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Mediterranean Stuffed Sweet Potatoes

A delightful fusion of roasted sweet potatoes filled with a vibrant mix of Mediterranean flavors, perfect for a quick weeknight dinner or a cozy gathering.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes, scrubbed
For the Filling
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped (optional)
  • 1 cup canned chickpeas, rinsed and drained
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • Salt to taste salt and black pepper, to taste
  • 1/2 cup feta cheese, crumbled
For the Dressing
  • 2 tbsp extra virgin olive oil

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. While the sweet potatoes roast, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and optional mint in a large bowl.
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
  5. Pour the dressing over the filling mixture and toss gently to coat all ingredients.
Assembly
  1. Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, fluffing the interior with a fork.
  2. 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.