Why Make This Recipe
Mediterranean Stuffed Sweet Potatoes are not only colorful and appealing, but they are also packed with nutrients and flavors. This dish combines the natural sweetness of the potatoes with fresh veggies, hearty chickpeas, and tangy feta cheese. It’s a healthy option that’s perfect for lunch or dinner, and it caters to different dietary preferences. Plus, it’s easy to make and great for meal prep!
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:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
- 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.
- 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 sweet potatoes make a wonderful main dish or a hearty side. Serve them warm straight from the oven for a comforting meal. You can also pair them with a simple green salad or some grilled vegetables for additional flavor and nutrition.
How to Store Mediterranean Stuffed Sweet Potatoes
You can store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. If you want to reheat them, simply pop them in the microwave or warm them in the oven until heated through.
Tips to Make Mediterranean Stuffed Sweet Potatoes
- Use different toppings: Feel free to mix in ingredients like roasted red peppers or avocado for added flavor.
- Choose the right sweet potatoes: Look for firm, smooth sweet potatoes for the best texture.
- Make it vegan: Leave out the feta cheese or substitute it with a plant-based alternative for a vegan meal.
Variation
For a spicy twist, add some diced jalapeños or crush red pepper flakes to the filling to bring some heat to your Mediterranean Stuffed Sweet Potatoes.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until you are ready to serve.
Can I freeze stuffed sweet potatoes?
Yes, you can freeze the stuffed sweet potatoes after baking. Wrap them tightly and store them for up to a month. Reheat in the oven for best results.
What can I use instead of chickpeas?
You can substitute chickpeas with black beans, lentils, or even quinoa for a different taste and texture.
Mediterranean Stuffed Sweet Potatoes
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- 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.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
- 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.
- Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.
Notes
Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]