Stuffed Sweet Potato
This is the plate I make when I want something that looks piled high and still counts as a simple dinner. Sweet potatoes bake until the skins wrinkle and the centers mash open with a fork. Spinach and mushrooms cook in the same little skillet, then go into the split potato with avocado and crumbled feta. Olive oil and lemon are the only sauce. No breading, no heavy gravy.
The anti-inflammatory part is the mix, not a claim on the cheese. Sweet potato, leafy greens, mushrooms, avocado, and olive oil do the work. Feta is there for the salty crumble you see in the photo. Leave it off and the potato is still a full plate. The avocado goes on after baking, never in the oven, or it turns dull and soft.
I set two halves on a white platter, filling mounded so the spinach and mushroom slices stay visible. It feeds two as a meal and four if you split each potato and add a side salad. The potato can bake while you do something else. The topping takes about 8 minutes.
Why you'll love it
- One platter, the way it is in the photo.
- Mediterranean filling: greens, mushrooms, avocado, feta.
- Most of the time is the potato baking, hands-off.
- Easy to make dairy-free by skipping the cheese.
Anti-Inflammatory & Mediterranean Recipes
Stuffed Sweet Potato
- Prep10 min
- Cook45 min
- Total55 min
- Servings2 servings
- Calories400 kcal
Ingredients
- Potatoes
- Filling
Instructions
- Heat the oven to 425 F (220 C). Rub the sweet potatoes with 1 tsp oil, prick them with a fork, and set them on a sheet pan. Bake 40 to 45 minutes, until a fork slides into the center with no resistance.
- While they bake, heat 1 tsp oil in a skillet over medium. Add the mushrooms and cook 4 minutes, until browned. Add the garlic for 30 seconds.
- Add the spinach, salt, and pepper. Toss 1 minute, until just wilted. Take it off the heat.
- Split each potato down the middle and press the ends so the center opens. Fluff the flesh lightly with a fork. Do not scoop it all out.
- Spoon the mushrooms and spinach into the opening. Top with avocado and feta. Finish with lemon juice, a thread of olive oil, and black pepper.
Notes & Tips
- A soft center matters more than a dark skin. If the outside is browning too fast, tent with foil.
- Mushrooms need space in the pan. Crowded slices steam and stay pale.
- Avocado last. Heat makes it brown.
- Microwave shortcut: 5 to 7 minutes per potato, turning once, then 2 minutes in the oven if you want the skin drier.
- Nutrition: Per serving (1 stuffed potato). Estimate.
- Nutrition: Net carbohydrates: 37g
- Nutrition: WW estimate: 9 points on the current plan (sweet potato, avocado, feta, and oil share the points)
- Fridge: 3 days, covered. Store the avocado separate so it does not brown. Reheat the potato and greens, then add avocado and feta.
- Potatoes freeze fine, unfilled, up to 1 month. Thaw and warm before stuffing.
- Nutrition is an estimate from a medium sweet potato, spinach, mushrooms, a quarter avocado per plate, feta, and olive oil.
Variations & serving ideas
- No feta: use crumbled goat cheese, or skip it for dairy-free.
- No spinach: use chopped kale and cook it 2 minutes longer.
- Higher protein: add a spoon of white beans or a jammy egg on top.
- No avocado: add extra olive oil and a few cherry tomato halves.
- Lower carb is not the point of this plate. Half a potato with double greens is the lighter version.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 kcal |
| Total fat | 20 g |
| Sodium | 420 mg |
| Total carbohydrate | 46 g |
| Fibre | 9 g |
| Protein | 10 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Stuffed Sweet Potato?
About 55 minutes in total: 10 minutes of prep and 45 minutes of cooking.
What ingredients do I need for Stuffed Sweet Potato?
The key ingredients include crumbled feta, sweet potatoes, mushrooms, garlic, spinach and lemon juice. The recipe card lists every ingredient with exact amounts.
Can I freeze Stuffed Sweet Potato?
Potatoes freeze fine, unfilled, up to 1 month.
How many servings does this recipe make?
It makes 2 servings.
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