Roast the Sweet Potatoes
Preheat oven to 375°F (190°C).
Scrub, dry, and prick potatoes with a fork. Rub with olive oil and salt.
Roast 45–55 minutes until tender.
Tip: For crispier skins, increase to 400°F (200°C) for the last 10 minutes.
2. Sauté the Filling
Heat olive oil in a pan over medium-high heat.
Add mushrooms; cook ~5 min until browned.
Stir in garlic, rosemary, salt, and pepper; cook 1 minute.
Add spinach and wilt (~2 min). Remove from heat and mix in feta.
3. Make the Basil Pesto
Blend basil, pine nuts, garlic, and Parmesan in a food processor.
Drizzle in olive oil while blending.
Stir in lemon juice; season to taste.
Tip: Add water if pesto is too thick.
4. Assemble & Serve
Slice sweet potatoes and fluff insides with a fork.
Fill with mushroom-spinach mixture; drizzle with pesto.
Garnish with extra feta and fresh basil.
Troubleshooting
Potatoes too hard? Roast longer or microwave 2–3 minutes first.
Filling too watery? Cook mushrooms longer.
Pesto too bitter? Add more Parmesan or a pinch of sugar.
Creative Variations
Protein Boost: Add lentils, chickpeas, or shredded chicken.
Vegan: Use tofu feta and nutritional yeast instead of Parmesan.
Spicy: Mix in harissa or chili flakes.
Nut-Free Pesto: Use sunflower seeds instead of nuts.
Serving Suggestions
Pair with a crisp green salad or garlic bread.
Serve alongside grilled chicken or fish.
Drizzle with balsamic glaze for extra tang.
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