Name: Stuffed Sweet Potatoes with Spinach, Avocado, Mushrooms, Feta, Walnuts & Sticky Cranberry Maple
Prep time: 15 min
Cook time: 55 min
Total time: PT-497781H11M
Cuisine: Mediterranean
Ingredients: 3–4 medium sweet potatoes; 1 tablespoon olive oil; 1/2 teaspoon paprika; Salt and black pepper, to taste; 1 tablespoon olive oil; 2 cups mushrooms, sliced; 2 cups fresh spinach; 2 garlic cloves, minced; 1 ripe avocado, diced; 1/2 cup crumbled feta cheese; 1/3 cup walnuts, toasted and roughly chopped; Salt and black pepper, to taste; 1/3 cup cranberry sauce; 2 tablespoons maple syrup; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon fresh thyme leaves

Description

These Stuffed Sweet Potatoes with Spinach, Avocado, Mushrooms, Feta, Walnuts & Sticky Cranberry Maple are a colourful vegetarian meal featuring tender roasted sweet potatoes filled with golden mushrooms and wilted spinach, then topped with creamy avocado, salty feta, toasted walnuts, and a glossy cranberry maple glaze.

Ingredients

For the Sweet Potatoes:

3–4 medium sweet potatoes

1 tablespoon olive oil

1/2 teaspoon paprika

Salt and black pepper, to taste

For the Filling:

1 tablespoon olive oil

2 cups mushrooms, sliced

2 cups fresh spinach

2 garlic cloves, minced

1 ripe avocado, diced

1/2 cup crumbled feta cheese

1/3 cup walnuts, toasted and roughly chopped

Salt and black pepper, to taste

For the Sticky Cranberry Maple:

1/3 cup cranberry sauce

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon fresh thyme leaves

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Instructions

Preheat the oven to 425°F (220°C).

Pierce each sweet potato several times with a fork.

Rub the sweet potatoes with olive oil, paprika, salt, and black pepper.

Place them on a baking sheet and roast for 45–55 minutes, or until completely tender.

While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden.

Add the minced garlic and cook for about 30 seconds, until fragrant.

Stir in the fresh spinach and cook until wilted.

Season with salt and black pepper.

Combine the cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, and fresh thyme in a small saucepan.

Warm over low heat for 3–4 minutes, stirring until smooth, glossy, and slightly thickened.

Remove from the heat and set aside.

Remove the roasted sweet potatoes from the oven and allow them to cool slightly.

Slice each sweet potato lengthwise.

Gently fluff the centre with a fork while keeping the skin intact.

Divide the warm mushroom and spinach mixture between the sweet potatoes.

Top each stuffed sweet potato with diced avocado.

Sprinkle with crumbled feta cheese.

Add the toasted, roughly chopped walnuts.

Drizzle the sticky cranberry maple glaze over each stuffed sweet potato.

Garnish with extra walnuts and fresh herbs if desired.

Serve immediately while warm.

Notes

Choose evenly sized sweet potatoes for consistent roasting.

Make sure the sweet potatoes are completely tender before stuffing.

Cook the mushrooms until golden for deeper savoury flavour.

Add the avocado last so it stays fresh and creamy.

Warm the cranberry maple glaze gently to create a smooth, glossy consistency.

For entertaining, prepare the sweet potatoes and mushroom-spinach filling ahead of time, then add the avocado, feta, walnuts, and glaze just before serving.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Main Course
Method: Baking
Cuisine: Mediterranean