These stuffed sweet potatoes combine creamy roasted sweet potatoes, savory sautéed mushrooms and spinach, tangy feta, and fragrant rosemary, finished with vibrant basil pesto. Perfect as a vegetarian main or impressive side dish.
Key Techniques
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Roasting Sweet Potatoes: Caramelizes natural sugars for depth of flavor.
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Sautéing Mushrooms: Medium-high heat concentrates umami and reduces moisture.
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Emulsifying Pesto: Blends basil, nuts, garlic, and oil into a smooth sauce.
Ingredients
Sweet Potatoes
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4 medium sweet potatoes (1.5 lbs / 700g)
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1 tbsp olive oil
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½ tsp salt
Filling
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1 tbsp olive oil
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8 oz (225g) cremini mushrooms, diced
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2 cloves garlic, minced
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4 cups fresh spinach
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½ tsp dried rosemary
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¼ tsp black pepper
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½ cup (75g) crumbled feta
Basil Pesto
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2 cups fresh basil leaves, packed
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¼ cup (30g) pine nuts
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1 small garlic clove
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¼ cup (25g) grated Parmesan
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¼ cup (60ml) extra-virgin olive oil
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1 tbsp lemon juice
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Salt & pepper to taste
Instructions
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