Stuffed Sweet Potatoes
These stuffed sweet potatoes are filled with a savory chickpea salad, brightened with fresh herbs and tangy feta, making for a satisfying weeknight meal or a polished dish for guests.
Ingredients
For the sweet potatoes
- 4 medium sweet potatoes, scrubbed
For the filling
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced (seeded English cucumber works well)
- 1/4 cup red onion, finely diced (so the bite is gentle)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional but brightens the dish)
- 1 cup canned chickpeas, rinsed and drained Swap for 1 1/2 cups cooked dried chickpeas if preferred
- 1/4 cup Kalamata olives, pitted and sliced (substitute green olives if needed)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice (fresh is best)
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1/2 cup feta cheese, crumbled (use vegan feta to make dairy-free)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prick each sweet potato several times with a fork so steam can escape. Place them on the sheet and roast for 40–50 minutes, until a fork slides in easily. Rotate once halfway for even cooking.
- While the potatoes roast, make the filling: in a large bowl combine rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta, chopped parsley, and chopped mint (if using).
- In a small bowl whisk together olive oil, lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper. Taste and adjust acidity or salt.
- Pour the dressing over the chickpea mixture and toss gently so everything is coated. Let it sit a few minutes to marry flavors.
Assembly
- When the sweet potatoes are tender, remove them from the oven and let cool slightly. Slice each potato lengthwise down the center, being careful not to cut all the way through. Fluff the flesh gently with a fork.
- Generously spoon the Mediterranean filling into each potato. Serve immediately.
Notes
These stuffed sweet potatoes work as a one-dish meal, but you can serve with a green salad, warm pita, or fruit for dessert. For storage, refrigerate leftovers within 2 hours and consume within 3–4 days. Freezing the filling isn't recommended.