Dessert

Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Avocado Recipe

Name: Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, and Avocado Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 medium sweet potatoes; 2 tablespoons olive oil; Salt and pepper, to taste; 1 small onion, diced; 2 cups fresh spinach, chopped; 1 cup mushrooms, sliced; 1 teaspoon garlic powder; ½ cup feta cheese, crumbled; 1 ripe avocado, diced (optional); Fresh parsley, chopped (for garnish)

ByCharlotte Montgomery December 4, 2025December 4, 2025

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Introduction

Stuffed sweet potatoes are a wholesome and flavorful meal that combines creamy avocado, sautéed mushrooms, fresh spinach, and tangy feta cheese. This easy recipe makes a satisfying vegetarian dish perfect for lunch or dinner.

Three halved roasted sweet potatoes sit lined up on a white rectangular plate on a white marbled texture. Each sweet potato half is filled with bright orange soft flesh as the base layer, topped with a layer of wilted dark green spinach mixed with cooked brown mushroom slices. On top of the spinach and mushrooms, there are chunky light green avocado pieces scattered, followed by small white crumbles of cheese sprinkled generously over all the layers. The edges of the sweet potatoes are slightly charred, adding texture contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium sweet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
1 small onion, diced
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1 teaspoon garlic powder
½ cup feta cheese, crumbled
1 ripe avocado, diced (optional)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them several times with a fork.
Step 2: Place the sweet potatoes on a lined baking sheet and roast for 45–60 minutes, or until they are tender when pierced with a fork.
Step 3: While the potatoes roast, heat the olive oil in a skillet over medium heat.
Step 4: Add the diced onion and cook for 3–4 minutes until it becomes translucent.
Step 5: Add the sliced mushrooms to the skillet and sauté for about 5 minutes until they soften.
Step 6: Stir in the chopped spinach and cook until it wilts. Season the mixture with garlic powder, salt, and pepper to taste.
Step 7: Remove the skillet from heat and stir in the crumbled feta cheese.
Step 8: When the sweet potatoes are cool enough to handle, cut each one in half lengthwise.
Step 9: Scoop out a small amount of the potato flesh from each half to create space for the filling, and fluff the remaining flesh.
Step 10: Spoon the spinach and mushroom mixture evenly into each sweet potato half.
Step 11: Top each stuffed potato with diced avocado, if using, and sprinkle with chopped fresh parsley.
Step 12: Serve the stuffed sweet potatoes warm.

Tips & Variations

For extra flavor, add a squeeze of lemon juice over the avocado topping just before serving.
You can substitute kale or Swiss chard for spinach if preferred.
To make this dish vegan, omit the feta or use a plant-based cheese alternative.
Try adding some toasted pine nuts or walnuts for a crunchy texture.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Avoid microwaving to keep the texture intact.

How to Serve

The dish shows four stuffed sweet potato halves arranged in a row on a long white plate, placed on a white marbled surface. Each sweet potato half forms the base layer, with its bright orange soft inside and rough brown skin around the edges. On top, there is a layer of cooked dark green spinach leaves mixed with golden-brown sautéed mushroom slices. Scattered over this are chunks of pale green avocado, adding fresh texture, and small white crumbles of cheese, which create a creamy contrast. The focus is on the front sweet potato, showing the rich colors and textures clearly, with the other three slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the spinach and mushroom filling a day ahead. Store it in the refrigerator and reheat before stuffing the roasted sweet potatoes.

What can I use instead of feta cheese?

If you want a dairy-free option, try crumbled tofu seasoned with a little salt and lemon juice, or omit the cheese entirely and add extra herbs for flavor.