Crispy-skinned sweet potatoes give way to a burst of Mediterranean sunshine in this vibrant and satisfying dish. The earthiness of the sweet potato provides the perfect canvas for a medley of savory flavors: the tang of sun-dried tomatoes, the briny pop of Kalamata olives, and the creamy richness of feta cheese. A drizzle of tahini dressing ties it all together, adding a nutty, tangy counterpoint to the sweetness.
This recipe works because it’s all about balance. The sweetness of the potato is offset by the salty, umami-rich filling. The soft texture of the potato and chickpeas contrasts with the slight chew of the sun-dried tomatoes and the fresh bite of the spinach. These Mediterranean stuffed sweet potatoes are an excellent choice for a quick and healthy weeknight dinner, or even a satisfying lunch.
Why you’ll love this Mediterranean Stuffed Sweet Potatoes: A Flavorful Feast
- A complete and balanced meal packed with nutrients and fiber.
- Ready in just one hour, making it perfect for busy weeknights.
- The combination of sweet and savory flavors will tantalize your taste buds.
- Easily customizable with your favorite Mediterranean ingredients.
- These Mediterranean stuffed sweet potatoes are a vibrant and visually appealing dish.
- A healthy and delicious way to enjoy a flavorful feast.
Ingredients & Substitutions
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 2 tablespoons water
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Mediterranean stuffed sweet potatoes makes every moment feel velvety. Substitutions: For a vegan option, omit the feta cheese or substitute with a vegan feta alternative. Feel free to use baby spinach instead of regular spinach – no chopping required! If you don’t have Kalamata olives, any brine-cured olive will work well.
How to make Mediterranean Stuffed Sweet Potatoes: A Flavorful Feast
Step 1: Prepare the Sweet Potatoes
Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce several times with a fork. Bake for 40-60 minutes, or until soft. You should be able to easily pierce them with a fork when they’re done.
Chef’s Tip: For even faster cooking, you can microwave the sweet potatoes for 5-7 minutes before baking to soften them up.
Step 2: Sauté the Aromatics
While sweet potatoes are baking, prepare the filling. Heat olive oil in a large skillet over medium heat. Add red onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Chef’s Tip: Don’t burn the garlic! Keep the heat at medium and stir frequently.
Step 3: Cook the Filling
Add chickpeas, sun-dried tomatoes, and Kalamata olives to the skillet. Cook for 5 minutes, stirring occasionally. This allows the flavors to meld together.
Step 4: Wilt the Spinach
Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and stir in feta cheese.
Chef’s Tip: If you’re using frozen spinach, make sure to squeeze out any excess water before adding it to the skillet.
Step 5: Make the Tahini Dressing
In a small bowl, whisk together lemon juice, tahini, and water until smooth. Season with salt and pepper to taste.
Chef’s Tip: If the dressing is too thick, add a little more water, one teaspoon at a time, until you reach your desired consistency.
Step 6: Assemble and Serve
Once the sweet potatoes are cooked, slice them open lengthwise. Fluff the insides with a fork and fill with the chickpea mixture. Drizzle with tahini dressing and garnish with fresh parsley. Serve immediately.
Chef’s Tip: For an extra touch of flavor, you can broil the stuffed sweet potatoes for a minute or two to slightly brown the tops.
Tips for Success
- Don’t overcook the sweet potatoes, or they’ll become mushy.
- Drain the sun-dried tomatoes well to avoid a greasy filling.
- Taste the filling and adjust the seasoning as needed.
- Use high-quality feta cheese for the best flavor.
Serving Suggestions
These Mediterranean stuffed sweet potatoes are a complete meal on their own, but you can also serve them with a side salad for a lighter option. A simple green salad with a lemon vinaigrette would be a perfect complement. For a heartier meal, consider serving them alongside a flavorful soup. Alternatively, try this recipe with a side of our Winter Citrus Salad.
Storage & Reheating
Store leftover stuffed sweet potatoes in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in 1-minute intervals until warm. The tahini dressing can be stored separately in the refrigerator for up to a week.
Frequently Asked Questions
Can I freeze these stuffed sweet potatoes?
While you *can* freeze them, the texture of the sweet potato may change slightly. For best results, freeze the filling separately from the baked sweet potatoes. Reheat both separately and then assemble.
Is this recipe spicy?
No, this recipe is not inherently spicy. However, you can easily add a pinch of red pepper flakes to the filling for a little kick.
Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute regular potatoes, but the flavor profile will be different. Sweet potatoes offer a natural sweetness that complements the savory filling.
These Mediterranean stuffed sweet potatoes are a delightful and healthy way to enjoy the flavors of the Mediterranean. The combination of textures and tastes makes every bite a pleasure. We hope you give this recipe a try and let us know what you think in the comments below!
Mediterranean Stuffed Sweet Potatoes: A Flavorful Feast
These Mediterranean stuffed sweet potatoes are a healthy, vibrant, and satisfying meal. The sweetness of the potato pairs perfectly with the savory filling of chickpeas, sun-dried tomatoes, Kalamata olives, spinach, and feta cheese. A drizzle of tahini dressing adds a creamy, tangy finish, creating a symphony of textures and flavors that will tantalize your taste buds. Quick to prepare and packed with nutrients, this is a weeknight dinner winner!
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 2 tablespoons water
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce several times with a fork. Bake for 40-60 minutes, or until soft.
- While sweet potatoes are baking, prepare the filling. Heat olive oil in a large skillet over medium heat. Add red onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add chickpeas, sun-dried tomatoes, and Kalamata olives to the skillet. Cook for 5 minutes, stirring occasionally.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and stir in feta cheese.
- In a small bowl, whisk together lemon juice, tahini, and water until smooth. Season with salt and pepper to taste.
- Once the sweet potatoes are cooked, slice them open lengthwise. Fluff the insides with a fork and fill with the chickpea mixture. Drizzle with tahini dressing and garnish with fresh parsley. Serve immediately.
Notes
For a vegan option, omit the feta cheese or substitute with a vegan feta alternative. You can also add a sprinkle of pine nuts or chopped walnuts for extra crunch. Store leftover stuffed sweet potatoes in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg