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Mediterranean stuffed sweet potatoes topped with fresh ingredients and herbs

Mediterranean Stuffed Sweet Potatoes

A delightful combination of sweet potatoes and a hearty Mediterranean filling of chickpeas, tomatoes, feta, and fresh herbs that's easy to prepare and perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sweet potatoes
  • 4 medium medium sweet potatoes, scrubbed Choose similar-sized potatoes for even cooking.
For the filling
  • 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) Can be omitted.
  • 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 Can substitute with goat cheese or dairy-free feta.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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’re fork-tender.
  3. 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.
  4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  5. Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients.
Assembly
  1. 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.
  2. Gently fluff the interior flesh with a fork.
  3. Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.

Notes

These stuffed potatoes can be made ahead of time. Keep in an airtight container for about 3-5 days in the fridge, or freeze for up to a month. Reheat in the oven for crispiness or microwave if in a rush.