Mediterranean Stuffed Sweet Potatoes

Mediterranean Stuffed Sweet Potatoes: A Cozy, Wholesome Delight

There’s something incredibly comforting about a warm, golden sweet potato on a chilly evening. As the leaves start to turn and the air grows crisp, I find myself yearning for meals that fill the kitchen with cozy aromas and invite fond memories at the dinner table. One recipe that warms both the heart and the palate is my Mediterranean Stuffed Sweet Potatoes. These sweet potato boats are filled to the brim with tender chickpeas, juicy cherry tomatoes, refreshing cucumber, and a sprinkle of feta – creating a vibrant dish that’s perfect for an easy weeknight dinner. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick & Easy: Whip this up in no time for a healthy weeknight meal!
• Nourishing & Satisfying: Packed with fiber and protein to keep you energized and full.
• Flavorful Medley: The combination of Mediterranean ingredients is zesty and revitalizing.
• Family-Friendly: A dish that both kids and adults will love, no matter the taste preferences.
• Beautifully Presented: These stuffed sweet potatoes look as delightful as they taste, making them a show-stopping centerpiece.

What You’ll Need

Gather These Simple 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

How to Make Mediterranean Stuffed Sweet Potatoes

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 are 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.
6. 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. Gently fluff the interior flesh with a fork.
7. Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.

Variations & Creative Twists

• Zesty Avocado Touch: Add some creamy avocado slices right before serving for a rich and buttery flavor that contrasts beautifully with the sweet potato.
• Roasted Red Peppers: Incorporate chopped roasted red peppers into the filling for an extra burst of sweet and smoky flavor.
• Spicy Kick: Want some heat? Toss in some diced jalapeños or sprinkle red pepper flakes over the top before serving.
• Herb Infusion: Don’t hesitate to experiment with herbs! Fresh dill or basil would create a fragrant twist that complements the Mediterranean flavors.

Chef Emma’s Helpful Tips

• Make-Ahead Convenience: You can prepare the stuffing a day in advance and just fill the sweet potatoes right before serving. This can save you time on busy nights!
• Choose Uniform Potatoes: For even cooking, choose sweet potatoes that are similar in size and shape, ensuring they all become perfectly tender.
• Custom Tailoring: Feel free to swap out feta cheese with goat cheese for a creamier texture or omit entirely for a dairy-free option.
• Storing Leftovers: Keep any leftover filling in an airtight container in the fridge for up to 3 days. Reheat in the microwave before enjoying.

Nutrition Information per Serving

• Serving Size: 1 stuffed sweet potato half
• Calories: 350
• Carbohydrates: 45g
• Sugar: 8g
• Fat: 14g
• Protein: 12g
• Sodium: 350mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the stuffing and roast the sweet potatoes earlier in the day or even the day before, then assemble when it’s time to eat.

Can I use different ingredients?
Definitely! Swap in any favorite veggies or proteins—quinoa or lentils work wonderfully too!

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.

How long does it last?
If properly stored, roasted sweet potatoes and stuffed filling last about 3 days in the refrigerator.

Final Thoughts

These Mediterranean Stuffed Sweet Potatoes are truly a lovely addition to any dinner table, providing rich flavors and comforting textures that will warm your spirit. They capture the essence of wholesome, heartfelt cooking and are a great way to bring everyone together, whether it’s a quiet family dinner or a friendly gathering. Save this Mediterranean Stuffed Sweet Potatoes recipe to your cozy meal board so it’s ready when you need a nourishing treat! Happy cooking!

Mediterranean Stuffed Sweet Potatoes

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• Author: Chef Emma
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These cozy Mediterranean Stuffed Sweet Potatoes are filled with chickpeas, cherry tomatoes, cucumber, and feta, making for a nourishing and satisfying weeknight meal.

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Ingredients

Scale 1x2x3x

• 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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Instructions

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 are 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.
6. 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. Gently fluff the interior flesh with a fork.
7. Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed sweet potato boats immediately.

Notes

You can prepare the stuffing a day in advance for make-ahead convenience. Store any leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 stuffed sweet potato half
• Calories: 350
• Sugar: 8g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 30mg

Keywords: stuffed sweet potatoes, Mediterranean recipe, healthy dinner