Mediterranean Stuffed Sweet Potatoes
Mediterranean stuffed sweet potatoes combine sweet potato sweetness with a tangy Mediterranean filling of chickpeas, cherry tomatoes, cucumbers, olives, feta, and a zesty dressing.
Ingredients
For the Base
- 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
- 1/2 cup feta cheese, crumbled
For the Dressing
- 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
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prick each sweet potato several times with a fork and place on the prepared baking sheet. Bake for 40 to 50 minutes, until fork-tender and the skin gives slightly when pressed.
- While the potatoes roast, combine the chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta, chopped parsley, and mint (if using) in a large bowl.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, and salt and black pepper to taste. Pour the dressing over the filling and toss gently to coat all ingredients.
- Once the sweet potatoes are cooked, let them cool slightly. Slice each potato lengthwise, careful not to cut all the way through, and use a fork to fluff the interior flesh so there is space for filling.
- Fill each potato half generously with the Mediterranean mixture and serve immediately while the potato is warm.
Notes
For a heartier plate, serve alongside a simple green salad or try pairing with a warm grain pilaf. You can adapt quickly for meal prep or guests with ingredient swaps.