Ingredients

For the Sweet Potatoes:
4 medium sweet potatoes (about 1.5 lbs)
1 tbsp olive oil
½ tsp salt

For the Filling:
1 tbsp olive oil
8 oz cremini mushrooms, diced (shiitake or button mushrooms may also be used)
2 cloves garlic, minced
4 cups fresh spinach (kale or Swiss chard may also be used)
½ tsp dried rosemary (thyme or oregano may also be used)
¼ tsp black pepper
½ cup crumbled feta ( goat cheese or vegan feta may also be used)

For the Basil Pesto:
2 cups fresh basil leaves, packed
¼ cup pine nuts (walnuts or almonds may also be used)
1 small garlic clove
¼ cup grated Parmesan (nutritional yeast for vegan may also be used)
¼ cup extra-virgin olive oil
1 tbsp lemon juice
Salt & pepper to taste

Directions

Preheat oven to 375°F (190°C).

Scrub potatoes, pat dry, then prick with a fork. Rub with olive oil and salt. Place on a baking sheet and roast for 45–55 minutes, until tender when pierced with a knife. For crispier skins, increase heat to 400°F (200°C) for the last 10 minutes.

Heat olive oil in a pan over medium-high heat. Add mushrooms and cook until browned (~5 min).

Stir in garlic, rosemary, salt, and pepper; cook 1 minute. Add spinach and wilt (~2 min). Remove from heat and mix in feta.

In a food processor, blend basil, pine nuts, garlic, and Parmesan.

Drizzle in olive oil while blending until smooth.

Stir in lemon juice, then season to taste. Add a splash of water if the pesto is too thick.

Slice roasted sweet potatoes open and fluff the insides with a fork.

Spoon in the mushroom-spinach filling, drizzle with pesto, and garnish with extra feta and basil.