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

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## 🍳 Instructions

### 1. **Roast the Sweet Potatoes**

* Preheat oven to 400°F (200°C).
* Rub sweet potato halves with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.
* Roast for 30–40 minutes, or until fork-tender and caramelized around the edges.
* Once done, flip them over and let cool slightly.

### 2. **Make the Filling**

* While the sweet potatoes roast, heat olive oil or butter in a skillet over medium heat.
* Sauté onions until translucent (about 3 minutes), then add garlic and cook for another minute.
* Add mushrooms and rosemary. Cook until the mushrooms are browned and any moisture has evaporated.
* Stir in chopped spinach and cook until wilted (about 1 minute).
* Season with salt and pepper. Remove from heat and mix in the crumbled feta.

### 3. **Blend the Basil Pesto**

* In a food processor or blender, combine basil, nuts, garlic, Parmesan, and salt.
* Pulse until finely chopped, then slowly drizzle in olive oil until a smooth sauce forms.
* Add a squeeze of lemon juice to enhance the flavor, if desired.

### 4. **Assemble the Stuffed Potatoes**

* Use a spoon to gently mash the center of each sweet potato half to create space for the filling.
* Pile the spinach-mushroom mixture into each potato.
* Drizzle with basil pesto just before serving.

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## 🍽️ Serving Ideas

* **Main Course**: Serve with a side salad or grain like quinoa for a filling vegetarian meal.
* **Side Dish**: Perfect alongside grilled proteins or roasted tofu.
* **Make it Vegan**: Omit feta or replace with a vegan alternative, and use nutritional yeast in place of Parmesan in the pesto.

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## 💡 Pro Tips

* **Meal Prep Friendly**: Store roasted potatoes and filling separately. Assemble and reheat when ready to eat.
* **Add Crunch**: Sprinkle with toasted pine nuts or seeds before serving.
* **Go Global**: Swap pesto with tahini drizzle or chimichurri for a new twist.
* **Boost Protein**: Add chickpeas or lentils to the filling.

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## 🌱 Nutritional Highlights

* **Sweet potatoes**: Rich in fiber, beta-carotene, and vitamin C
* **Spinach**: High in iron, folate, and antioxidants
* **Mushrooms**: Great source of B vitamins and plant-based umami
* **Feta**: Offers calcium and protein
* **Basil pesto**: Full of healthy fats and immune-supporting ingredients

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## 🧾 Final Thoughts

Stuffed sweet potatoes with spinach, mushrooms, feta, and rosemary **strike the perfect balance between indulgent and wholesome**. Each bite offers savory comfort with the freshness of herbs and the richness of cheese, topped with a zingy basil pesto that ties everything together.

It’s a dish that’s **easy enough for weeknights but elegant enough for entertaining** — and one that proves healthy food doesn’t have to be boring.

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Would you like a printable version or ideas to make this dish vegan, keto, or gluten-free? I’m happy to tailor it to your needs!