Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prick the sweet potatoes several times with a fork. Place them on the prepared baking sheet and bake for 40 to 50 minutes until fork-tender.
- While the sweet potatoes roast, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and optional mint in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
- Pour the dressing over the filling mixture and toss gently to coat all ingredients.
Assembly
- Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, fluffing the interior with a fork.
- Generously fill each sweet potato half with the Mediterranean mixture. Enjoy your stuffed sweet potato boats immediately!
Notes
These stuffed sweet potatoes can be stored in the fridge for about 3-5 days. For best results, store the filling separate from the sweet potatoes if preparing ahead of time. You can also prepare the filling a day in advance.
