Description
Baked sweet potatoes filled with a bright, herb-scented Mediterranean mixture, combining flavors of feta, cherry tomatoes, chickpeas, and olives.
Ingredients
Scale
- 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
- 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.
- While the sweet potatoes are roasting, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and optional mint in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Taste and adjust seasoning.
- Pour the dressing over the filling mixture and toss gently to coat all ingredients.
- Once the sweet potatoes are cooked, allow them to cool slightly. Slice each potato lengthwise down the center, then fluff the interior with a fork.
- Generously fill each sweet potato half with the Mediterranean mixture. Serve immediately.
Notes
Check doneness by inserting a fork into the sweet potatoes. For quicker cooking, microwave sweet potatoes for 5–8 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 13.5g
- Saturated Fat: 4g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7.8g
- Protein: 8.5g
- Cholesterol: 30mg