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Mediterranean Stuffed Sweet Potatoes

These Mediterranean Stuffed Sweet Potatoes are bursting with fresh veggies, creamy feta, and zesty lemon, making them a healthy and delicious dish that's easy to prepare.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium medium sweet potatoes, scrubbed Choose medium-sized sweet potatoes for even cooking.
Vegetable Filling
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced For crunch.
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped (optional) Adds extra freshness.
  • 1 cup canned chickpeas, rinsed and drained
  • 1/4 cup Kalamata olives, pitted and sliced For a Mediterranean flair.
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese or leave out for a vegan version.
Dressing
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice Freshly squeezed is best.
  • 1 clove garlic, minced A key flavor component.
  • 1/2 tsp dried oregano
  • to taste Salt and black pepper

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.
Filling
  1. While the sweet potatoes roast, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and optional mint in a large bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
  3. 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

You can prepare the filling ahead of time and store it separately. Stuff and bake when you’re ready to eat. These stuffed sweet potatoes keep well in the fridge for about 3-5 days.