Mediterranean Stuffed Sweet Potatoes

I love a dish that feels like sunshine on a plate, and my Mediterranean Stuffed Sweet Potatoes do just that. I make them when I want food that is bright, filling, and easy to share with friends and family.

Dad James first showed me how to split a sweet potato without losing the filling, and that small trick still saves dinner every time.

Your Ingredients List

• 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

My Go-To Equipment

I keep my list simple. I use a rimmed baking sheet and parchment so the potatoes bake clean and even. I also use a sharp knife to slice the potatoes and a fork to fluff the inside. A medium bowl works well for the filling mix and a small bowl is handy for the dressing.

If you want a different sweet potato idea, try my take on cranberry apple twice baked sweet potatoes for a sweeter holiday side. I like tools that do one job well and store easily.

The Simple Steps to Follow

• Preheat the oven to 400 degrees F or 200 degrees C.
• Line a baking sheet with parchment paper.
• Prick each sweet potato several times with a fork.
• Place the potatoes on the baking sheet.
• Bake the potatoes for 40 to 50 minutes until fork-tender.
• While the potatoes roast, add chickpeas, tomatoes, cucumber, red onion, olives, feta, parsley, and mint to a large bowl.
• In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour the dressing over the salad mix and toss gently.
• Let the potatoes cool a bit after baking.
• Slice each potato lengthwise but do not cut all the way through.
• Fluff the potato flesh with a fork to make room for the filling.
• Spoon the Mediterranean mix into each potato and press lightly to fill.
• Serve the stuffed sweet potatoes while warm.

Healthy Twists on a Classic

I love to make small swaps to match our mood or what is in the pantry. Swap the feta for a dairy-free cheese to make the dish vegan. Use arugula or baby spinach in the mix for more green and a nice pepper bite. Roast a few cherry tomatoes with the potatoes for a deeper flavor. If I have purple sweet potatoes, I will read about how they compare for nutrition in are purple sweet potatoes more healthy, and then decide which one to use.

I also change the protein. I sometimes add grilled chicken or canned tuna for more meat. For more plant protein, I will roast the chickpeas first to make them crunchy. All changes keep the bright lemon and garlic dressing that ties the dish together.

Serving Suggestions From My Table

I serve these potatoes with simple sides so the flavors stay main. A crisp green salad makes a fresh foil. I also like warm pita on the side and a small bowl of plain yogurt mixed with lemon and mint. For a full meal, I plate two stuffed halves per person with a wedge of lemon. Guests can add more feta or a drizzle of olive oil at the table.

For casual nights, I place the potatoes on a large board and let everyone help themselves. For a finer meal, I plate each potato with a small spoonful of chopped herbs over the top and a few extra olives.

Getting It Just Right

I test each potato with a fork before pulling it from the oven. The fork should glide into the flesh with no hard center. If the skin has wrinkled and the flesh gives, it is done. For even baking, I choose potatoes that are similar in size.

If you ever wonder about skins, I explain basic prep and whether to peel in do purple sweet potatoes have to be peeled. I keep the skins on for most meals because they add fiber and hold the filling well. When I want a silkier mash, I scoop the flesh out and mix the filling in a bowl before returning it to the skins.

I watch salt levels when I use olives and feta. Taste the filling before you fill the potatoes. A squeeze of extra lemon can brighten the whole dish if it feels flat. If the filling is too dry, add a splash more olive oil. If it is too loose, drain the chickpeas a bit more and pat the cucumber dry.

How to Store Leftovers

I store any extra filling in an airtight container in the fridge for up to three days. The stuffed potatoes keep best if you store the potato halves and filling separately. Place the potato halves in a shallow airtight container and cover the filling in another container. Reheat the potato halves in a 350 degree F oven for 10 to 15 minutes. Reheat the filling gently on the stove or in the microwave and spoon it into the warm potatoes.

If you have already combined the filling and potato, eat it within a day for best texture. The cucumber and tomato can soften over time, so they taste best fresh. I do not freeze the stuffed potatoes because the fresh veggies change texture a lot when frozen and thawed.

Enjoy Every Moment

I tell people that good food does two things. It feeds the body and it feeds the heart. I like sitting down with family and watching them tuck into these stones of sweet flesh and salty, bright filling. It is plain food with a little shine.

A Few Common Questions

How long do Mediterranean Stuffed Sweet Potatoes take to bake?

I bake medium potatoes at 400 degrees F for about 40 to 50 minutes. I check them with a fork at 40 minutes. If the fork slides in easily, they are done. If not, I give them a little more time and check again.

Can I make Mediterranean Stuffed Sweet Potatoes ahead of time?

Yes. You can roast the potatoes and store them cooled in the fridge, and mix the filling separately. Reheat the potatoes and spoon in the filling when you are ready to serve. This keeps the vegetables fresh and the textures right.

Can I change the filling for Mediterranean Stuffed Sweet Potatoes?

Absolutely. You can add cooked chicken, swap feta for a dairy-free cheese, or use different beans. I sometimes roast the chickpeas for crunch. Small swaps keep the dish new and fit what you have on hand.

Mediterranean Stuffed Sweet Potatoes

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• Author: sarah
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Bright and filling Mediterranean stuffed sweet potatoes, perfect for sharing with friends and family.

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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

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Prick each sweet potato several times with a fork.
4. Place the potatoes on the baking sheet.
5. Bake the potatoes for 40 to 50 minutes until fork-tender.
6. While the potatoes roast, combine chickpeas, tomatoes, cucumber, red onion, olives, feta, parsley, and mint in a large bowl.
7. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
8. Pour the dressing over the salad mix and toss gently.
9. Let the potatoes cool slightly after baking.
10. Slice each potato lengthwise but do not cut all the way through.
11. Fluff the potato flesh with a fork to create space for the filling.
12. Spoon the Mediterranean mix into each potato and press lightly to fill.
13. Serve the stuffed sweet potatoes warm.

Notes

For a vegan option, substitute feta with dairy-free cheese. Experiment with arugula or spinach for added greens.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 potato half
• Calories: 400
• Sugar: 7g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 20mg

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