Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary

These stuffed sweet potatoes combine creamy roasted sweet potatoes, savory sautéed mushrooms and spinach, tangy feta, and fragrant rosemary, finished with vibrant basil pesto. Perfect as a vegetarian main or impressive side dish.

Key Techniques

• Roasting Sweet Potatoes: Caramelizes natural sugars for depth of flavor.

• Sautéing Mushrooms: Medium-high heat concentrates umami and reduces moisture.

• Emulsifying Pesto: Blends basil, nuts, garlic, and oil into a smooth sauce.

Ingredients

Sweet Potatoes

• 4 medium sweet potatoes (1.5 lbs / 700g)

• 1 tbsp olive oil

• ½ tsp salt

Filling

• 1 tbsp olive oil

• 8 oz (225g) cremini mushrooms, diced

• 2 cloves garlic, minced

• 4 cups fresh spinach

• ½ tsp dried rosemary

• ¼ tsp black pepper

• ½ cup (75g) crumbled feta

Basil Pesto

• 2 cups fresh basil leaves, packed

• ¼ cup (30g) pine nuts

• 1 small garlic clove

• ¼ cup (25g) grated Parmesan

• ¼ cup (60ml) extra-virgin olive oil

• 1 tbsp lemon juice

• Salt & pepper to taste

Instructions

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