Stuffed Sweet Potatoes Dish (Print)

Hearty stuffed sweet potatoes with spinach and feta, paired with a creamy yogurt drizzle.

# Ingredients:

01 - 4 medium sweet potatoes
02 - 1 tbsp olive oil
03 - 1 onion, chopped
04 - 2 garlic cloves, minced
05 - 8 oz mushrooms, sliced
06 - 4 cups fresh spinach
07 - 1 tsp fresh rosemary, chopped
08 - ½ cup feta cheese, crumbled
09 - Salt and pepper to taste
10 - 1 cup plain yogurt
11 - 1 tbsp lemon juice
12 - 1 garlic clove, minced
13 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F. Pierce sweet potatoes with a fork and place on a baking sheet. Roast for 45–60 minutes until tender.
02 - In a bowl, whisk yogurt, lemon juice, minced garlic, salt, and pepper to make the sauce. Refrigerate until ready to use.
03 - Heat olive oil in a skillet. Sauté onions for 3–4 minutes until translucent.
04 - Add garlic and mushrooms. Cook for 5–6 minutes until mushrooms are golden.
05 - Stir in spinach and rosemary. Cook until spinach is wilted, about 1–2 minutes.
06 - Remove from heat and let cool slightly. Fold in crumbled feta cheese.
07 - Slice each sweet potato lengthwise. Fluff the flesh with a fork.
08 - Stuff each potato with the veggie mixture and drizzle with yogurt sauce. Serve warm.

# Notes:

01 - Swap feta with goat cheese or ricotta for a milder flavor.
02 - Add chickpeas to the filling for extra protein.
03 - Store leftovers in the fridge up to 3 days; reheat in oven for best texture.
04 - Yogurt sauce should be stored separately and served cold or at room temperature.

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