Mediterranean Stuffed Sweet Potatoes

Why Make This Recipe

Mediterranean Stuffed Sweet Potatoes are not just delicious; they are also packed with nutrients. Sweet potatoes are rich in vitamins and fiber, while the Mediterranean filling adds protein and healthy fats. This recipe is perfect for a quick weeknight dinner or a tasty lunch. Plus, it’s easy to make and can be customized to your liking!

How to Make Mediterranean Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes, scrubbed
• 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
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1/2 cup feta cheese, crumbled

Directions:

1. Preheat your oven to 400°F (200°C). 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, or until they are fork-tender.
3. While the sweet potatoes are roasting, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optional chopped mint in a large bowl.
4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
5. Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
6. Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, taking care not to cut all the way through. Gently fluff the interior flesh with a fork.
7. Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.

How to Serve Mediterranean Stuffed Sweet Potatoes

These stuffed sweet potatoes are best served warm. You can offer extra feta cheese or a sprinkle of fresh herbs on top for added flavor. They make a colorful and healthy main dish or a side dish for grilled meats.

How to Store Mediterranean Stuffed Sweet Potatoes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or microwave until warmed through.

Tips to Make Mediterranean Stuffed Sweet Potatoes

• Don’t skip the resting time after baking the sweet potatoes. This helps them become easier to handle.
• Feel free to mix and match the vegetables in the filling, adding bell peppers or spinach for extra nutrition.
• For a spicier kick, add some red pepper flakes to the dressing.

Variation

You can make these sweet potatoes vegan by omitting the feta cheese. They are still packed with flavor and make a filling meal.

FAQs

1. Can I use regular potatoes instead of sweet potatoes?

Yes, you can use regular potatoes, but the cooking time may vary, and they won’t have the same sweetness.

2. Is this recipe gluten-free?

Yes, all the ingredients in this recipe are gluten-free. It’s a great option for gluten-sensitive diets.

3. Can I prepare the filling in advance?

Absolutely! You can prepare the filling a day ahead and store it in the fridge. Just fill the sweet potatoes before serving.

Mediterranean Stuffed Sweet Potatoes

Print Recipe

Delicious and nutritious Mediterranean stuffed sweet potatoes filled with chickpeas, fresh vegetables, and feta cheese.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes, scrubbed
• 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
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1/2 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 400°F (200°C). 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, or until they are fork-tender.
3. While the sweet potatoes are roasting, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and optional chopped mint in a large bowl.
4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
5. Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
6. Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, taking care not to cut all the way through. Gently fluff the interior flesh with a fork.
7. Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.

Notes

These stuffed sweet potatoes are best served warm. Optionally, offer extra feta cheese or a sprinkle of fresh herbs on top.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 25mg

Keywords: sweet potatoes, Mediterranean, stuffed vegetables, healthy dinner, vegetarian recipe