Description
This Mediterranean Stuffed Sweet Potatoes recipe combines roasted sweet potatoes with a fresh, tangy filling of chickpeas, cherry tomatoes, cucumber, olives, and feta cheese, dressed in a flavorful olive oil and lemon dressing. It’s a wholesome and vibrant main course perfect for a healthy, satisfying meal.
Ingredients
Scale
Produce
- 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)
Pantry
- 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
Dairy
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Roast Sweet Potatoes: Prick the sweet potatoes several times with a fork to allow steam to escape during roasting. Place them on the prepared baking sheet and bake for 50 minutes, or until they are fork-tender and cooked through.
- Assemble the Filling: While the sweet potatoes are roasting, in a large bowl 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.
- Prepare the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined to create a bright and flavorful dressing.
- Dress the Filling: Pour the prepared dressing over the filling mixture. Toss gently to coat all ingredients evenly and enhance the flavors.
- Prepare Sweet Potatoes for Stuffing: Once the sweet potatoes are cooked, allow them to cool slightly to handle safely. Slice each potato lengthwise down the center, being careful not to cut all the way through, then gently fluff the interior flesh with a fork to create space for the filling.
- Stuff and Serve: Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately for a fresh and vibrant main dish.
Notes
- Use a fork to check the doneness of the sweet potatoes; they should be soft and tender inside.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Optional fresh mint adds brightness but can be omitted or replaced with extra parsley if unavailable.
- If chickpeas are not canned, cook dried chickpeas beforehand until tender.
- Season the filling dressing to taste, adjusting salt and pepper as needed for your preference.
- Leftover filling can be used as a salad topping or a side dip with pita bread.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
