Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

These stuffed sweet potatoes combine creamy roasted sweet potatoes, savory sautéed mushrooms and spinach, tangy feta, and fragrant rosemary, finished with vibrant basil pesto. Perfect as a vegetarian main or impressive side dish.

Key Techniques
Roasting Sweet Potatoes: Caramelizes natural sugars for depth of flavor.

Sautéing Mushrooms: Medium-high heat concentrates umami and reduces moisture.

Emulsifying Pesto: Blends basil, nuts, garlic, and oil into a smooth sauce.

Ingredients
Sweet Potatoes

4 medium sweet potatoes (1.5 lbs / 700g)

1 tbsp olive oil

½ tsp salt

Filling

1 tbsp olive oil

8 oz (225g) cremini mushrooms, diced

2 cloves garlic, minced

4 cups fresh spinach

½ tsp dried rosemary

¼ tsp black pepper

½ cup (75g) crumbled feta

Basil Pesto

2 cups fresh basil leaves, packed

¼ cup (30g) pine nuts

1 small garlic clove

¼ cup (25g) grated Parmesan

¼ cup (60ml) extra-virgin olive oil

1 tbsp lemon juice

Salt & pepper to taste

Instructions

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