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Stuffed Sweet Potatoes

Stuffed Sweet Potatoes: A Flavorful Mediterranean Delight

Experience the unique flavors of Stuffed Sweet Potatoes, a Mediterranean-inspired dish combining sweet and savory ingredients.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 pieces Sweet Potatoes Regular potatoes or butternut squash can be great alternatives.
For the Filling
  • 1 can Canned Chickpeas Swap with white beans or quinoa for variety.
  • 1 cup Cherry Tomatoes Feel free to use any small tomatoes or chopped larger ones.
  • 1 cup Cucumber Zucchini or bell peppers work well as substitutes.
  • 1 medium Red Onion Shallots or spring onions can be used for a milder taste.
  • 1/2 cup Kalamata Olives Omit for nut-free needs or swap with green olives.
  • 1/2 cup Feta Cheese For a vegan option, use goat cheese or non-dairy alternatives.
  • 1/4 cup Fresh Parsley Mint or basil can elevate the flavors beautifully as alternatives.
For the Dressing
  • 3 tablespoons Extra Virgin Olive Oil Avocado oil can be used if you prefer.
  • 2 tablespoons Lemon Juice Red wine vinegar can serve in a pinch.
  • 2 cloves Garlic Shallots or garlic powder are good substitutes if needed.
  • 1 teaspoon Dried Oregano Italian seasoning can easily replace it if you don’t have oregano.
  • to taste Salt and Black Pepper Adjust to your taste; experiment with seasoning.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prick sweet potatoes several times with a fork, place on baking sheet, and bake for 40-50 minutes until soft.
  3. In a mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, and parsley, mixing well.
  4. In a separate bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper.
  5. Drizzle the dressing over the filling and toss gently to ensure everything is well coated.
  6. Once sweet potatoes are roasted, slice open lengthwise and fluff insides with a fork. Stuff with filling.
  7. Serve warm, garnished with extra parsley or feta if desired.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 500mgPotassium: 900mgFiber: 8gSugar: 8gVitamin A: 18000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze unstuffed roasted sweet potatoes for up to 3 months. Reheat before stuffing.

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