Name: Veggie Stuffed Sweet Potatoes | Sweetened with Sun Blog
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 Servings
Ingredients: 4 medium sweet potatoes; 1 tablespoon olive oil; 1/2 cup yellow onion; diced; 3 cloves garlic, minced; Roughly 4 cups spinach, chopped; 1 1/4 cup white mushrooms, sliced; 1 cup zucchini, chopped; 1 cup white beans, drained & rinsed; 1/3 cup dried cranberries; 1/2 teaspoon sea salt (or to taste); 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon ground sage; 1/4 teaspoon onion powder; 1/4 cup feta cheese

veggie stuffed sweet potatoes

VEGETARIAN | GLUTEN FREE | SOY FREE | NUT FREE

SIMPLY HEARTY
VEGGIE STUFFED SWEET POTATOES

Growing up, baked potatoes were always one of my absolute favorites as both a meal or a side dish!

My idea for these veggie stuffed sweet potatoes was to have that same delicious baked potato as a base while also incorporating more nutrients, flavors and textures throughout the dish!

This recipe is perfect for meal prep and would work great as a Thanksgiving side dish as well! Filled with hearty ingredients like zucchini, white beans, mushrooms, spinach and cranberries – this meal really has it all!

THE RECIPE

Yields 4 SWEET POTATOES

prep time: 15 minutes // COOK TIME: 40 MINUTES

TOTAL TIME: 55 MINUTES

ingredients:

4 medium sweet potatoes
1 tablespoon olive oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
Roughly 4 cups spinach, chopped
1 1/4 cup cremini mushrooms, sliced
1 cup zucchini, chopped
1 cup white beans, drained & rinsed
1/3 cup dried cranberries
1/2 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground sage
1/4 teaspoon onion powder
1/4 cup feta cheese

method:

Preheat the oven to 425F/220C degrees and prepare a large, rimmed baking tray with parchment paper.
Wash and dry the sweet potatoes and then prick each potato all over with a fork.
Place the sweet potatoes on the baking tray and transfer to the oven to bake for 40 minutes or until tender.
While the potatoes are baking, add olive oil to a large pot over medium heat.
To the pot add the yellow onion and simmer for a few minutes until they start to become tender and translucent.
Add the garlic, spinach, mushrooms, zucchini, and white beans to the pot. Simmer for about 10 minutes or until vegetables have cooked down. Stir occasionally.
Add the dried cranberries to the pot along with salt, pepper, garlic powder, ground sage and onion powder. Mix thoroughly and continue to simmer for another 3-5 minutes. Remove the mixture from heat.
Once the sweet potatoes are done baking and have cooled slightly, slice each potato down the center lengthwise (leaving about 1/2 inch on each side so you aren’t completely splitting the potato open.)
Carefully open the potatoes and begin to slightly mash the inside with a fork to create space for the filling.
Sprinkle the inside of each sweet potato with salt and pepper (optional) and then fill each potato with roughly 1/4-1/3 cup of filling.
Sprinkle feta cheese on top of each potato and serve warm!