A hearty, healthy, and flavorful dish that works perfectly as a vegetarian main course or a satisfying side. These stuffed sweet potatoes are rich in nutrients, comforting, and simple to prepare.

Ingredients (Serves 2–4)

• 2 large sweet potatoes

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1½ cups mushrooms, sliced (button or cremini)

• 2 cups fresh spinach

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon dried oregano or thyme

• ¼ cup crumbled feta cheese

• Optional toppings: chopped parsley, chili flakes, or a drizzle of olive oil

Instructions

1. Bake the Sweet Potatoes

1. Preheat the oven to 400°F (200°C).

2. Wash and scrub the sweet potatoes, then pat dry.

3. Pierce each potato several times with a fork.

4. Place them directly on the oven rack or on a baking tray.

5. Bake for 45–60 minutes, until tender when pierced with a knife.

2. Prepare the Filling

1. Heat olive oil in a pan over medium heat.

2. Add chopped onion and sauté for 3–4 minutes until soft.

3. Add garlic and cook for another 30 seconds until fragrant.

4. Add mushrooms and cook for 5–7 minutes until browned and moisture evaporates.

5. Stir in spinach and cook until wilted.

6. Season with salt, pepper, and herbs. Remove from heat.

3. Stuff the Potatoes

1. Once baked, let sweet potatoes cool slightly.

2. Slice each potato lengthwise and gently fluff the inside with a fork.

3. Spoon the spinach and mushroom mixture into each potato.

4. Sprinkle crumbled feta cheese on top.

4. Serve

• Serve warm as is, or return to the oven for 5–10 minutes to slightly melt the feta.

• Garnish with fresh herbs or chili flakes if desired.

Tips & Variations

• Add chickpeas or lentils for extra protein.

• Replace feta with goat cheese or vegan cheese for a dairy-free option.

• Sprinkle with toasted nuts or seeds for added crunch.