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Mediterranean Loaded Sweet Potatoes with Garlic Spinach, Mushrooms & Feta

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A vibrant and healthy meal featuring roasted sweet potatoes loaded with a savory mixture of garlicky spinach, sautéed mushrooms, and tangy feta cheese.

Ingredients

Scale
  • For the Sweet Potatoes:
  • 4 medium sweet potatoes, scrubbed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • For the Topping:
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 5 oz fresh baby spinach
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes all over with a fork. Rub with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place on a baking sheet and roast for 45-60 minutes, or until very tender.
  2. While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until browned and tender.
  3. Reduce heat to medium. Add minced garlic, oregano, and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant.
  4. Add the baby spinach to the skillet in batches, stirring until wilted. Season with salt and pepper to taste. Remove from heat.
  5. Once sweet potatoes are done, let cool slightly. Split each potato open and fluff the insides with a fork.
  6. Divide the mushroom and spinach mixture among the sweet potatoes. Top each with crumbled feta cheese and garnish with fresh parsley. Serve immediately.

Notes

For a vegan version, omit the feta or use a dairy-free alternative. Sweet potatoes can be baked ahead of time and reheated.

Nutrition

Find it online: https://cheerychop.com/mediterranean-loaded-sweet-potatoes-recipe/