Stuffed Sweet Potatoes with Mushrooms & Feta

Stuffed Sweet Potatoes with Mushrooms & Feta

Ingredients (serves 2–3)

• 2 large sweet potatoes

• 250 g mushrooms (cremini or button), sliced

• 2 cloves garlic, minced

• 2 cups spinach or kale, chopped

• 2 tbsp olive oil

• ½ tsp paprika

• ½ tsp black pepper

• Salt to taste

• ½ tsp dried thyme or oregano

• ¼ cup feta or goat cheese, crumbled

• Fresh parsley (or basil), chopped

• Optional: chili flakes or balsamic glaze

Step 1: Roast the Sweet Potatoes

• Oven: 200°C / 400°F

• Scrub potatoes, poke a few holes, rub lightly with oil.

• Roast 40–50 min until very soft.
  (Air fryer option: 190°C / 375°F for 30–35 min)

Step 2: Make the Filling

1. Heat olive oil in a pan over medium-high.

2. Add mushrooms and cook until browned and slightly crispy.

3. Add garlic, paprika, thyme, salt & pepper — cook 30 seconds.

4. Stir in spinach/kale until just wilted.

5. Taste and adjust seasoning.

Step 3: Assemble

1. Slice sweet potatoes lengthwise and gently mash the inside with a fork.

2. Spoon mushroom mixture on top.

3. Sprinkle generously with feta/goat cheese.

4. Return to oven 5–7 minutes (optional, just to warm & soften cheese).

Finish

• Top with fresh parsley

• Optional drizzle of olive oil or balsamic glaze

• Add chili flakes if you like heat 🌶️

Easy Upgrades

• Protein: add chickpeas, lentils, or crispy tofu

• Non-veg: add grilled chicken or bacon bits

• Extra creamy: mix a spoon of Greek yogurt into the sweet potato flesh