These Stuffed Sweet Potatoes with Spinach, Avocado, Mushrooms, Feta, Walnuts & Sticky Cranberry Maple are a colourful and comforting meal packed with layers of sweet, savoury, creamy, and crunchy flavours. Tender roasted sweet potatoes are filled with golden mushrooms and wilted spinach, then topped with creamy avocado, salty feta, and toasted walnuts.
The finishing touch is a glossy cranberry maple glaze made with cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, and fresh thyme. Its sweet and tangy flavour brings all the toppings together beautifully. Ready in about 1 hour and 10 minutes, these stuffed sweet potatoes make a satisfying vegetarian main course or a delicious side dish.
Why You’ll Love This Recipe
- Combines sweet, savoury, creamy, tangy, and crunchy flavours.
- Uses simple ingredients with plenty of texture.
- The cranberry maple glaze adds a delicious finishing touch.
- Perfect for a comforting vegetarian meal.
- Easy to customise with your favourite toppings.
Recipe Information
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Ingredients
For the Sweet Potatoes
- 3–4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon paprika
- Salt and black pepper, to taste
For the Filling
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 2 garlic cloves, minced
- 1 ripe avocado, diced
- ½ cup crumbled feta cheese
- ⅓ cup walnuts, toasted and roughly chopped
- Salt and black pepper, to taste
For the Sticky Cranberry Maple
- ⅓ cup cranberry sauce
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh thyme leaves
Equipment
- Baking sheet
- Large skillet
- Small saucepan
- Mixing spoon
- Sharp knife
How to Make Stuffed Sweet Potatoes
Step 1: Roast the Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Pierce each sweet potato several times with a fork.
- Rub the sweet potatoes with olive oil, paprika, salt, and black pepper.
- Place them on a baking sheet and roast for 45–55 minutes, or until completely tender.
Step 2: Cook the Mushroom and Spinach Filling
- While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the fresh spinach and cook until wilted.
- Season the mixture with salt and black pepper.
Step 3: Prepare the Sticky Cranberry Maple
- Combine the cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, and fresh thyme in a small saucepan.
- Warm over low heat for 3–4 minutes, stirring until the mixture becomes smooth, glossy, and slightly thickened.
- Remove from the heat and set aside.
Step 4: Stuff the Sweet Potatoes
- Remove the roasted sweet potatoes from the oven and allow them to cool slightly.
- Slice each sweet potato lengthwise.
- Gently fluff the centre with a fork while keeping the skin intact.
- Divide the warm mushroom and spinach mixture between the sweet potatoes.
Step 5: Add the Toppings
- Top each stuffed sweet potato with diced avocado.
- Sprinkle generously with crumbled feta cheese.
- Add the toasted, roughly chopped walnuts.
Step 6: Finish and Serve
- Drizzle the sticky cranberry maple glaze over each stuffed sweet potato.
- Garnish with extra walnuts and fresh herbs if desired.
- Serve immediately while the sweet potatoes and filling are warm.
Helpful Tips
- Choose evenly sized sweet potatoes: Similar-sized potatoes will roast at a more consistent rate.
- Don’t rush the roasting: The sweet potatoes should be completely tender before stuffing.
- Cook the mushrooms until golden: This helps give the filling a deeper savoury flavour.
- Add the avocado last: Diced avocado is best added after the warm filling so it stays fresh and creamy.
- Warm the glaze gently: Low heat helps create the smooth, glossy consistency needed for drizzling.
Serving Suggestions
These stuffed sweet potatoes work beautifully as a vegetarian main course or hearty side dish. Serve them warm with a simple green salad or roasted vegetables for a colourful meal.
For entertaining, prepare the sweet potatoes and mushroom-spinach filling ahead of time, then add the avocado, feta, walnuts, and cranberry maple glaze just before serving.
Storage
Store leftovers in airtight containers in the refrigerator. For the best texture, keep the avocado and glaze separate when possible and add them after reheating.
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: Approximately 12 g per serving
Frequently Asked Questions
Can I prepare the sweet potatoes ahead of time?
Yes. The sweet potatoes can be roasted ahead of time and reheated before filling. Prepare the mushroom and spinach mixture separately and assemble when ready to serve.
Can I use a different type of mushroom?
Yes. The recipe calls for sliced mushrooms, so you can use your preferred variety.
Can I make the cranberry maple glaze ahead of time?
Yes. Prepare the glaze in advance and warm it gently before drizzling over the stuffed sweet potatoes.
Can I leave out the avocado?
Yes. The avocado adds a creamy, fresh element, but the stuffed sweet potatoes will still have plenty of flavour from the mushrooms, spinach, feta, walnuts, and cranberry maple glaze.
Can I use another cheese instead of feta?
The recipe is designed around the salty flavour of feta, but you can adjust the topping to suit your preference.
Final Thoughts
Stuffed Sweet Potatoes with Spinach, Avocado, Mushrooms, Feta, Walnuts & Sticky Cranberry Maple bring together an irresistible mix of textures and flavours. Soft roasted sweet potatoes are filled with savoury mushrooms and spinach, then finished with creamy avocado, salty feta, crunchy walnuts, and a glossy cranberry maple glaze.
It is a beautiful recipe for weeknight dinners, cosy weekends, holiday tables, or whenever you want a vegetarian dish that feels both comforting and special.
These Stuffed Sweet Potatoes with Spinach, Avocado, Mushrooms, Feta, Walnuts & Sticky Cranberry Maple are a colourful vegetarian meal featuring tender roasted sweet potatoes filled with golden mushrooms and wilted spinach, then topped with creamy avocado, salty feta, toasted walnuts, and a glossy cranberry maple glaze.
Ingredients
For the Sweet Potatoes:
3–4 medium sweet potatoes
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and black pepper, to taste
For the Filling:
1 tablespoon olive oil
2 cups mushrooms, sliced
2 cups fresh spinach
2 garlic cloves, minced
1 ripe avocado, diced
1/2 cup crumbled feta cheese
1/3 cup walnuts, toasted and roughly chopped
Salt and black pepper, to taste
For the Sticky Cranberry Maple:
1/3 cup cranberry sauce
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves
Preheat the oven to 425°F (220°C).
Pierce each sweet potato several times with a fork.
Rub the sweet potatoes with olive oil, paprika, salt, and black pepper.
Place them on a baking sheet and roast for 45–55 minutes, or until completely tender.
While the sweet potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the fresh spinach and cook until wilted.
Season with salt and black pepper.
Combine the cranberry sauce, maple syrup, balsamic vinegar, Dijon mustard, and fresh thyme in a small saucepan.
Warm over low heat for 3–4 minutes, stirring until smooth, glossy, and slightly thickened.
Remove from the heat and set aside.
Remove the roasted sweet potatoes from the oven and allow them to cool slightly.
Slice each sweet potato lengthwise.
Gently fluff the centre with a fork while keeping the skin intact.
Divide the warm mushroom and spinach mixture between the sweet potatoes.
Top each stuffed sweet potato with diced avocado.
Sprinkle with crumbled feta cheese.
Add the toasted, roughly chopped walnuts.
Drizzle the sticky cranberry maple glaze over each stuffed sweet potato.
Garnish with extra walnuts and fresh herbs if desired.
Serve immediately while warm.
