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Mediterranean Stuffed Sweet Potatoes

Mediterranean Stuffed Sweet Potatoes for a Flavorful Feast

Delightful Mediterranean Stuffed Sweet Potatoes with zesty filling of chickpeas and feta, perfect weeknight dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes The foundation of the dish, adding natural sweetness and a great texture.
  • 2 tablespoons Extra Virgin Olive Oil Enhances flavors and provides richness.
For the Filling
  • 1 can Chickpeas Offers protein and fiber; substitute with white beans or quinoa if desired.
  • 1 cup Cherry Tomatoes Brings juiciness and acidity; use other tomatoes if fresh are not available.
  • 1 medium Cucumber Adds a refreshing crunch.
  • 1 medium Red Onion Imparts sharpness and color; swap with scallions for a milder flavor.
  • 1/2 cup Kalamata Olives Provides salty depth; different types of olives can be used.
  • 1 cup Feta Cheese Delivers creaminess and tang; can substitute with goat cheese or dairy-free alternatives.
  • 1/4 cup Fresh Parsley Contributes a burst of freshness and color; can use basil or dill if parsley isn’t available.
  • 2 tablespoons Mint Optional herbal note; can be omitted.
  • 2 cloves Garlic Adds aromatic depth; fresh minced is preferred.
  • 1 teaspoon Dried Oregano For flavor; Italian seasoning can be an alternative.
  • 2 tablespoons Lemon Juice Brightens the dish with acidity; fresh is best.
  • to taste Salt and Black Pepper Essential seasonings; adjust as necessary.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large bowl
  • Small Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prick the sweet potatoes with a fork and roast in the oven for 40-50 minutes until fork-tender.
  3. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, kalamata olives, and parsley. Add mint if using.
  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  5. Pour the dressing over the filling mixture and toss to coat.
  6. Once roasted, let the sweet potatoes cool slightly, slice them in half, and fluff the insides with a fork.
  7. Stuff the sweet potato halves with the filling, and serve immediately.

Nutrition

Serving: 1stuffed sweet potatoCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 400mgPotassium: 900mgFiber: 10gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Expert tips include keeping sweet potatoes pricked uniformly for even cooking, using the freshest ingredients, and adjusting feta cheese to taste. For meal prep, roast potatoes ahead and fill them just before serving.

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