Stuffed Sweet Potatoes (Printable Version)
# What You'll Need:
→ For the Sweet Potato Boats
01 -
4 medium sweet potatoes, cleaned
02 -
1 tbsp cooking oil
03 -
Dash of salt and black pepper
→ For the Spinach & Mushroom Filling
04 -
1 tbsp butter or olive oil
05 -
2 cups spinach leaves, roughly cut
06 -
2 cups sliced mushrooms (baby bella or cremini)
07 -
1 garlic clove, finely chopped
08 -
¼ tsp salt
09 -
¼ tsp ground pepper
10 -
½ tsp thyme or rosemary, dried
→ For the Toppings
11 -
½ cup feta cheese, crumbled (or plant-based alternative)
12 -
1 tbsp chopped fresh herbs (chives, parsley, or basil)
→ For the Creamy Avocado Dressing
13 -
1 soft avocado
14 -
2 tbsp plain yogurt (or non-dairy option)
15 -
1 tbsp olive oil
16 -
1 tbsp fresh lemon juice
17 -
1 small garlic clove, shredded
18 -
Salt and pepper as needed
19 -
Extra water for consistency
# How to Make It:
01 -
Turn your oven to 400°F. Poke sweet potatoes several times with a fork and set them on a lined baking tray. Cook for 45-60 minutes until they're soft when you stick a knife in. Let them cool a bit before you handle them.
02 -
While potatoes are cooking, throw avocado, yogurt, oil, lemon juice, shredded garlic, salt, and pepper into a blender. Mix until it's smooth, adding a bit of water if it's too thick. Put it in the fridge until you need it.
03 -
Put some oil in a pan over medium heat. Toss in mushroom slices and cook until they're brown and dry, about 6-8 minutes. Add garlic, spinach, thyme, salt, and pepper. Cook just long enough for the spinach to wilt. Take it off the heat.
04 -
Slice each baked sweet potato down the middle. Scoop out a little bit of the inside to make a boat shape, but don't go too deep or they'll fall apart. Keep the extra potato for another meal.
05 -
Spoon the mushroom-spinach mix into each potato half. Top with a big dollop of the avocado sauce and some crumbled feta.
06 -
Sprinkle with fresh herbs and a tiny drizzle of oil if you want. Serve them warm as your main meal or a hearty side dish.