A hearty, wholesome dish featuring roasted sweet potatoes filled with garlicky mushrooms, spinach, and a creamy Mediterranean-style sauce. Naturally vegetarian and easy to make dairy-free.
Serves
4
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tbsp olive oil
- Salt
Filling
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 250 g mushrooms, sliced (button, cremini, or mixed)
- 150 g fresh spinach
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp smoked paprika
- Salt and black pepper to taste
Creamy Mediterranean Sauce
- 120 g Greek yogurt (or dairy-free yogurt for vegan option)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (optional)
- 1 small garlic clove, finely grated
- 2–4 tbsp water (to thin)
- Pinch salt
Optional Add-ins
- Feta cheese (or vegan feta)
- Kalamata olives, chopped
- Sun-dried tomatoes, chopped
- Fresh parsley or dill
- Chili flakes
Instructions
1. Roast sweet potatoes
Preheat oven to:
- 200°C (400°F)
Wash sweet potatoes and prick with a fork.
Rub with olive oil and sprinkle lightly with salt.
Bake for:
- 45–60 minutes
until soft and caramelized.
2. Prepare filling
While potatoes bake, heat olive oil in a pan over medium heat.
Add onion and cook:
- 3–4 minutes
Add garlic and cook:
- 30 seconds
Add mushrooms and cook:
- 6–8 minutes
until browned and moisture evaporates.
3. Season & add spinach
Add:
- oregano
- thyme
- smoked paprika
- salt
- black pepper
Stir well.
Add spinach and cook:
- 1–2 minutes
until wilted.
Remove from heat.
4. Make creamy Mediterranean sauce
In a bowl mix:
- yogurt
- tahini
- lemon juice
- garlic
- salt
- mustard (optional)
Add water slowly until smooth and drizzle-able.
5. Assemble stuffed sweet potatoes
Cut roasted sweet potatoes lengthwise.
Lightly mash inside with a fork.
Fill generously with mushroom-spinach mixture.
6. Add sauce & toppings
Drizzle creamy Mediterranean sauce over each potato.
Top with:
- feta or vegan feta
- olives
- sun-dried tomatoes
- herbs
- chili flakes
Serving Suggestions
Serve with:
- Greek salad
- quinoa tabbouleh
- roasted chickpeas
- hummus and pita
Storage
Fridge
Store filling and potatoes separately or assembled:
- up to 3–4 days
Reheat
- Oven: 180°C for 10–15 minutes
- Microwave: 2–3 minutes
Tips for Best Flavor
- Roast sweet potatoes until slightly caramelized for sweetness.
- Brown mushrooms well for deeper umami flavor.
- Add sauce just before serving for freshness.
- Don’t skip lemon juice—it brightens the dish.
Variations
Vegan Version
Use:
- dairy-free yogurt
- vegan feta or skip cheese
High-Protein Version
Add:
- chickpeas
- lentils
- tofu crumbles
Spicy Version
Add:
- chili flakes
- harissa paste
- cayenne pepper
Extra Creamy Version
Add:
- extra tahini
- mashed avocado on top
