Description
This recipe features a delightful combination of flavors with a creamy texture that balances the richness of the sweet potatoes and the freshness of the spinach and avocado
It offers a nutritious and satisfying meal that is both colorful and appealing making it perfect for any time of the day
Ingredients
• 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 the oven to 400°F (200°C) Wash the sweet potatoes and pierce them with a fork
Place the sweet potatoes on a baking sheet lined with parchment paper and roast for 45 to 60 minutes until they are tender when pierced with a fork
While the sweet potatoes are roasting heat the olive oil in a skillet over medium heat
Add the diced onion and cook for 3 to 4 minutes until it becomes translucent
Add the sliced mushrooms and sauté for another 5 minutes until they are soft
Stir in the chopped spinach and cook until wilted Season the mixture with garlic powder salt and pepper to taste
Remove the skillet from heat and mix in the crumbled feta cheese
When the sweet potatoes are cool enough to handle cut each one in half lengthwise
Scoop out some of the sweet potato flesh to create space for the filling then fluff the remaining flesh inside the skins
Spoon the spinach and mushroom mixture into each sweet potato half
Top with diced avocado if using and sprinkle with chopped fresh parsley
Serve the stuffed sweet potatoes warm
Notes
Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom and Feta
Ensure potatoes are baked until soft but not mushy
Cool slightly before stuffing to avoid sogginess
Use fresh spinach for best flavor
Serve immediately for optimal texture and taste
- Prep Time: 15
- Cook Time: 60