Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary is a wholesome and flavorful dish that brings together savory vegetables and herbs inside a naturally sweet roasted potato. It’s satisfying, easy to make, and perfect as a vegetarian main or hearty side dish.

Why You’ll Love This Recipe

I love how the sweetness of the roasted potato pairs perfectly with the earthy mushrooms, tender spinach, and tangy feta. The rosemary adds a fragrant, woodsy note that makes the whole dish feel comforting and special. It’s a go-to when I want something healthy but filling, with a balance of flavors that keeps it interesting. Plus, it looks beautiful on the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes

• Olive oil

• Fresh rosemary, finely chopped

• Garlic, minced

• Fresh spinach

• Mushrooms (cremini or button), sliced

• Feta cheese, crumbled

• Salt

• Black pepper

Directions

1. I preheat the oven to 400°F (200°C).

2. I wash and dry the sweet potatoes, then prick them a few times with a fork. I place them on a baking sheet and roast for 45–60 minutes, until tender.

3. While the potatoes roast, I heat olive oil in a skillet over medium heat and sauté the garlic and rosemary for a minute until fragrant.

4. I add the mushrooms and cook until they’re browned and softened. Then I stir in the spinach and cook until wilted. I season with salt and pepper to taste.

5. Once the sweet potatoes are done, I let them cool slightly, then slice them open down the center and gently fluff the inside with a fork.

6. I spoon the mushroom and spinach mixture into each potato and top with crumbled feta. I return them to the oven for 5–10 minutes to warm everything through.

7. I serve them hot, with an extra sprinkle of rosemary or feta if I’m feeling fancy.

Servings and timing

This recipe serves 4 as a main or 6 as a side dish. It takes about 15 minutes to prep and 50–60 minutes to roast, so it’s ready in just over an hour.

Variations

• I sometimes use goat cheese instead of feta for a creamier, tangier flavor.

• For extra texture, I add chopped walnuts or pine nuts on top before baking.

• I’ve also added cooked quinoa or lentils to the filling to make it more filling.

• For a vegan version, I skip the cheese or use a plant-based feta alternative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F (175°C) for about 15 minutes, or microwave on medium power until warmed through. The filling holds up well, and the flavors actually deepen overnight.

FAQs

Can I make these ahead of time?

Yes, I roast the sweet potatoes and cook the filling ahead of time. I assemble and refrigerate, then bake just before serving.

What’s the best way to keep the sweet potatoes from getting soggy?

I roast them uncovered and avoid wrapping in foil. This keeps the skin crisp and the inside fluffy.

Can I freeze stuffed sweet potatoes?

I don’t recommend freezing them with the filling, as the texture of the spinach and mushrooms may change. But I freeze the roasted sweet potatoes alone, then add the fresh filling later.

What type of mushrooms should I use?

I usually go with cremini or button mushrooms, but shiitake or portobello also work well and add extra depth of flavor.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check the label on the feta if I’m cooking for someone with celiac.

Conclusion

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary is one of my favorite plant-forward dishes. It’s packed with flavor, visually beautiful, and easy enough for a weeknight dinner. Whether I serve it as a meatless main or a hearty side, it always brings warmth and satisfaction to the table.

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