Step-by-Step Instructions
Bake the Sweet Potatoes:
Scrub each sweet potato and pierce several times with a fork. Place them on a parchment-lined baking sheet and bake in a hot oven until tender inside. The skin will wrinkle and a little caramel will bubble out that means they are perfect.
Prepare the Vegetable Filling:
Warm olive oil in a wide skillet over medium heat and add diced onion. Cook patiently until soft and translucent. Stir in the garlic and keep the heat gentle so it does not burn. Add the sliced mushrooms and allow them time to brown stirring occasionally until they release their moisture and become golden.
Wilt the Spinach:
Scatter in fresh spinach by handfuls letting each batch wilt down before adding more. Stir until all the leaves are tender but still bright green. This usually only takes a couple of minutes. Sprinkle in chopped rosemary salt pepper and if you like a bit of heat a pinch of red pepper flakes. Give the mixture just another minute to draw out the rosemary’s aroma.
Finish the Filling:
Take your pan off the heat. Immediately add crumbled feta and lemon zest folding gently into the warm vegetables so the feta stays chunky and creamy rather than melting entirely.
Stuff the Sweet Potatoes:
When the potatoes are cool enough to handle cut lengthwise down the center but keep the bottom skin connected. Press the ends together so the potato opens and forms a pocket. Generously spoon the warm veggie feta mixture into each sweet potato pressing down slightly to fit in as much as possible.
Garnish and Serve:
If you like finish with chopped walnuts and a drizzle of your best olive oil for a glossy look and little crunch. Serve immediately while hot.
The most important part is just ahead — click NEXT »»
