Can I make Mediterranean Stuffed Sweet Potatoes in advance?

Yes, you can prepare the filling a day ahead and store it in the fridge. Just bake the sweet potatoes on the day you're ready to serve for the best experience.

What can I substitute if I don’t have feta cheese?

If you don’t have feta cheese, try using crumbled goat cheese or a vegan cheese alternative. Additionally, a creamy yogurt dressing can provide a similar taste.

How do I know when the sweet potatoes are fully cooked?

To check if the sweet potatoes are done, insert a fork or knife into the flesh. If it slides in easily, they are ready to come out of the oven!

What should I serve with Mediterranean Stuffed Sweet Potatoes?

These stuffed potatoes pair wonderfully with a fresh side salad, hummus, or a tahini dressing. You can also serve them as a side dish with grilled meats or fish for a complete meal.

Are stuffed sweet potatoes healthy?

Absolutely! Sweet potatoes are high in fiber, vitamins A and C, and minerals. Combined with protein-rich chickpeas and fresh veggies, this dish is nutritious and satisfying.

Mediterranean Stuffed Sweet Potatoes: A Flavorful Delight

Ingredients

Scale

4 medium Sweet Potatoes
1 can Chickpeas, rinsed and drained
1 cup Cherry Tomatoes, halved
1 Cucumber, diced
1 small Red Onion, finely diced
1/2 cup Kalamata Olives, sliced
1/2 cup Feta Cheese, crumbled
1/4 cup Fresh Parsley, chopped
Fresh Mint, optional, chopped
3 tablespoons Olive Oil
2 tablespoons Fresh Lemon Juice
2 cloves Garlic, minced
1 teaspoon Dried Oregano
Salt, to taste
Black Pepper, to taste

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Instructions

Preheat your oven to 400°F (200°C). Wash your sweet potatoes thoroughly under running water to remove any dirt. Carefully prick them with a fork to allow steam to escape during baking.
Place the pricked potatoes on a baking sheet and pop them in the oven for 40–50 minutes, until tender and easily pierced with a fork.
In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. In another bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Drizzle the dressing over the chickpea mixture and toss gently.
Once sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork. Stuff each potato generously with the chickpea mixture and serve immediately.

Notes

These stuffed sweet potatoes make for a delightful main dish or side. Pair with a light Greek salad for a complete meal.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 stuffed sweet potato
Calories: 400
Sugar: 8g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 8g
Protein: 15g
Cholesterol: 30mg