Sweet Potato Boats with Spinach, Mushroom & Feta

Ingredients

For the Sweet Potatoes:
2 large sweet potatoes (or 4 medium)
1 tablespoon olive oil
Salt and black pepper, to taste

For the Filling:
1 tablespoon olive oil or butter
1 small red onion, finely diced
2 cloves garlic, minced
8 oz (about 2 cups) mushrooms, sliced (cremini or white button)
4 cups fresh spinach, roughly chopped
Salt and pepper, to taste
1/2 teaspoon dried thyme or oregano
1/2 teaspoon red chili flakes (optional)
1 tablespoon lemon juice or balsamic vinegar

For the Topping:
3/4 cup crumbled feta cheese (or goat cheese)
Fresh parsley or chives, finely chopped
Optional: a drizzle of tahini or balsamic glaze

🧂 Optional Add-Ins:
Sun-dried tomatoes for a tangy depth
Chopped walnuts or pine nuts for crunch
Cooked quinoa or lentils for added protein
A handful of grated mozzarella or cheddar (if not using feta)

Directions

Preheat your oven to 400°F (200°C).

Wash the sweet potatoes thoroughly and dry them. You can leave the skin on for extra fiber and structure.

Pierce each sweet potato with a fork a few times to let steam escape during roasting. Place them on a baking tray lined with parchment paper.

Drizzle lightly with olive oil, and sprinkle with salt and pepper.

Roast for 40–50 minutes, or until a knife easily slides into the center. Timing may vary depending on size.

While the sweet potatoes roast, get started on the filling.

Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add the diced red onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook for 1 more minute, just until fragrant.

Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and start to brown. Stir occasionally.

Sprinkle in thyme, salt, pepper, and red chili flakes, adjusting to your heat preference.

Once mushrooms are browned, toss in the chopped spinach. Cook until wilted, about 1–2 minutes.

Finish with a splash of lemon juice or balsamic vinegar to deglaze and brighten the flavors.

Don’t overcrowd the pan when cooking mushrooms. If needed, cook them in two batches for optimal browning instead of steaming.

Once the sweet potatoes are fork-tender, remove from the oven and let them cool for a few minutes until safe to handle.

Slice each potato lengthwise, being careful not to cut all the way through.

Gently scoop out some of the flesh from the center of each sweet potato half, creating a small “boat.” Leave about ½ inch of potato around the edges for structure.

Mash the scooped-out sweet potato flesh in a bowl and mix with a few tablespoons of the sautéed mushroom-spinach mixture for extra bulk and flavor.

Stir in some feta or grated cheese into the mashed sweet potato for a creamier texture.

Fill each sweet potato boat with the prepared mixture, dividing evenly among the halves. Top generously with crumbled feta cheese.

Optionally, drizzle with tahini, balsamic glaze, or a touch of olive oil for richness and flair.

Garnish with fresh herbs like parsley or chives for color and freshness.

Return the filled boats to the oven and bake for 10–15 minutes at 375°F (190°C) to warm everything through and soften the cheese.

For a golden finish, broil on high for 2–3 minutes—keep a close eye to prevent burning!