1. Roast the Sweet Potatoes
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Preheat oven to 375°F (190°C).
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Scrub, dry, and prick potatoes with a fork. Rub with olive oil and salt.
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Roast 45–55 minutes until tender.
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Tip: For crispier skins, increase to 400°F (200°C) for the last 10 minutes.
2. Sauté the Filling
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Heat olive oil in a pan over medium-high heat.
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Add mushrooms; cook ~5 min until browned.
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Stir in garlic, rosemary, salt, and pepper; cook 1 minute.
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Add spinach and wilt (~2 min). Remove from heat and mix in feta.
3. Make the Basil Pesto
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Blend basil, pine nuts, garlic, and Parmesan in a food processor.
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Drizzle in olive oil while blending.
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Stir in lemon juice; season to taste.
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Tip: Add water if pesto is too thick.
4. Assemble & Serve
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Slice sweet potatoes and fluff insides with a fork.
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Fill with mushroom-spinach mixture; drizzle with pesto.
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Garnish with extra feta and fresh basil.
Troubleshooting
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Potatoes too hard? Roast longer or microwave 2–3 minutes first.
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Filling too watery? Cook mushrooms longer.
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Pesto too bitter? Add more Parmesan or a pinch of sugar.
Creative Variations
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Protein Boost: Add lentils, chickpeas, or shredded chicken.
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Vegan: Use tofu feta and nutritional yeast instead of Parmesan.
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Spicy: Mix in harissa or chili flakes.
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Nut-Free Pesto: Use sunflower seeds instead of nuts.
Serving Suggestions
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Pair with a crisp green salad or garlic bread.
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Serve alongside grilled chicken or fish.
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Drizzle with balsamic glaze for extra tang.
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