Description
A wholesome and flavorful dish featuring roasted sweet potatoes stuffed with a savory mixture of spinach, mushrooms, and feta, all topped with a zesty lemon garlic yogurt sauce.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces 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 clove garlic, minced (for sauce)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon olive oil, and season with salt and pepper. Place on a baking sheet and bake for 45-50 minutes, or until tender.
- While sweet potatoes bake, heat remaining olive oil in a skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Add 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.
- In a small bowl, combine Greek yogurt, lemon juice, lemon zest, and minced garlic. Mix well to create the lemon garlic yogurt sauce.
- Once sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork. Stuff each sweet potato with the spinach and mushroom mixture, then drizzle generously with the lemon garlic yogurt sauce before serving.
Notes
You can customize the seasonings to taste.