Délicieuses Patates Douces Farcies | Recette Facile, Saine & Famille Approuvée

Introduction

Cooking has always been more than just putting ingredients together—it’s about holding onto the stories and flavors that connect us to those who came before. Growing up, watching my grandmother in the kitchen was magic; there were pans clanging, laughter filling the air, and those moments when a splash of something unexpected turned a simple dish into a memorable feast. This recipe for stuffed sweet potatoes, brimming with spinach, creamy avocado, earthy mushrooms, and tangy feta, is my way of keeping those traditions alive while adding a bit of my own twist. It’s the kind of meal that comforts you like a warm hug and reminds you that food is where memories live. Print

Preparing time

10 minutes

Cooking time

45 to 60 minutes

Ingredients and measurement

4 medium sweet potatoes 2 tablespoons olive oil Salt and pepper, to taste 1 small onion, diced 2 cups fresh spinach, chopped 1 cup mushrooms, sliced 1 teaspoon garlic powder ½ cup feta cheese, crumbled 1 ripe avocado, diced (optional) Fresh parsley, chopped (for garnish)

Instructions

Preheat and prepare sweet potatoes

Preheat your oven to 400°F (200°C). Give those sweet potatoes a good wash and poke them a few times with a fork to help them cook evenly.

Roast the sweet potatoes

Place them on a baking sheet lined with parchment paper. Pop them into the oven and roast for about 45 to 60 minutes. Check by piercing with a fork—they should be soft and cozy inside.

Sauté the veggies

While they roast, warm the olive oil over medium heat in a skillet. Toss in the diced onion, cooking until it starts to look nice and translucent, about 3 to 4 minutes.

Add mushrooms and spinach

Add sliced mushrooms and cook until they’re soft, around 5 minutes. Stir in chopped spinach and cook just until it wilts. Season with garlic powder, salt, and pepper to your liking.

Mix in feta

Turn off the heat and stir the crumbled feta cheese into the veggie mix. The warmth will soften it perfectly.

Prepare sweet potatoes for filling

Once cool enough to handle (don’t burn your fingers like I did the first time!), cut each sweet potato in half lengthwise. Scoop out some of the inside, leaving enough to keep the shape, and fluff up the rest.

Stuff and garnish

Spoon the spinach-mushroom-feta filling into each half. If you like, top with diced avocado for some creamy coolness and sprinkle fresh parsley over everything.

Serve warm

Serve these beauties while warm and get ready for some serious comfort food hugs.

Notes

Adjusting roasting time

Ovens differ, so keep an eye on those sweet potatoes after 45 minutes. If they aren’t tender yet, give them a bit more time—you want them just soft enough to scoop easily.

Optional avocado tips

Add the avocado right before serving to keep it fresh and green. If you prep ahead, keep it separate until last minute or it might turn a little brown.

Cheese alternatives

If feta’s not your thing, goat cheese or a mild ricotta works well to keep the tangy creaminess going.

Don’t toss those scooped potato bits!

I sometimes mix them back into the veggie filling or save for mashed sweet potatoes later—it’s a great little bonus snack or addition.

Use fresh herbs generously

The parsley is not just for looks! It adds brightness that beautifully balances the richness of the filling.

Cooking tips : Roasting Sweet Potatoes

Check doneness with a fork

Piercing your sweet potatoes with a fork before roasting helps steam escape, and poking them again at the end tells you if they’re tender inside. Sometimes, even after an hour, a potato might feel a bit firm—no worries! Just pop it back in for 10-15 more minutes. Sweet potatoes can be stubborn like that.

Use parchment paper for easy cleanup

Line your baking sheet with parchment paper so those natural sugars don’t stick and burn. I once ignored this step and ended up scrubbing for half an hour. Lesson learned.

Cooking tips : Sautéing Vegetables

Go low and slow with onions

Cooking your diced onion until translucent releases sweetness without burning. Medium heat is perfect because high heat can make onions bitter fast. I’ve definitely ruined batches by rushing this step — patience pays off.

Don’t crowd the pan

Give mushrooms space to cook; they release water and steam if too crowded, which makes them soggy instead of nicely browned. If your skillet’s small, cook them in batches.

Timing for spinach

Add chopped spinach last since it wilts quickly, and overcooking can make it mushy and dull in flavor. Stir it just until it softens.

Cooking tips : Mixing and Serving

Mix feta off heat

Add the crumbled feta to the veggies after removing from heat to keep its creamy texture intact instead of melting away. Last time I added it too soon, and it turned into a sad gooey mess.

Avocado freshness

Dicing avocado at the last minute keeps it bright and fresh. If you prep too early, it might brown and feel less appetizing.

Use fresh parsley for garnish

Fresh parsley adds a lovely pop of color and freshness at the end—don’t skip it! Even if you’re in a rush, a quick sprinkle makes the dish feel special.

FAQ

Can I substitute feta with another cheese?

Yes! Goat cheese or ricotta can work well too, offering a creamy tang, but avoid anything too strong that might overpower the delicate veggies.

What if I don’t have fresh spinach?

Frozen spinach works, but be sure to thaw and squeeze out excess water before adding so the mixture isn’t soggy.

How do I store leftovers?

Keep stuffed sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding fresh avocado after warming.

Can I make this vegan?

Absolutely! Just skip the feta and avocado or use a plant-based cheese to keep it dairy-free and delicious.

Conclusion

These stuffed sweet potatoes are such a cozy, comforting meal that warms you from the inside out without feeling heavy. I love how the earthiness of mushrooms and the fresh spinach blend beautifully with the creamy feta — actually, there’s something extra satisfying about scooping out that fluffy sweet potato flesh and filling it up with all those flavors. If you’re anything like me, you might find yourself thinking, “Why didn’t I try this sooner?” Plus, adding the avocado at the end brings this silky texture that just makes each bite feel indulgent but still wholesome. It’s honestly a perfect dish for when you want something nourishing but also kinda fancy without the fuss. And guess what? It’s super easy to switch it up or throw in whatever veggies you’ve got hanging out in the fridge!

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