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
Heat olive oil in a pan over medium-high.
Add mushrooms and cook until browned and slightly crispy.
Add garlic, paprika, thyme, salt & pepper — cook 30 seconds.
Stir in spinach/kale until just wilted.
Taste and adjust seasoning.
Step 3: Assemble
Slice sweet potatoes lengthwise and gently mash the inside with a fork.
Spoon mushroom mixture on top.
Sprinkle generously with feta/goat cheese.
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
