Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Drizzled with Lemon Garlic Yogurt Sauce

Here’s a  recipe for Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary, drizzled with a Lemon Garlic Yogurt Sauce. This dish is hearty, nutritious, and perfect as a vegetarian main or side.

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🥔 Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

🧄 Drizzled with Lemon Garlic Yogurt Sauce

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✅ Servings:

4 stuffed sweet potatoes (serves 2–4)

⏱ Time:

• Prep Time: 15 minutes

• Cook Time: 45–60 minutes

• Total Time: ~1 hour

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🔹 Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes (washed and scrubbed)

• 2 tbsp olive oil (plus more for roasting)

• Salt and black pepper to taste

For the Filling:

• 1 tbsp olive oil or butter

• 1 small red onion, finely diced

• 2–3 garlic cloves, minced

• 1 tsp fresh rosemary (or ½ tsp dried), finely chopped

• 200g (about 7 oz) mushrooms, sliced (cremini or button work well)

• 100g (3.5 oz) baby spinach (about 3–4 cups)

• 100g (3.5 oz) feta cheese, crumbled

• Salt & pepper to taste

• Optional: pinch of chili flakes or nutmeg

For the Lemon Garlic Yogurt Sauce:

• ½ cup plain Greek yogurt

• 1 tbsp olive oil

• 1–2 tbsp lemon juice (to taste)

• 1 garlic clove, grated or minced

• Zest of ½ lemon

• Salt to taste

• Optional: 1–2 tsp water to thin, if needed

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🔪 Instructions

1. Roast the Sweet Potatoes:

1. Preheat oven to 400°F (200°C).

2. Pierce sweet potatoes a few times with a fork.

3. Rub them with a bit of olive oil, salt, and pepper.

4. Place on a baking tray and roast for 45–60 minutes, until fork-tender and soft inside. (Time varies depending on size.)

5. Once done, remove from oven and let cool slightly before cutting open.

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2. Make the Filling:

1. Heat 1 tbsp olive oil (or butter) in a skillet over medium heat.

2. Add diced onion and cook for 3–4 minutes until softened.

3. Add garlic and rosemary, cook for 1 minute until fragrant.

4. Add sliced mushrooms, a pinch of salt and pepper. Cook for 6–8 minutes until browned and soft.

5. Add spinach and stir until wilted (1–2 minutes). Remove from heat.

6. Stir in crumbled feta cheese. Taste and adjust seasoning (add more salt, pepper, or chili flakes if desired).

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3. Prepare the Lemon Garlic Yogurt Sauce:

1. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, and minced garlic.

2. Season with salt to taste.

3. If too thick, stir in a teaspoon or two of water until pourable.

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4. Assemble:

1. Slice open each roasted sweet potato lengthwise (don’t cut all the way through).

2. Fluff the inside gently with a fork to create a little space.

3. Spoon the warm spinach-mushroom-feta mixture into each potato.

4. Drizzle generously with the lemon garlic yogurt sauce.

5. Garnish with extra rosemary, feta crumbles, or a sprinkle of chili flakes (optional).

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📝 Tips & Variations

• Protein Boost: Add chickpeas, lentils, or shredded rotisserie chicken to the filling.

• Vegan Option: Use vegan feta and coconut yogurt.

• Meal Prep: Roast the potatoes and make the filling/sauce ahead of time. Assemble when ready to serve.

• To Serve: Pair with a green salad or grain like quinoa for a full meal.