Name: Mediterranean Stuffed Sweet Potatoes Recipe
Prep time: 10 min
Cook time: PT-491679H22M50S
Total time: PT-491679H22M50S
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; 1/2 cup feta cheese, crumbled; 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

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Introduction

These Mediterranean Stuffed Sweet Potatoes are a vibrant and nutritious meal, perfect for any time of year. Roasted sweet potatoes are filled with a fresh, tangy mixture of chickpeas, vegetables, olives, and feta cheese for a satisfying and flavorful dish.

The image shows a baked sweet potato cut open and filled with several colorful layers. The first layer is the orange inside of the sweet potato with a soft texture, sitting on a white plate. On top of that, there is a fresh mix of chopped red cherry tomatoes, pale beige chickpeas, dark purple olives, bright green cucumber cubes, and small pieces of red onion, all mixed together. White crumbled feta cheese is sprinkled over the top, with green parsley scattered for garnish. A drizzle of olive oil adds a slight shine on the ingredients. The background is a white marbled texture with a slightly blurred silver fork in the back. 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 the sweet potatoes several times with a fork and place them on the prepared baking sheet. Bake for 40 to 50 minutes, or until they are fork-tender.
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, garlic, dried oregano, salt, and black pepper to make the dressing.
Step 5: Pour the dressing over the filling mixture and toss gently to coat all ingredients evenly.
Step 6: When the sweet potatoes are done, let them cool slightly. Slice each potato lengthwise down the center, being careful not to cut all the way through. Fluff the interior flesh with a fork.
Step 7: Spoon the Mediterranean filling generously into each sweet potato half and serve immediately.

Tips & Variations

For extra protein, add grilled chicken or cooked quinoa to the filling.
If you prefer a dairy-free option, omit the feta or substitute with a plant-based cheese.
Use fresh oregano if available for a brighter flavor.
Make it spicier by adding a pinch of crushed red pepper flakes to the dressing.

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 on medium power for 2 to 3 minutes. The filling is best added fresh when reheating to keep it vibrant.

How to Serve

A white plate holds a roasted sweet potato cut in half, with its bright orange soft inside forming the base layer. On top, there is a colorful salad layer made of light beige chickpeas, dark purple olives, bright green cucumber chunks, and thin rings of purple-red onion. Scattered throughout are small pieces of white crumbly cheese and mixed red and yellow cherry tomato halves. The dish is sprinkled with chopped green herbs, small red flakes, and black pepper. A silver fork rests on the plate’s edge. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can roast the sweet potatoes and prepare the filling separately in advance. Combine and stuff the potatoes just before serving for the freshest taste.

Can I use other types of potatoes for this recipe?

Sweet potatoes work best for their natural sweetness and texture, but you can try using large white or Yukon gold potatoes if preferred, though the flavor profile will differ.