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A flavorful and hearty vegetarian dish that combines creamy roasted sweet potatoes with a savory filling and bright basil pesto—perfect as a main or side.
Introduction
These stuffed sweet potatoes offer a beautiful balance of textures and flavors: the natural sweetness of roasted potatoes contrasts with the umami-rich mushrooms and spinach, tangy feta, fragrant rosemary, and vibrant fresh basil pesto. Easy to prepare and nutritionally balanced, it’s perfect for any occasion.
Ingredients
For the Sweet Potatoes
4 medium sweet potatoes (about 1.5 lbs / 700g)
1 tbsp olive oil
½ tsp salt
For the Filling
1 tbsp olive oil
8 oz (225g) cremini mushrooms, diced (substitute: shiitake or button mushrooms)
2 cloves garlic, minced
4 cups fresh spinach (substitute: kale or Swiss chard)
½ tsp dried rosemary (substitute: thyme or oregano)
¼ tsp black pepper
½ cup (75g) crumbled feta (substitute: goat cheese or vegan feta)
For the Basil Pesto
2 cups fresh basil leaves, packed
¼ cup (30g) pine nuts (substitute: walnuts or almonds)
1 small garlic clove
¼ cup (25g) grated Parmesan (substitute: nutritional yeast for vegan)
¼ cup (60ml) extra-virgin olive oil
1 tbsp lemon juice
Salt & pepper to taste
Instructions
Roast the Sweet Potatoes
Preheat oven to 375°F (190°C).
Scrub sweet potatoes, pat dry, prick with a fork.
Rub with olive oil and salt.
Place on baking sheet and roast for 45–55 minutes until tender.
Pro Tip: For crispier skins, increase heat to 400°F (200°C) for the last 10 minutes.
Prepare the Filling
Heat olive oil in a pan over medium-high heat.
Add mushrooms; cook until browned (~5 minutes).
Stir in garlic, rosemary, salt, and pepper; cook 1 minute.
Add spinach and cook until wilted (~2 minutes). Remove from heat and mix in feta.
Make the Basil Pesto
In a food processor, blend basil, pine nuts, garlic, and Parmesan.
Slowly drizzle in olive oil while blending until smooth.
Stir in lemon juice and season with salt and pepper.
Pro Tip: Add a splash of water if pesto is too thick.
Assemble & Serve
Slice roasted sweet potatoes open and fluff insides with a fork.
Spoon mushroom-spinach filling inside each potato.
Drizzle with basil pesto.
Garnish with extra feta and fresh basil if desired.
Troubleshooting Tips
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