Name: Mediterranean Stuffed Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

Mediterranean Stuffed Sweet Potatoes are a delicious and wholesome meal that combines the natural sweetness of baked sweet potatoes with a vibrant, fresh filling. This dish is perfect for a light lunch or an easy dinner packed with healthy ingredients and bright flavors.

A baked sweet potato with a rough brown skin is cut open and filled with three visible layers of toppings. The bottom layer is fluffy, bright orange sweet potato flesh. The middle layer has a colorful mix of halved red cherry tomatoes, dark purple olives, light yellow chickpeas, diced green cucumbers, and small pieces of red onion, all mixed with chopped green herbs. The top layer is crumbled white feta cheese sprinkled with more green herbs and a drizzle of olive oil around the base on a white plate, which rests on a white marbled texture. 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 each sweet potato several times with a fork. Place them on the prepared baking sheet and bake for 40 to 50 minutes, until they are fork-tender.
Step 3: While the sweet potatoes bake, 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, oregano, salt, and black pepper to make the dressing.
Step 5: Pour the dressing over the vegetable and chickpea mixture and toss gently to coat evenly.
Step 6: When the sweet potatoes are done, let them cool slightly. Slice each one lengthwise without cutting all the way through, then fluff the inside with a fork.
Step 7: Spoon the Mediterranean filling generously into each sweet potato half and serve immediately.

Tips & Variations

Swap feta cheese for goat cheese or omit it entirely for a vegan option.
Add chopped roasted red peppers or artichoke hearts to the filling for extra flavor.
Use fresh oregano instead of dried for a brighter herbal note.
Serve with a dollop of Greek yogurt or tzatziki sauce for added creaminess.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 15 minutes or microwave until heated through. Add any dressing or cheese fresh after reheating to keep it vibrant.

How to Serve

The image shows a white plate with a baked sweet potato cut in half as the base layer, its skin is brown and the inside is bright orange and smooth. On top, there is a thick layer of a colorful salad featuring beige chickpeas, dark red kidney beans, green diced cucumbers, small halved red and yellow cherry tomatoes, and thin purple onion slices. White chunks of crumbly feta cheese are scattered on top and around the sweet potato, mixed with finely chopped green herbs, likely parsley. The dish is lightly sprinkled with black pepper and some shiny olive oil glistens in small drops. A silver fork rests on the plate edge, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the filling a few hours in advance and keep it refrigerated. Just toss with the dressing right before stuffing the sweet potatoes to keep the ingredients fresh.

What can I use instead of sweet potatoes?

If you prefer, you can use regular potatoes or even large portobello mushrooms as a base for the Mediterranean filling. Adjust baking times accordingly.