Sweet Potatoes With Spinach (Print Version)
# Ingredients:
→ Base
01 -
4 decent-sized sweet potatoes
→ Stuffing
02 -
2 tablespoons virgin olive oil
03 -
1 small diced onion
04 -
2 garlic cloves, finely chopped
05 -
2 cups sliced fresh mushrooms (cremini or button)
06 -
3 cups spinach leaves, fresh
07 -
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
08 -
Black pepper and salt, as needed
09 -
1/2 cup crumbled feta cheese
10 -
1/4 cup walnuts, chopped (if you want)
11 -
1 teaspoon grated lemon peel
12 -
1/4 teaspoon hot pepper flakes (if you want)
# Instructions:
01 -
Heat your oven to 200°C. Clean sweet potatoes well and poke them several times with a fork. Put them on a baking sheet lined with parchment and cook them for 45-60 minutes until they're soft when poked.
02 -
Pour olive oil into a big skillet over medium heat. Throw in your diced onions and cook them for 3-4 minutes until soft. Toss in garlic and stir for another minute. Add the mushrooms and let them cook 5-7 minutes until they get juicy and start browning. Mix in the spinach and let it wilt for 2-3 minutes. Add rosemary, salt, pepper, and hot pepper flakes if you're using them. Cook one more minute, then turn off the heat and mix in the feta and lemon peel.
03 -
Take the baked sweet potatoes out and let them cool a bit. Cut each one lengthwise but don't go all the way through. Push the ends toward each other to make a pocket. Stuff each potato with plenty of the mushroom, spinach and feta mix.
04 -
Sprinkle chopped walnuts on top if you want them. Add a little more olive oil for extra taste and shine. Serve them while they're hot.
# Notes:
01 -
These packed sweet potatoes make a full meal loaded with vitamins. You can fix the filling while the potatoes are baking to cut down on time.