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