Stuffed Sweet Potatoes with Spinach, Mushroom, and Feta

Servings: 4

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 4 cups fresh spinach
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano (optional)
• ½ teaspoon red pepper flakes (optional)
• ½ cup crumbled feta cheese

Instructions:

1. Bake the Sweet Potatoes:
   • Preheat the oven to 400°F (200°C).
   • Wash and dry the sweet potatoes. Pierce each with a fork a few times.
   • Place them on a baking sheet and bake for 45–50 minutes, or until soft.
2. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and sauté for 2–3 minutes until softened.
   • Stir in the garlic and cook for another 30 seconds.
   • Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown.
   • Stir in the spinach and cook until wilted. Season with salt, pepper, oregano, and red pepper flakes if using.
3. Assemble the Stuffed Sweet Potatoes:
   • Once the sweet potatoes are done, let them cool slightly.
   • Slice each potato open lengthwise and gently fluff the inside with a fork.
   • Spoon the mushroom and spinach mixture into each sweet potato.
   • Sprinkle crumbled feta cheese on top.
4. Serve:
   • Enjoy as is or return to the oven for 5 minutes to warm the feta slightly.
   • Serve warm and enjoy!