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Optional Add-Ins
- Roasted chickpeas or lentils for added protein
- A sprinkle of crushed red pepper for heat
- Toasted seeds or nuts for crunch
- Swap feta for goat cheese or ricotta for a creamier texture
Serving Suggestions
These stuffed sweet potatoes shine as a main course but also work beautifully as a side dish for roasted meats or a hearty soup. Pair them with a fresh arugula salad and a glass of white wine or sparkling water with lemon for a well-rounded meal.
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Storage & Reheating
Leftovers? No problem. These reheat beautifully:
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the oven at 350°F for 10–15 minutes or microwave until warmed through
- Store pesto separately and drizzle after reheating for the best flavor
A Delicious Way to Eat More Veggies
These Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary, finished with a vibrant basil pesto, are a celebration of natural ingredients and bold flavor. They’re filling without being heavy, indulgent without guilt, and beautiful enough for guests—yet simple enough for any night of the week.
Whether you’re eating plant-based or just trying to sneak more veggies onto your plate, this recipe is a sure win.
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