Mediterranean Stuffed Sweet Potatoes

Name: Mediterranean Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

There’s something quietly celebratory about a baked sweet potato split open to reveal a bright, herb-scented Mediterranean filling. The aroma of roasting sweet potatoes—sweet, earthy, almost caramelized—meets the fresh pop of lemon and parsley, the briny contrast of Kalamata olives, and the creamy tang of crumbled feta. Each forkful combines fluffy, silky potato flesh with juicy cherry tomatoes, tender chickpeas, and a satisfying briny-cheesy finish. Texturally, the dish moves from soft and comforting to crisp and bright, creating a well-rounded bite that feels both nourishing and indulgent.

This recipe is perfect for weeknight dinners when you want something healthy but exciting, for casual weekend lunches that still feel special, and for gatherings or mezze spreads where you want to serve something colorful and easy to scale. It’s equally wonderful as a cozy solo dinner with a salad beside it or as a component of a festive buffet—simple to make, pleasing to many diets, and memorable enough to request again.

At a Glance

Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: 50–60 minutes
Servings: 4 (one stuffed potato per person)
Difficulty Level: Easy — great for beginner to intermediate home cooks

Nutrition Highlights

Estimated nutrition per serving (one stuffed sweet potato), based on ingredient values from USDA FoodData Central and typical product sizes. These are estimates and will vary by brand, ingredient size, and exact portions. For context on daily values and nutrition guidance, see the CDC and USDA.

Calories: ~320 kcal
Protein: ~8.5 g
Carbohydrates: ~40 g
Fat: ~13.5 g
Fiber: ~7.8 g
Sodium: variable (estimate ~450–700 mg depending on feta and olive brine)

Source notes: nutrient estimates calculated from USDA FoodData Central entries for sweet potatoes, canned chickpeas, feta, olive oil, and produce; daily value context per CDC guidance.

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Perfect For…

Quick, satisfying weeknight meals when you want something wholesome with minimal fuss.
Brunch or lunch spreads — the potatoes are colorful and plate beautifully.
Entertaining a crowd: bake extra sweet potatoes and offer the Mediterranean filling as a topping station.
Health-focused meals: plenty of fiber and plant protein from chickpeas, heart-healthy fats from olive oil and olives, and complex carbs from sweet potatoes.
Seasonal comfort—roasted sweet potatoes feel cozy in autumn and winter, while the fresh filling keeps it bright for spring and summer gatherings.

Step-by-Step Instructions

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

Optional ingredients and substitutions

Vegan: replace feta with crumbled marinated tofu or a store-bought vegan feta; use avocado for creaminess.
Add grains: stir in 1/2 cup cooked quinoa or farro for extra bulk and protein.
Herbs: swap mint for dill or basil depending on preference.
Spice: add 1 tsp harissa or smoked paprika for heat and depth.

Method

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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. Tip: choose similarly sized sweet potatoes so they cook evenly.
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.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Taste and adjust lemon, salt, and pepper—remember feta and olives are salty, so season lightly at first.
Pour the prepared dressing over the filling mixture and toss gently to coat all ingredients. Avoid overmixing to keep tomatoes and cucumber from becoming mushy.
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. If you like a softer texture, mash a little of the flesh into the skin; for more structure, leave it fluffy.
Generously fill each prepared sweet potato half with the Mediterranean mixture. Serve the stuffed potato boats immediately.

Practical tips

Check doneness by inserting a fork or skewer into the center; it should meet little resistance.
If short on time, you can microwave sweet potatoes (5–8 minutes depending on size) and then finish under the broiler for a minute to crisp the skin.
Toss the dressing in just before serving to keep veggies bright and crisp.

Serving Suggestions

Drizzle with extra virgin olive oil or a spoonful of tzatziki for creaminess.
Serve with a crisp green salad dressed in lemon vinaigrette for a balanced meal.
Add a dollop of plain Greek yogurt for extra protein and tang.
Turn it into a mezze platter: serve alongside warm pita, hummus, and grilled vegetables.
For a heartier plate, serve with grilled chicken or fish.

Storing Leftovers

Room temperature: Do not leave stuffed sweet potatoes out at room temperature for more than 2 hours (per standard food safety guidelines).
Refrigeration: Store components separately if possible—the roasted sweet potatoes in one airtight container and the Mediterranean filling in another—for up to 3–4 days. If already assembled, store in an airtight container and consume within 2–3 days for best texture.
Freezer: You can freeze baked sweet potato flesh (without filling) for up to 3 months in an airtight, freezer-safe container. Assemble and add fresh fillings after thawing and reheating.

Chef’s Advice

Pick sweet potatoes that are firm, evenly shaped, and similar in size to ensure even roasting. Garnet and Beauregard varieties roast well and have a naturally sweet, moist flesh.
Keep the filling vibrant: prepare the dressing and toss last so tomatoes and cucumber remain crisp.
Balance salt carefully: since both Kalamata olives and feta are salty, season conservatively and taste as you go.
For a deeper flavor, roast the potatoes wrapped in foil for softer skin, or roast uncovered on a rack for crispier skin.
Texture cue: sweet potato is done when a thin skewer slides through without resistance and the skin yields slightly when pressed.

Creative Twists

Vegan Mediterranean: omit feta and add 1 sliced avocado plus 2 tbsp toasted pine nuts or substitute with marinated tofu or store-bought vegan feta.
Grain-boosted: stir in 1/2 cup cooked quinoa, bulgur, or farro to the chickpea mixture to make it extra filling and add chew.
Spicy harissa version: add 1 tsp harissa paste to the dressing, roast red peppers and slice them into the filling for smoky heat.
Breakfast twist: top with a soft-poached or fried egg for a savory breakfast or brunch option.
Smoky-meaty: add charred halloumi or small pieces of grilled chicken for non-vegetarian diners.

Recipe Q&A

Q: Can I make this ahead?
A: Yes—roast the sweet potatoes and store them separately from the filling. Reheat potatoes and assemble just before serving for best texture.

Q: Is this gluten-free?
A: Yes. All core ingredients are naturally gluten-free, but always check labels on packaged items (olive brine, feta) if you have celiac disease.

Q: How should I reheat leftover stuffed potatoes?
A: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave for 1–2 minutes. If the filling is already mixed with dressing, you may prefer to warm the potato and add chilled filling fresh.

Q: Can I use other beans instead of chickpeas?
A: Yes—white beans or cannellini beans work well for a creamier texture, though flavor will shift slightly.

Q: My tomatoes got watery—how do I prevent that?
A: Halve and salt them lightly 10 minutes before tossing, then drain excess liquid and pat dry. Toss them into the dressing last minute.

Conclusion

This Mediterranean Stuffed Sweet Potatoes recipe is a bright, comforting way to enjoy seasonal produce and pantry staples—simple to make, easy to customize, and striking on the plate. If you’d like another take on similar flavors, try this Mediterranean Baked Sweet Potatoes recipe from Minimalist Baker for more inspiration: Minimalist Baker’s Mediterranean Baked Sweet Potatoes. For a variation that includes chickpeas and an avocado crema, see this Stuffed Sweet Potatoes Recipe at The Mediterranean Dish: The Mediterranean Dish’s Stuffed Sweet Potatoes.

I’d love to hear how your version turns out—share photos or adjustments you made so the community can try your twist. Happy cooking!