Mediterranean Stuffed Sweet Potatoes with Spinach & Mushrooms

• 4 medium sweet potatoes
• 1 tbsp olive oil
• Salt & black pepper
• For the Filling
• 2 cups fresh spinach
• 1½ cups mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 small onion (diced)
• 1 tbsp olive oil
• ½ tsp oregano
• ½ tsp paprika
• Salt & black pepper to taste

For Topping

• ½ cup feta cheese (crumbled)
• Fresh parsley or basil (optional)
• Red pepper flakes (optional)

1. Roast the Sweet Potatoes [note you can skip this and use microwaved potatoes]
2. Preheat oven to 200°C (400°F). 
3. Wash sweet potatoes and poke several holes with a fork. 
4. Rub lightly with olive oil, salt, and pepper. 
5. Place on a baking tray and roast for 45–50 minutes until fork tender.
6. Heat olive oil in a skillet over medium heat. 
7. Sauté onions and garlic until fragrant. 
8. Add mushrooms and cook for 6–8 minutes until softened and lightly browned. 
9. Stir in spinach and cook until wilted. Season with oregano, paprika, salt, and pepper.
10. Slice roasted sweet potatoes open lengthwise and gently fluff the inside with a fork. 
11. Spoon the spinach and mushroom mixture into each potato.
12. Sprinkle feta cheese and optional herbs or chili flakes over the top.
13. Serve warm as a main dish or hearty side.