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
- Preheat your oven to 425 degrees F.
- 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.
- 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.
- 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.
- Slice your sweet potatoes and push the ends together to open a pocket.
- Fill the potatoes with mushrooms, tomatoes, and spinach.
- Top with crumbled feta cheese.
- 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.
- Enjoy!
Recipe by Salty Canary at https://www.saltycanary.com/veggie-and-feta-stuffed-sweet-potatoes/
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