Go Back
–+ servings
Stuffed Sweet Potatoes

Stuffed Sweet Potatoes with Mediterranean Flair You’ll Love

Enjoy these stuffed sweet potatoes, a delicious and healthy Mediterranean-inspired dish, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 stuffed sweet potatoes
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 pieces Sweet Potatoes Regular potatoes or butternut squash can be used as a substitute.
For the Filling
  • 1 can Chickpeas Can substitute with white beans or quinoa.
  • 1 cup Cherry Tomatoes Diced bell peppers can be used instead.
  • 1 cup Cucumber Zucchini can be an alternative.
  • 1 medium Red Onion Green onions can be substituted for a milder taste.
  • 1/2 cup Kalamata Olives Pitted green olives can be used instead.
  • 1 cup Feta Cheese For vegan option, plant-based cheese is recommended.
  • 1/4 cup Fresh Parsley Can swap with dill or basil.
For the Dressing
  • 3 tablespoons Extra Virgin Olive Oil Avocado oil is a great substitute.
  • 2 tablespoons Lemon Juice Lime juice works well as a substitute.
  • 2 cloves Garlic Shallots can be used for a milder flavor.
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning.
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • whisk

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prick each sweet potato and place them on the baking sheet. Bake for 40-50 minutes until fork-tender and skin is slightly crisp.
  3. In a bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and olives. Add parsley and mint if desired.
  4. For the dressing, whisk together olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper to taste.
  5. Pour the dressing over the filling and toss until evenly coated.
  6. Cool the sweet potatoes for a few minutes, slice them open and fluff the insides. Fill each potato with the prepared filling.
  7. Serve warm, optionally drizzled with more olive oil and paired with a salad or pita.

Nutrition

Serving: 1stuffed sweet potatoCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Roast sweet potatoes ahead of time and store in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!