Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Drizzled with Lemon Garlic Yogurt Sauce

 

Ingredients

4 medium sweet potatoes, scrubbed and dried

1 tbsp extra virgin olive oil

1 tsp dried rosemary, crushed

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup baby spinach, roughly chopped

1 cup cremini mushrooms, finely diced

1/2 cup Greek feta cheese, crumbled

1/4 cup Greek yogurt, plain

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic, grated

1/2 tsp red pepper flakes

1/2 cup Greek yogurt, plain

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic, grated

1/4 tsp flaky sea salt

1/4 cup clover honey

1 tbsp hot honey

1 tbsp balsamic vinegar

1/2 tsp dried thyme

1/4 tsp ground ginger

1/4 cup raw walnut halves, toasted and finely crushed

1/4 cup fresh pomegranate seeds

1/4 red onion, shaved very thin

1/2 tsp dried edible marigold petals

1 tbsp fresh mint, torn

Directions

Preheat your oven to 400°F and line a large baking sheet

with parchment paper.

Pierce the sweet potatoes several times with a fork, rub

with 1 tablespoon olive oil, crushed rosemary, salt, and

black pepper; bake for 45 to 55 minutes until completely

tender.

In a large skillet over medium heat, sauté the diced

mushrooms for 5 to 7 minutes until golden brown and

the moisture has evaporated.

Add the chopped spinach to the skillet and cook for 1

minute until wilted; remove from heat and let the mixture

cool slightly.

In a medium bowl, whisk together the 1/4 cup Greek

yogurt, crumbled feta, lemon juice, lemon zest, grated

garlic, and red pepper flakes until light and airy.

Fold the sautéed mushrooms and spinach into the feta-

yogurt cream until well combined.

Slice the baked sweet potatoes open lengthwise and

gently fluff the orange interior with a fork.

Generously stuff each sweet potato with the spinach,

mushroom, and feta filling, mounding it slightly.

In a small bowl, whisk together the remaining 1/2 cup

Greek yogurt, lemon juice, lemon zest, grated garlic, and

sea salt to create the lemon garlic yogurt sauce.

Simmer the clover honey, hot honey, balsamic vinegar,

thyme, and ginger in a small saucepan for 3 minutes

until thickened; drizzle the warm glaze and the cold

yogurt sauce over the potatoes, then garnish with

walnuts, pomegranate seeds, red onion, marigold petals,

and fresh mint.