Name: Mediterranean Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 medium sweet potatoes; 1 tbsp olive oil; 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1/3 cup Kalamata olives, sliced; 1/4 cup red onion, finely chopped; 1/2 cup crumbled feta cheese; 2 tbsp chopped fresh parsley or dill; Salt, to taste; Black pepper, to taste; 2 tbsp lemon juice; 2 tbsp tahini (for optional drizzle); 1 clove garlic, minced (for sauce or filling); 2–3 tbsp warm water (for thinning tahini sauce)

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Mediterranean stuffed sweet potatoes are one of my favorite wholesome meals that feel both comforting and fresh. Roasted sweet potatoes are filled with a savory blend of chickpeas, tomatoes, olives, and herbs—then finished with tangy feta and a drizzle of lemon-tahini sauce. It’s a colorful, satisfying dish that’s perfect for lunch or a light dinner.

Why You’ll Love This Recipe

I love how this recipe brings together the sweetness of roasted sweet potatoes with bold Mediterranean flavors. It’s filling, healthy, and packed with plant-based protein and fiber. Plus, it’s super easy to prep ahead and completely customizable based on what I have on hand. Whether I serve it warm or at room temperature, it always tastes vibrant and delicious. Mediterranean Stuffed Sweet Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Medium sweet potatoes
Olive oil
Canned chickpeas (drained and rinsed)
Cherry tomatoes, halved
Kalamata olives, sliced
Red onion, finely chopped
Feta cheese, crumbled
Fresh parsley or dill
Salt
Black pepper
Lemon juice
Tahini (for optional drizzle)
Garlic, minced (for sauce or filling)

Directions

I preheat the oven to 400°F (200°C) and wash the sweet potatoes well.
I prick them with a fork and bake on a lined sheet for 45–60 minutes, until tender when pierced with a knife.
While they bake, I toss the chickpeas, cherry tomatoes, olives, onion, and parsley in a bowl with olive oil, lemon juice, salt, and pepper.
For a creamy drizzle, I mix tahini with lemon juice, a splash of water, garlic, and a pinch of salt until smooth.
Once the sweet potatoes are ready and slightly cooled, I slice them open down the middle and gently fluff the insides with a fork.
I stuff them generously with the chickpea mixture, top with crumbled feta, and finish with the lemon-tahini sauce.

Servings and timing

This recipe makes 4 servings. Prep takes about 15 minutes, and roasting the sweet potatoes takes 45–60 minutes. I usually have everything ready in about 1 hour total.

Variations

Sometimes I add chopped cucumber, roasted red peppers, or arugula to the stuffing mix. I’ve also used hummus as a base layer inside the sweet potato for extra creaminess. For a heartier version, I add grilled chicken or a scoop of cooked quinoa.

Storage/reheating

I store the roasted sweet potatoes and chickpea filling separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the sweet potatoes in the microwave or oven, then add the chilled filling and sauce just before serving. Mediterranean Stuffed Sweet Potatoes

FAQs

Can I roast the sweet potatoes ahead of time?

Yes, I often roast them in advance and store them in the fridge. They reheat easily in the oven or microwave.

What type of olives should I use?

I love using Kalamata for their briny flavor, but green olives or any variety I like will work.

Is this dish vegan?

It can be—just skip the feta or use a plant-based alternative. Everything else is naturally vegan.

How do I make the tahini sauce smoother?

I whisk in warm water a little at a time until it reaches a creamy, pourable consistency. A spoonful of olive oil also helps.

Can I use white potatoes instead?

Yes, but the sweet potatoes add a nice balance to the salty and tangy flavors. White potatoes will be more neutral in flavor.

Conclusion

Mediterranean stuffed sweet potatoes are one of those easy, colorful meals that make healthy eating feel exciting. With creamy, roasted potatoes and a zesty topping full of flavor and texture, this dish never feels boring. Whether I’m feeding a crowd or prepping lunches for the week, this recipe always delivers fresh, feel-good satisfaction.