Description
These loaded sweet potatoes are a hearty vegetarian meal featuring fluffy roasted sweet potatoes topped with garlicky sautĂ©ed mushrooms, wilted spinach, creamy feta, fresh herbs, and a smooth avocado sauce. It’s colorful, satisfying, and packed with comforting savory flavors.
Ingredients
For the Sweet Potatoes
2 large sweet potatoes
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Mushroom & Spinach Topping
2 tbsp olive oil
8 oz (225 g) mushrooms, sliced
2 cloves garlic, minced
4 cups fresh baby spinach
1/2 tsp dried thyme
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped
For the Creamy Avocado Sauce
1 ripe avocado
1/4 cup plain Greek yogurt or sour cream
1 tbsp fresh lemon juice
1 small garlic clove
2 tbsp fresh parsley or cilantro
2 tbsp water, plus more as needed
1/4 tsp salt
1/4 tsp black pepper
For Topping
1/2 cup crumbled feta cheese
1 tbsp fresh parsley, chopped
Pinch of red pepper flakes, optional
Instructions
1. Preheat the oven to 425°F (220°C). Wash and scrub the sweet potatoes thoroughly, then pat them dry.
2. Pierce each sweet potato several times with a fork. Rub with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.
3. Place the sweet potatoes on a parchment-lined baking sheet and roast for 45–60 minutes, or until completely tender when pierced with a knife.
4. While the sweet potatoes roast, prepare the mushroom topping. Heat olive oil in a large skillet over medium-high heat.
5. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until deeply browned and most of their moisture has evaporated.
6. Add the minced garlic, dried thyme, Italian seasoning, salt, and black pepper. Cook for another 1–2 minutes until fragrant.
7. Add the spinach and cook for 2–3 minutes, stirring, until wilted. Remove from the heat and stir in the fresh parsley.
8. Make the avocado sauce by blending the avocado, Greek yogurt, lemon juice, garlic, fresh parsley or cilantro, water, salt, and black pepper until smooth and creamy. Add a little more water if needed to reach a drizzleable consistency.
9. When the sweet potatoes are tender, carefully slice each one lengthwise, leaving the bottom intact. Gently press the sides apart and fluff the inside with a fork.
10. Spoon the sautéed spinach and mushrooms generously over each sweet potato.
11. Sprinkle with crumbled feta cheese and drizzle generously with the creamy avocado sauce.
12. Finish with fresh parsley and optional red pepper flakes. Serve immediately while the sweet potatoes and topping are warm.
Notes
For the best texture, choose medium-to-large sweet potatoes that are similar in size so they cook evenly. Do not overcrowd the mushroom pan; cook in batches if necessary so the mushrooms brown instead of steaming. Baby spinach can be replaced with kale or Swiss chard. Feta can be substituted with goat cheese or another crumbly cheese. For a vegan version, use dairy-free yogurt and replace the feta with a plant-based feta or toasted nuts. The avocado sauce is best served fresh, but it can be refrigerated in an airtight container for up to 1 day. Add chickpeas, crispy lentils, or black beans for extra protein. Serve with a simple green salad for a complete vegetarian dinner.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean