Description
A wholesome and flavorful dish featuring roasted sweet potatoes stuffed with a savory mixture of spinach, mushrooms, feta, and rosemary, topped with a tangy lemon garlic yogurt sauce.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 8 oz cremini mushrooms, sliced
- 4 cups fresh spinach
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup crumbled feta cheese
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, rub with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place on a baking sheet and roast for 45-50 minutes, or until tender.
- While potatoes roast, heat remaining olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Add minced garlic and rosemary, cook for 1 minute until fragrant.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and stir in feta cheese. Season with remaining salt and pepper.
- In a small bowl, combine Greek yogurt, lemon juice, lemon zest, minced garlic clove, and parsley. Mix well and set aside.
- Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Spoon the spinach and mushroom mixture into each potato.
- Drizzle each stuffed sweet potato with the lemon garlic yogurt sauce and serve immediately.
Notes
You can customize the seasonings to taste.