Can I prepare the components ahead of time?

Yes, you can roast the sweet potatoes and prepare the filling up to 2 days in advance. Store separately in the refrigerator and reheat the potatoes before stuffing. The yogurt sauce should be made fresh or kept no more than 1 day.

What can I substitute for feta cheese?

Goat cheese or ricotta make excellent substitutes. For vegan versions, try crumbled tofu with nutritional yeast or dairy-free feta alternatives.

How do I know when the sweet potatoes are fully cooked?

The potatoes are done when a knife inserts easily into the thickest part with no resistance. The skins will puff slightly and the flesh will be very tender throughout.

Can I make this recipe vegan?

Absolutely. Use plant-based yogurt and omit the feta or use vegan cheese alternatives. The mushrooms provide plenty of umami flavor even without dairy.

What other vegetables work well in the filling?

Diced zucchini, bell peppers or kale make great additions. For heartier versions, add cooked lentils or chickpeas to the vegetable mixture.

How should I store leftovers?

Keep stuffed potatoes and sauce separate in airtight containers. Reheat potatoes in a 350°F oven for 10-15 minutes to maintain texture. The sauce is best served cold or at room temperature.

Vegetarian Stuffed Sweet Potatoes Dinner

Category: Flavorful Vegetarian Recipes That Satisfy

These baked sweet potatoes become a complete vegetarian meal when stuffed with a savory mixture of sautéed mushrooms, fresh spinach, rosemary and tangy feta cheese. The filling gets extra richness from being folded into the fluffy sweet potato flesh, while a bright lemon-garlic yogurt sauce adds creaminess and acidity to balance the earthy flavors.

Roasting the sweet potatoes develops their natural sweetness, creating perfect vessels for the umami-rich vegetable filling. This dish comes together with simple techniques but delivers complex flavors, making it ideal for both weeknight dinners and entertaining. The components can be prepared ahead and assembled just before serving.

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Created By Sarah

Last updated on Tue, 17 Jun 2025 11:33:11 GMT

A plate of food with a pumpkin and greens. | sarahmeal.com

These stuffed sweet potatoes have become my favorite meatless Monday solution packing vibrant Mediterranean flavors into a satisfying vegetarian meal that even my carnivore husband requests regularly

medium sweet potatoes: Look for firm unblemished skins and uniform size for even cooking
olive oil: Good quality extra virgin adds fruity notes to the vegetables
cremini mushrooms: More flavorful than button mushrooms with a meatier texture
fresh spinach: Baby spinach works best as it wilts quickly without bitterness
feta cheese: Bulgarian feta offers the perfect salty tanginess
plain yogurt: Whole milk yogurt creates the creamiest sauce consistency
fresh rosemary: The piney fragrance cuts through the richness beautifully

Instructions

A plate of food with a pumpkin and a slice of cheese. | sarahmeal.com

Storage Tips

Store components separately for up to 3 days Reheat potatoes at 180°C for 10 minutes to restore texture The sauce tastes best served chilled

Ingredient Substitutions

Try kale instead of spinach or add roasted red peppers For vegan versions use dairy free yogurt and omit cheese or use nutritional yeast

Serving Suggestions

Serve with a crisp green salad and crusty bread to soak up any extra yogurt sauce Makes a beautiful brunch item when topped with a poached egg

Cultural Context

This dish modernizes traditional Mediterranean stuffed vegetables by using sweet potatoes which add natural sweetness to balance the savory filling

A plate of food with a slice of potato and a slice of squash. | sarahmeal.com

Common Recipe Questions

→ Can I prepare the components ahead of time?: Yes, you can roast the sweet potatoes and prepare the filling up to 2 days in advance. Store separately in the refrigerator and reheat the potatoes before stuffing. The yogurt sauce should be made fresh or kept no more than 1 day.
→ What can I substitute for feta cheese?: Goat cheese or ricotta make excellent substitutes. For vegan versions, try crumbled tofu with nutritional yeast or dairy-free feta alternatives.
→ How do I know when the sweet potatoes are fully cooked?: The potatoes are done when a knife inserts easily into the thickest part with no resistance. The skins will puff slightly and the flesh will be very tender throughout.
→ Can I make this recipe vegan?: Absolutely. Use plant-based yogurt and omit the feta or use vegan cheese alternatives. The mushrooms provide plenty of umami flavor even without dairy.
→ What other vegetables work well in the filling?: Diced zucchini, bell peppers or kale make great additions. For heartier versions, add cooked lentils or chickpeas to the vegetable mixture.
→ How should I store leftovers?: Keep stuffed potatoes and sauce separate in airtight containers. Reheat potatoes in a 350°F oven for 10-15 minutes to maintain texture. The sauce is best served cold or at room temperature.

Stuffed Sweet Potatoes With Spinach

Hearty stuffed sweet potatoes with spinach, mushrooms and tangy yogurt sauce.

Preparation Time

10 minutes

Cook Time

50 minutes

Total Duration

60 minutes

Created By: Sarah

Recipe Category: Vegetarian

Level of Difficulty: Simple

Cuisine Style: Mediterranean

Servings Yield: 4 Portion Size (4 servings)

Diet Preferences: Vegetarian-Friendly, Gluten-Free Option

What You'll Need

→ Sweet Potatoes

Ingredient 01 4 medium sweet potatoes, scrubbed clean

Ingredient 02 1 tablespoon olive oil

Ingredient 03 ½ teaspoon salt

Ingredient 04 ¼ teaspoon black pepper

→ Spinach & Feta Filling

Ingredient 05 1 tablespoon olive oil

Ingredient 06 2 cloves garlic, minced

Ingredient 07 6 cups fresh spinach, roughly chopped

Ingredient 08 ¼ teaspoon ground nutmeg (optional)

Ingredient 09 ½ teaspoon salt

Ingredient 10 ¼ teaspoon black pepper

Ingredient 11 ½ cup crumbled feta cheese

Ingredient 12 ¼ cup plain Greek yogurt or sour cream (optional, for creaminess)

→ Topping (Optional)

Ingredient 13 2 tablespoons toasted pine nuts or chopped walnuts

Ingredient 14 Fresh herbs like parsley or dill, for garnish

How to Make It

Instruction 01

Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, rub with olive oil, and sprinkle with salt and pepper. Place on a baking sheet and roast for 45–50 minutes until tender.

Instruction 02

While potatoes roast, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in chopped spinach, nutmeg (if using), salt, and pepper. Cook until wilted, about 2–3 minutes. Remove from heat and stir in feta and yogurt if using.

Instruction 03

Once sweet potatoes are cool enough to handle, slice open lengthwise and gently fluff the inside with a fork. Spoon spinach-feta mixture into each potato.

Instruction 04

Top with toasted nuts and fresh herbs if desired. Serve warm as a main or hearty side dish.

Additional Tips

To save time, microwave sweet potatoes for 8–10 minutes instead of baking.
Use frozen spinach (thawed and squeezed dry) if fresh is unavailable.
Add cooked quinoa or chickpeas to the filling for more protein.
Feta can be swapped for goat cheese or left out for a dairy-free version.
These keep well and are great for meal prep — just reheat before serving.

Essential Tools

Baking sheet
Skillet
Knife and cutting board
Fork
Measuring cups and spoons

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.

Contains dairy (feta, yogurt)

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.

Calories: 370
Fat Content: 17 grams
Carbohydrate Content: 45 grams
Protein Content: 9 grams