Stuffed Sweet Potatoes with Spinach Mushroom

A comforting and healthy dish featuring sweet potatoes stuffed with spinach, mushrooms, feta, and rosemary.

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Preheat your oven to 400°F (200°C). Scrub the sweet potatoes, poke holes with a fork, and bake for 45-60 minutes until soft.
Heat olive oil in a skillet over medium heat. Sauté chopped mushrooms until golden brown, about 5-7 minutes, then add spinach and cook until wilted. Stir in dried rosemary, salt, and pepper.
Remove from heat and fold in crumbled feta cheese.
When sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork. Stuff with the vegetable and feta mixture.
Return stuffed sweet potatoes to the oven for another 10-15 minutes to meld flavors together.

Make the filling a day ahead and refrigerate. Substitute feta with goat cheese or vegan cheese for dietary preferences.