Spinach-Mushroom Stuffed Sweet Potatoes

2-4 medium-sized sweet potatoes (see note above)

1 tablespoon olive or avocado oil

1/2  onion, diced

2 cloves garlic, minced

8 oz crimini mushrooms, rinsed and quartered

2 big handfuls baby spinach, coarsely chopped

2-4 teaspoons butter

coarse salt and fresh ground pepper

crumbled feta cheese


1. Heat your oven to 400deg. Scrub your sweet potatoes and prick the skin with a fork. Place the potatoes directly on the oven rack and bake for 30-35 minutes or until tender when tested with a fork.


2. Meanwhile, heat the oil in a 12-in non-stick skillet over medium heat. Add the onion and cook, stirring often, for 5-8 minutes. Add the garlic and cook about 1 minute. Add the mushrooms and cook, stirring often, until they have released most of their moisture and have begun to brown a bit (I actually turn up the heat a bit at this point because I like a lot of color development on my mushrooms), 8-10 minutes. Add the spinach, turn off the heat and stir, allowing the residual heat of the mushroom mixture to wilt the spinach.


3. Split open the baked sweet potatoes and use a fork to break up the inside. Add 1 teaspoon of butter and salt and pepper to your taste preference to each potato and mash it around. Stuff the potatoes with the mushroom-spinach mixture and top with the crumbled feta cheese.


Makes 2-4 stuffed potatoes.

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