottom of the article where you can find everything available for printing.

How to Make Homemade Sweet Potatoes Filled with Spinach, Mushrooms, Feta, and Rosemary, Topped with Garlic Lemon Yogurt Drizzle

Now that you have all your ingredients ready, let’s dive into the fun part—making these delicious homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary! Follow these simple steps, and you’ll have a meal that’s not only tasty but also visually stunning.

Step 1: Preheat the Oven

First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your sweet potatoes cook evenly and become perfectly tender. Think of it as warming up your kitchen for a cozy meal!

Step 2: Prepare the Sweet Potatoes

Next, wash your sweet potatoes thoroughly under running water. Use a fork to pierce them a few times. This allows steam to escape while they bake. Place them on a baking sheet and pop them in the oven for 45-60 minutes. You’ll know they’re done when they’re soft to the touch. The aroma will fill your kitchen, making your mouth water!

Step 3: Sauté the Vegetables

While the sweet potatoes are baking, let’s sauté the vegetables. In a skillet over medium heat, add a splash of olive oil. Once hot, toss in the chopped mushrooms. Sauté them until they’re soft and golden, about 5-7 minutes. Then, add the fresh spinach and cook until it wilts. This step is where the magic happens—those earthy mushrooms and vibrant spinach create a flavor explosion!

Step 4: Mix the Filling

Remove the skillet from heat and stir in the crumbled feta cheese and chopped rosemary. Season with salt and pepper to taste. The feta adds a creamy tang that pairs beautifully with the sweet potatoes. Make sure to mix everything well so each bite is packed with flavor!

Step 5: Prepare the Sweet Potatoes for Filling

Once your sweet potatoes are baked and tender, take them out of the oven and let them cool for a few minutes. Carefully cut each potato in half lengthwise. Use a spoon to scoop out some of the flesh, creating a little boat for your filling. Don’t toss that flesh! We’ll use it in the next step.

Step 6: Refill the Sweet Potatoes

Now, take the scooped sweet potato flesh and mix it with the sautéed vegetable filling. Stir until well combined. Then, refill the sweet potato skins with this delicious mixture. It’s like giving your sweet potatoes a tasty makeover!

Step 7: Make the Garlic Lemon Yogurt Drizzle

In a small bowl, combine the plain yogurt, minced garlic, lemon juice, and a pinch of salt. Mix until smooth. This drizzle adds a refreshing zing that balances the richness of the filling. It’s the perfect finishing touch!

Step 8: Serve and Enjoy

To serve, place the filled sweet potatoes on a beautiful platter. Drizzle the garlic lemon yogurt over the top, and if you’re feeling fancy, garnish with a sprinkle of extra rosemary. Your homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary are now ready to impress! Enjoy every bite!

Tips for Success

Choose sweet potatoes that are firm and free of blemishes for the best flavor.
Don’t rush the sautéing process; let the mushrooms get golden for maximum flavor.
Feel free to experiment with herbs like thyme or oregano for a different twist.
Make extra garlic lemon yogurt drizzle; it’s great on salads too!
Store leftovers in an airtight container for up to three days.

Equipment Needed

Baking Sheet: A standard baking sheet works perfectly. You can also use a glass dish if you prefer.
Skillet: A non-stick skillet is ideal for sautéing. A regular skillet will do just fine too.
Mixing Bowl: Any bowl will work for mixing the filling and yogurt drizzle.
Spoon: A sturdy spoon is essential for scooping and mixing.

Variations

Spicy Kick: Add a pinch of red pepper flakes to the sautéed vegetables for a bit of heat.
Cheesy Delight: Swap feta for shredded mozzarella or cheddar for a gooey, melty filling.
Herb Infusion: Experiment with different herbs like basil or dill for a fresh twist.
Protein Boost: Mix in cooked quinoa or shredded chicken for added protein and heartiness.
Nutty Crunch: Top with toasted pine nuts or walnuts for a delightful crunch.

Serving Suggestions

Pair with a crisp green salad for a refreshing contrast.
Serve alongside roasted vegetables for a colorful plate.
A glass of chilled white wine complements the flavors beautifully.
Garnish with fresh herbs for an elegant touch.
Consider adding a side of quinoa for extra protein.

Frequently Asked Questions (FAQs)

Q: Can I make these homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary ahead of time?

A: Absolutely! You can prepare the filling and bake the sweet potatoes in advance. Just store them in the fridge and reheat before serving. This makes it a perfect option for busy weeknights!

Q: What can I substitute for feta cheese in this recipe?

A: If you’re looking for a dairy-free option, try using a plant-based cheese. You can also use ricotta or goat cheese for a different flavor profile. Each will add its unique twist to the dish!

Q: How do I store leftovers of the filled sweet potatoes?

A: Store any leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven or microwave until warmed through. They make for a quick and tasty lunch!

Q: Can I add more vegetables to the filling?

A: Definitely! Feel free to get creative. Bell peppers, zucchini, or even kale can be great additions. Just sauté them along with the mushrooms and spinach for a colorful and nutritious filling.

Q: Is this recipe suitable for a gluten-free diet?

A: Yes! These homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary are naturally gluten-free. Just ensure that any additional ingredients you use, like yogurt, are also gluten-free.

Final Thoughts

Creating these homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary is more than just cooking; it’s about bringing joy to your table. Each bite is a delightful combination of flavors that warms the heart and nourishes the body. I love how this dish transforms simple ingredients into something extraordinary, making it perfect for family dinners or special occasions. Plus, the garlic lemon yogurt drizzle adds a refreshing twist that ties everything together. I hope you enjoy making and sharing this recipe as much as I do. Happy cooking!

Homemade sweet potatoes filled with spinach, mushrooms, feta, and rosemary for a delicious twist!

Author: Melissa
Total Time: 75 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious twist on sweet potatoes, filled with spinach, mushrooms, feta, and rosemary, topped with a garlic lemon yogurt drizzle.

Ingredients

Scale

4 medium sweet potatoes
2 cups fresh spinach
1 cup mushrooms, chopped
1/2 cup feta cheese, crumbled
1 tablespoon fresh rosemary, chopped
1 cup plain yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Wash and pierce the sweet potatoes with a fork, then bake for 45-60 minutes until tender.
In a skillet, sauté the mushrooms until soft, then add the spinach and cook until wilted.
Remove from heat and stir in feta cheese and rosemary. Season with salt and pepper.
Once the sweet potatoes are cooked, cut them in half and scoop out some flesh to create space for the filling.
Mix the scooped sweet potato flesh with the spinach mixture and refill the sweet potato skins.
For the garlic lemon yogurt drizzle, mix yogurt, minced garlic, lemon juice, and a pinch of salt in a bowl.
Drizzle the yogurt mixture over the filled sweet potatoes before serving.

Notes

Feel free to add other vegetables to the filling.
For a vegan option, substitute feta with a plant-based cheese and use dairy-free yogurt.
These can be made ahead of time and reheated before serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking and Sautéing
Cuisine: American

Nutrition

Serving Size: 1 filled sweet potato
Calories: 320
Sugar: 6g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 10g
Cholesterol: 20mg

Keywords: homemade sweet potatoes, spinach, mushrooms, feta, rosemary, garlic lemon yogurt drizzle