Description
Baked sweet potatoes stuffed with fresh spinach, mushrooms, feta cheese, and rosemary, then drizzled with a tangy lemon garlic yogurt sauce for a healthy and flavorful meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup feta cheese, crumbled
- 1 tablespoon fresh rosemary, chopped
- For the sauce: 1 cup Greek yogurt
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and poke holes in sweet potatoes, then bake for 45-50 minutes until tender.
- In a skillet, sauté mushrooms and spinach with rosemary until wilted.
- Slice open the baked sweet potatoes and stuff with the spinach mixture and feta cheese.
- In a bowl, mix Greek yogurt, garlic, lemon juice, salt, and pepper to make the sauce.
- Drizzle the sauce over the stuffed sweet potatoes and serve immediately.
Notes
This recipe is great for vegetarians and can be made vegan by substituting feta with a plant-based alternative and yogurt with coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 15g