Name: Mediterranean Stuffed Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
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

Jump to Recipe

Introduction

These Mediterranean Stuffed Sweet Potatoes are a vibrant and satisfying meal that combines the natural sweetness of roasted potatoes with a fresh, tangy chickpea and vegetable filling. Perfect for a healthy lunch or dinner, they offer a delicious balance of textures and flavors inspired by classic Mediterranean ingredients.

A roasted sweet potato half is placed in the center of a white plate on a white marbled surface, with the skin crisped and the orange flesh soft and textured. On top is a colorful mix of chickpeas, dark purple olives, diced bright green cucumber, thinly sliced red onions, halved red and yellow cherry tomatoes, and crumbled white cheese. Fresh green herbs are sprinkled all over, adding a vibrant contrast. Some cheese and herbs are scattered around the sweet potato on the plate, along with droplets of olive oil. A silver fork rests on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Prick each sweet potato several times with a fork, place them on the prepared baking sheet, and bake for 40 to 50 minutes until they are tender when pierced with a fork.
Step 3: While the sweet potatoes roast, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint (if using) in a large bowl.
Step 4: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Step 5: Pour the dressing over the vegetable and chickpea mixture and toss gently to coat evenly.
Step 6: Once the sweet potatoes are cooked and cooled slightly, slice each one lengthwise without cutting all the way through. Fluff the inside with a fork.
Step 7: Spoon the Mediterranean filling generously into each sweet potato and serve immediately.

Tips & Variations

For extra protein, add grilled chicken or cooked quinoa to the filling.
Swap feta cheese for goat cheese or omit it for a dairy-free option.
Use fresh oregano instead of dried for a more vibrant herb flavor.
Add a pinch of red pepper flakes to the dressing for a mild spicy kick.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through or microwave briefly. The filling can be stored separately to keep the potatoes from becoming soggy.

How to Serve

A baked sweet potato with its skin slightly cracked, sitting on a white plate with scattered green herbs and olive oil around it. The sweet potato is filled with three distinct layers: the bottom layer is soft and bright orange mashed sweet potato, followed by a colorful mix of vegetables including halved cherry tomatoes, diced cucumber, whole chickpeas, sliced kalamata olives, and small pieces of red onion. The top layer is sprinkled with crumbled white feta cheese and fresh chopped parsley, adding a fresh green touch. The background is a white marbled texture with a fork placed blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the Mediterranean filling can be made a few hours in advance and refrigerated. Just toss it again with the dressing before stuffing the sweet potatoes.

Are these sweet potatoes suitable for meal prep?

Absolutely. This recipe works well for meal prep since the ingredients hold up nicely when stored separately and combined before serving.