Mediterranean Stuffed Sweet Potatoes
On a cool, leaf-crunching afternoon, the scent of olive oil and warm cinnamon fills the kitchen while a batch of Mediterranean Stuffed Sweet Potatoes roasts quietly in the oven. I love how this recipe wraps cozy fall comfort around bright, citrusy Mediterranean flavors—it’s the kind of dish that makes the table feel like a gathering place even on the busiest weeknight.
Introduction
These Mediterranean Stuffed Sweet Potatoes are a reader favorite because they feel indulgent and seasonal without being fussy. Roasted sweet potatoes create a naturally sweet, creamy vessel for a tangy, herb-packed filling that’s great for meal prep, weeknight dinners, or a relaxed weekend brunch. If you love gluten-free options and seasonal treats, you might also enjoy this roundup of gluten-free sweets you’ll love for dessert pairing ideas.
Ingredients (serves 4)
- 4 medium sweet potatoes (about 2 pounds)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Salt and black pepper to taste
- Optional: a drizzle of tahini or plain yogurt for serving
Step-by-step Instructions
- Preheat and prep:
- Preheat your oven to 425°F (220°C). Wash sweet potatoes and pat dry.
- Roast the sweet potatoes:
- Prick each sweet potato a few times with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40–50 minutes until tender when pierced with a fork.
- Make the chickpea filling:
- While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
- Add chickpeas, smoked paprika, cumin, salt, and pepper. Cook, stirring occasionally, until chickpeas are warmed through and slightly crisped, about 5–7 minutes.
- Combine the salad:
- In a bowl, mix cherry tomatoes, cucumber, olives, lemon juice, parsley, and crumbled feta. Fold in the warm chickpeas.
- Stuff the potatoes:
- When sweet potatoes are done, make a lengthwise slit and gently push ends to open. Spoon the chickpea and vegetable mixture generously into each potato.
- Finish and serve:
- Drizzle with tahini or a spoonful of yogurt if using. Serve warm and garnish with extra parsley or a sprinkle of smoked paprika.
Tips for Success
- Choose similar-sized sweet potatoes so they roast evenly.
- Don’t skip the fork pricks—venting prevents splitting.
- For a crispier chickpea texture, roast them on a separate sheet at 425°F for 20–25 minutes before mixing into the salad.
- If you want deeper flavor, add a teaspoon of za’atar to the chickpeas.
- For more protein, add a handful of cooked quinoa or top with grilled chicken for a heartier variation like the beef and sweet potato bowl inspirations you enjoy.
Possible Variations
- Gluten-free: This whole recipe is naturally gluten-free—perfect for those avoiding gluten.
- Streusel topping: For a creative sweet-and-savory twist, combine crushed walnuts, a pinch of smoked paprika, olive oil, and breadcrumbs; toast briefly and sprinkle on top.
- Vegan: Omit the feta and use a dairy-free yogurt or tahini drizzle to keep richness.
- Herb swap: Try dill or mint instead of parsley for a fresh change.
- Add greens: Stir in a handful of baby spinach to the warm chickpeas so it wilts slightly before stuffing.
Storage Recommendations
- Refrigerator: Store leftover stuffed sweet potatoes in an airtight container for up to 3 days. Keep dressing or yogurt separate if possible to avoid sogginess.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave covered for 2–3 minutes until warmed through.
- Freezing: You can freeze the roasted sweet potatoes (without fresh vegetable salad) for up to 2 months. Thaw overnight in the fridge and reheat; then add fresh salad ingredients. For more comforting potato recipes, check this cheese broth with potatoes and elote idea for inspiration.
Conclusion
This Mediterranean Stuffed Sweet Potatoes recipe brings fall warmth and bright Mediterranean flavors together in a simple, satisfying meal. If you want another take on baked sweet potatoes with Mediterranean flavors, consider this excellent recipe for Mediterranean Baked Sweet Potatoes | Minimalist Baker Recipes for additional inspiration.
FAQs
Q: How long should I bake sweet potatoes for stuffing?
A: Bake at 425°F (220°C) for 40–50 minutes, until a fork slides in easily. Time varies by potato size.
Q: Can I meal prep Mediterranean Stuffed Sweet Potatoes?
A: Yes—roast the potatoes and prepare the filling ahead. Store separately and assemble when ready to serve for best texture.
Q: Are these stuffed sweet potatoes healthy?
A: Yes. They’re packed with fiber and vitamins from sweet potatoes and chickpeas, healthy fats from olive oil, and fresh vegetables for micronutrients.
Q: Can I make the recipe dairy-free?
A: Absolutely. Omit the feta and use tahini or a dairy-free yogurt for creamy tang without dairy.
Mediterranean Stuffed Sweet Potatoes
- Total Time: 65 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted sweet potatoes stuffed with a tangy, herb-packed chickpea filling, perfect for meal prep and weeknight dinners.
Ingredients
- 4 medium sweet potatoes (about 2 pounds)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Salt and black pepper to taste
- Optional: a drizzle of tahini or plain yogurt for serving
Instructions
- Preheat your oven to 425°F (220°C). Wash sweet potatoes and pat dry.
- Prick each sweet potato a few times with a fork, rub with 1 tbsp olive oil, and place on a baking sheet. Roast for 40–50 minutes until tender when pierced with a fork.
- While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
- Add chickpeas, smoked paprika, cumin, salt, and pepper. Cook, stirring occasionally, until chickpeas are warmed through and slightly crisped, about 5–7 minutes.
- In a bowl, mix cherry tomatoes, cucumber, olives, lemon juice, parsley, and crumbled feta. Fold in the warm chickpeas.
- When sweet potatoes are done, make a lengthwise slit and gently push ends to open. Spoon the chickpea and vegetable mixture generously into each potato.
- Drizzle with tahini or a spoonful of yogurt if using. Serve warm and garnish with extra parsley or a sprinkle of smoked paprika.
Notes
Choose similar-sized sweet potatoes for even roasting. Optionally, add cooked quinoa or grilled chicken for more protein.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean