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Mediterranean stuffed sweet potato boats filled with vegetables and herbs

Mediterranean Stuffed Sweet Potato Boats

Delicious and nutritious stuffed sweet potatoes loaded with Mediterranean flavors, perfect for a weeknight dinner or a gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffed sweet potatoes
  • 2 large sweet potatoes The main ingredient for the dish.
  • 2 tablespoons olive oil For rubbing the sweet potatoes.
  • Salt and black pepper to taste For seasoning.
For the filling
  • 1 cup cooked chickpeas, drained A great source of protein.
  • 1 cup cherry tomatoes, halved Adds freshness and brightness.
  • 1/2 cup cucumber, diced For crunch and freshness.
  • 1/4 cup red onion, finely sliced Adds sharpness to the filling.
  • 1/2 cup feta cheese, crumbled Brings creaminess and tang.
  • 1/2 cup kalamata olives, sliced For a briny flavor.
  • Fresh parsley to taste for garnish For decorating the dish.
For the yogurt drizzle
  • 1/2 cup Greek yogurt For creaminess and tang.
  • 1 tablespoon olive oil Enhances the flavor of the drizzle.
  • 1 tablespoon lemon juice Adds acidity.
  • 1 teaspoon lemon zest For a citrusy aroma.
  • 1 clove garlic, minced For flavor.
  • 1 tablespoon fresh dill or parsley, chopped For additional flavor.
  • Salt and pepper to taste For seasoning.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. Pierce the sweet potatoes with a fork and rub them with olive oil, salt, and pepper.
  3. Bake for 40–50 minutes, or until they are tender.
  4. Once baked, slice them open and fluff the insides with a fork.
Filling Preparation
  1. In a mixing bowl, combine chickpeas, tomatoes, cucumber, red onion, olives, and feta.
  2. Stuff the sweet potatoes generously with the mixture.
Yogurt Drizzle
  1. In another bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, herbs, salt, and pepper to create a drizzle.
  2. Spoon the yogurt mixture over the stuffed sweet potatoes.
Serving
  1. Finally, garnish with fresh parsley and serve them warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at a low temperature to maintain texture.