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