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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary – Garnished with Fresh Basil Pesto

Looking for a hearty, healthy, and flavor-packed meal that feels as good as it tastes? These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary, finished with a drizzle of fresh basil pesto, are everything you want in a wholesome dish: satisfying, nourishing, and totally delicious.

This recipe brings together earthy roasted sweet potatoes, savory mushrooms, nutrient-rich spinach, tangy feta, and the aromatic notes of rosemary—all balanced beautifully with the brightness of homemade pesto. Whether you’re cooking for a weeknight dinner or entertaining vegetarian guests, this dish is guaranteed to impress.

Why You’ll Love This Dish

• 🌿 Naturally Vegetarian – Loaded with flavor and nutrition, no meat needed
• 🍠 Comforting & Filling – The sweet potatoes make it hearty enough for a main course
• 🧀 Packed with Texture & Taste – Creamy, crunchy, herby, and savory all at once
• 💚 Easy to Customize – Add chickpeas, sun-dried tomatoes, or swap in goat cheese
• 🌱 Fresh & Wholesome – Ideal for meal prep, clean eating, or impressing your foodie friends

Ingredients

For the Stuffed Sweet Potatoes:

• 4 medium sweet potatoes, scrubbed
• 2 tbsp olive oil
• 1 small red onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced (button or cremini)
• 4 cups fresh spinach
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese

For the Basil Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/3 cup olive oil
• Salt and lemon juice to taste

Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with a little olive oil, and place on a baking sheet. Roast for 40–50 minutes, or until soft and fork-tender. Set aside to cool slightly.

Step 2: Make the Filling

While the potatoes roast, heat 2 tbsp olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add garlic and mushrooms. Cook until mushrooms release their moisture and start to brown. Add spinach and rosemary; cook until wilted. Season with salt and pepper. Remove from heat.

Step 3: Make the Basil Pesto

In a food processor or blender, combine basil, nuts, garlic, Parmesan, and a pinch of salt. Pulse while slowly drizzling in the olive oil until the mixture is smooth but still textured. Adjust with lemon juice and more salt to taste.

Step 4: Assemble the Stuffed Potatoes

Slice each sweet potato lengthwise and gently fluff the inside with a fork. Spoon in the spinach-mushroom mixture and top with crumbled feta. Drizzle each potato generously with fresh basil pesto.