Description
Stuffed Sweet Potatoes with Spinach, Avocado, Mushroom & Feta are a colourful and satisfying meal made with tender roasted sweet potatoes, savoury mushrooms, wilted spinach, creamy avocado and salty feta. Everything comes together with simple seasonings, fresh herbs and a little lemon for a bright finish.
Ingredients
4 medium sweet potatoes
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
8 oz (225 g) mushrooms, sliced
3 cups fresh spinach
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp smoked paprika
Salt and black pepper, to taste
2 ripe avocados, diced
3/4 cup (110 g) crumbled feta cheese
1 tbsp fresh lemon juice
2 tbsp fresh parsley or cilantro, chopped
Pinch of chilli flakes, optional
Instructions
1. Preheat the oven to 425°F (220°C). Pierce the sweet potatoes several times with a fork. Rub them lightly with olive oil and season with salt and black pepper. Place them on a baking sheet and bake for 40–50 minutes, until completely tender.
2. While the sweet potatoes bake, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and most of their moisture has evaporated.
3. Stir the minced garlic, dried oregano, smoked paprika, salt and black pepper into the mushrooms. Add the fresh spinach and cook for 2–3 minutes, until wilted. Remove the skillet from the heat.
4. Place the diced avocado in a bowl and gently toss with fresh lemon juice, chopped parsley or cilantro and chilli flakes if using.
5. Allow the baked sweet potatoes to cool for a few minutes. Cut a deep slit down the centre of each potato and gently press the sides apart.
6. Fluff the sweet potato flesh lightly with a fork. Spoon the warm mushroom and spinach mixture generously into each potato.
7. Top each stuffed sweet potato with crumbled feta and the fresh avocado mixture.
8. Garnish with extra fresh herbs, freshly cracked black pepper and a squeeze of lemon. Serve immediately while the sweet potatoes are warm.
Notes
Bake the sweet potatoes until completely tender so they open and fluff easily with a fork.
Cook the mushrooms well and allow most of their moisture to evaporate so the filling doesn’t become watery.
Add the avocado just before serving to keep it fresh and creamy.
Fresh lemon juice adds brightness to the rich feta and avocado.
The recipe calls for fresh parsley or cilantro for the avocado topping. Either works well.
The chilli flakes are optional and can be left out for a milder flavour.
The sweet potatoes can be baked ahead of time and reheated before adding the mushroom, spinach, avocado and feta toppings.
Serve as a light main course or as part of a larger meal. Add the avocado and feta just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean