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Mediterranean stuffed sweet potatoes topped with feta cheese, olives, and fresh herbs on a rustic wooden board

Mediterranean Stuffed Sweet Potatoes

These Mediterranean-inspired sweet potatoes are stuffed with a flavorful mix of chickpeas, feta, and fresh herbs for a satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons tahini
  • 2 tablespoons water

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Wash and dry the sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet.
  3. Step 3: Bake the sweet potatoes in the preheated oven for about 45 minutes, or until they are tender.
  4. Step 4: While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chickpeas and cook for 5 minutes.
  5. Step 5: In a bowl, combine the cooked chickpeas, feta cheese, parsley, red onion, sun-dried tomatoes, lemon juice, oregano, salt, and pepper. Mix well.
  6. Step 6: Once the sweet potatoes are done, let them cool slightly. Then, slice them open lengthwise and gently fluff the insides with a fork.
  7. Step 7: Stuff the sweet potatoes with the chickpea mixture, dividing it evenly among the potatoes.
  8. Step 8: In a small bowl, whisk together tahini and water until smooth. Drizzle the tahini sauce over the stuffed sweet potatoes.
  9. Step 9: Garnish with additional parsley if desired and serve warm.

Notes

For a spicier kick, add a pinch of red pepper flakes to the chickpea mixture.