Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato with a fork and place them on a baking sheet. Bake for about 45-60 minutes or until tender.
STEP 2: MAKE THE FILLING
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes.
Add Spinach: Stir in the fresh spinach and oregano, cooking until the spinach is wilted. Season with salt and pepper to taste.
STEP 3: COMBINE AND STUFF
Mix Filling:
Remove the skillet from heat and fold in the crumbled feta cheese.
Stuff Sweet Potatoes:
Once the sweet potatoes are done baking, let them cool slightly.
Cut them in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
Spoon the spinach and mushroom mixture into each sweet potato half.
STEP 4: GARNISH AND SERVE
Drizzle with Dressing: Drizzle balsamic glaze over the stuffed sweet potatoes and garnish with chopped fresh parsley.
Enjoy your Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta, a delightful and nutritious dish that’s perfect for any meal!
Tips
1. Choose the right sweet potatoes: Select sweet potatoes that are high in moisture and have a sweet, nutty flavor.
2. Don’t overbake: Bake the sweet potatoes until they’re tender, but still slightly firm.
3. Use fresh spinach: Fresh spinach has a milder flavor and a more vibrant color than frozen spinach.
4. Add some heat: Add some red pepper flakes or diced jalapeños to give the filling a spicy kick.
Nutritional Information (per serving)
Calories: 400-450
Protein: 15-20g
Fat: 20-25g
Saturated Fat: 5-7g
Carbohydrates: 40-45g
Fiber: 5-7g
Sugar: 5-7g
