Veggie and Feta Stuffed Sweet Potatoes
Veggie and Feta Stuffed Sweet Potatoes
  • 5- 6 Sweet Potatoes
  • 2 cups mushrooms, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 2 cups spinach
  • ½ cup feta
  • ¾ cup plain yogurt
  • ½ lemon
  • extra virgin olive oil
  • salt and pepper to taste
  1. Preheat your oven to 425 degrees F.
  2. Wash your sweet potatoes, poke holes in them with a fork, and place on a baking sheet. Bake for 1-1.5 hours or until done.
  3. To roast the tomatoes, spread sliced tomatoes on a baking sheet, drizzle with EVOO and roast in the oven for 15-20 minutes. Keep an eye on them.
  4. When potatoes are done, sauté mushrooms in a skillet in EVOO on medium heat. I cooked them for 8 minutes, then drained the water and extra EVOO, and then added my roasted tomatoes and spinach and sautéed for another 2 minutes.
  5. Slice your sweet potatoes and push the ends together to open a pocket.
  6. Fill the potatoes with mushrooms, tomatoes, and spinach.
  7. Top with crumbled feta cheese.
  8. If you want to add a dressing, combine the plain yogurt with the juice of half a lemon to make a lemon crema and drizzle over the sweet potatoes.
  9. Enjoy!
Recipe by Salty Canary at