Description
A flavorful and nutritious dish featuring sweet potatoes filled with a savory mix of spinach, mushrooms, and feta, topped with a lemon garlic yogurt sauce.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 cup chopped spinach
- 1 cup sliced mushrooms
- 1/2 cup crumbled feta cheese
- 1 teaspoon chopped fresh rosemary
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1 clove garlic, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45 minutes or until tender.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms until soft. Add spinach and cook until wilted.
- Cut baked sweet potatoes open and fluff the flesh with a fork. Stuff with spinach and mushroom mixture. Sprinkle with crumbled feta and rosemary.
- For the sauce, mix Greek yogurt, lemon juice, and minced garlic. Drizzle over stuffed sweet potatoes before serving.
Notes
You can customize the seasonings to taste.