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; 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

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Introduction

These Mediterranean Stuffed Sweet Potatoes offer a fresh and flavorful twist on a classic comfort food. Packed with vibrant vegetables, tangy feta, and a zesty dressing, this dish is both satisfying and nutritious. Perfect for a wholesome weeknight dinner or a light lunch.

A baked sweet potato with wrinkled brown skin sits open on a white plate, filled with a colorful mix. The base layer inside is bright orange mashed sweet potato, topped with a salad of dark purple olives, pale beige chickpeas, diced green cucumber with skin, halved red cherry tomatoes, small pieces of white feta cheese, and small chunks of purple onion. Fresh green herbs are sprinkled over the top and around the plate, with a drizzle of light olive oil adding shine. The background is 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 the sweet potatoes several times with a fork. Place them on the baking sheet and bake for 40 to 50 minutes, or until fork-tender.
Step 3: While the sweet potatoes roast, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint (if using) in a large bowl.
Step 4: In a small bowl, whisk together 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. Toss gently to coat all ingredients evenly.
Step 6: When sweet potatoes are cooked, let them cool slightly. Slice each lengthwise down the center without cutting all the way through, then fluff the interior with a fork.
Step 7: Fill each sweet potato half generously with the Mediterranean mixture and serve immediately.

Tips & Variations

For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
Add a pinch of smoked paprika to the filling for extra depth of flavor.
If you prefer a warmer filling, gently sauté the chickpeas and vegetables before tossing with the dressing.
Use fresh herbs like dill or basil as alternatives or additions to parsley and mint.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. The filling can be kept separately and added fresh when serving to maintain texture.

How to Serve

A roasted sweet potato half forms the base layer with its bright orange, soft, and smooth texture, slightly charred on the edges. On top, there is a colorful salad layer made up of chickpeas, dark purple kidney beans, diced bright green cucumbers, and thin rings of light purple-red onion. Scattered throughout are halved cherry tomatoes in red and yellow, and crumbled white feta cheese. Finely chopped fresh green herbs are sprinkled generously across the dish, adding a fresh touch. The food is served on a white plate with some olive oil drizzled around, and a silver fork rests on the side. The background is 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, the filling can be made up to 24 hours in advance and stored in the refrigerator. Toss with the dressing just before stuffing the potatoes for the best freshness.

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

The sweet potatoes are done when a fork easily pierces through the skin and flesh with little resistance. This usually takes 40 to 50 minutes at 400°F (200°C).