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