Mediterranean Stuffed Sweet Potatoes are a wholesome, flavorful, and vibrant dish that brings together the richness of roasted sweet potatoes and the fresh, zesty elements of a Mediterranean salad. I love how the natural sweetness of the potato pairs with the briny feta, juicy tomatoes, and tangy dressing. It’s filling without feeling heavy, and it’s perfect for lunch, dinner, or even meal prep.
Why You’ll Love This Recipe
I like this recipe because it’s so versatile and satisfying. The sweet potatoes act as a hearty base, while the Mediterranean toppings keep things light and refreshing. It’s a complete meal loaded with fiber, healthy fats, and protein. Plus, it’s naturally gluten-free and can be easily made vegan or dairy-free. Whether I’m eating clean or just craving something colorful and tasty, this one always hits the mark.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Medium sweet potatoes
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Cherry tomatoes, halved
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Cucumber, diced
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Red onion, thinly sliced
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Kalamata olives, sliced
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Feta cheese, crumbled
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Fresh parsley or mint, chopped
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Olive oil
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Lemon juice
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Garlic, minced
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Salt and pepper
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Optional: hummus or tzatziki for serving
Directions
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I preheat the oven to 400°F (200°C), wash the sweet potatoes, and pierce them a few times with a fork.
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I place them on a baking sheet and roast for 40–50 minutes, or until they’re tender all the way through.
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While the potatoes are baking, I prepare the Mediterranean salad by combining cherry tomatoes, cucumber, red onion, olives, feta, and herbs in a bowl.
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I whisk together olive oil, lemon juice, garlic, salt, and pepper to make a quick vinaigrette and toss it with the salad mixture.
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Once the sweet potatoes are cooked, I let them cool slightly, then slice them open down the center and fluff the inside with a fork.
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I spoon the Mediterranean topping over the open sweet potatoes and finish with an extra drizzle of olive oil or a dollop of hummus or tzatziki.
Servings and timing
This recipe serves about 2–4 people and takes roughly 1 hour from start to finish, most of which is hands-off baking time. It’s ideal for a filling dinner or a satisfying lunch prep.
Variations
Sometimes I swap out the feta for vegan cheese or add chickpeas or grilled chicken to make it even more protein-rich. I’ve also added avocado for creaminess or roasted red peppers for a smoky flavor. If I want to switch up the herbs, I go with dill or basil depending on what I have on hand.
Storage/reheating
I store the roasted sweet potatoes and salad topping separately in the fridge for up to 3 days. To reheat, I warm the sweet potatoes in the microwave or oven, then add the fresh toppings cold or at room temperature. I don’t recommend freezing this dish since the texture of the salad components can become watery after thawing.
FAQs
Can I make the sweet potatoes in advance?
Yes, I often roast them ahead of time and store them in the fridge. When I’m ready to eat, I just reheat and add the toppings fresh.
Can I use white potatoes instead?
Sure, but I prefer sweet potatoes for their flavor and extra nutrients. White potatoes work if I’m looking for something more neutral.
Is this recipe vegan?
It can be! I skip the feta or use a plant-based alternative, and it becomes a completely vegan meal.
What’s the best protein to add to this?
I like adding chickpeas, grilled chicken, or falafel. They all go really well with the Mediterranean flavors and add more substance.
Can I grill the sweet potatoes instead of baking?
Yes, I slice them in half lengthwise and grill them cut-side down until tender. It gives a nice smoky flavor and speeds things up a bit.
Conclusion
Mediterranean Stuffed Sweet Potatoes are one of my go-to meals when I want something healthy, colorful, and loaded with flavor. I love how easy they are to prepare and how customizable they can be depending on what I’m in the mood for. Whether I’m cooking for myself or a crowd, these always look beautiful and taste even better.
