Loaded Mediterranean Stuffed Sweet Potatoes
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mediterranean Filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, finely sliced
- ½ cup crumbled feta cheese
- ¼ cup Kalamata olives, sliced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon dried oregano
For the Hummus Sauce
- ½ cup hummus
- 1 tablespoon fresh lemon juice
- 1–2 tablespoons water
- 1 small garlic clove, minced
Instructions
1. Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Wash and scrub the sweet potatoes, then pat them completely dry. Pierce each potato several times with a fork.
Place them on a baking sheet and rub lightly with olive oil. Sprinkle with smoked paprika, salt, and black pepper.
Bake for 45–55 minutes, depending on their size, until the potatoes are completely tender and a fork slides easily into the center.
2. Prepare the Mediterranean Filling
While the sweet potatoes roast, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and oregano in a bowl.
Gently toss everything together. Add a small squeeze of fresh lemon juice for extra brightness.
3. Make the Hummus Sauce
In a small bowl, whisk together hummus, lemon juice, minced garlic, and enough water to create a smooth, drizzleable sauce. Adjust the consistency with a little more water if needed.
4. Stuff the Sweet Potatoes
Remove the roasted sweet potatoes from the oven and allow them to cool for a few minutes. Carefully slice each potato lengthwise, leaving the bottom intact.
Gently fluff the inside with a fork. Spoon the Mediterranean chickpea mixture generously into each potato.
Drizzle with the creamy hummus sauce and finish with fresh parsley, a sprinkle of oregano, and a little extra feta.
Serving
Serve these stuffed sweet potatoes warm with a simple Greek salad, roasted vegetables, or warm pita bread. They are also excellent for meal prep—keep the potatoes and toppings separate and assemble just before eating.
Servings: 4
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour
Tips
For extra protein, add grilled chicken or shredded rotisserie chicken. You can also replace feta with crumbled goat cheese or add avocado for extra creaminess. For the best flavor, use fresh lemon juice and good-quality extra-virgin olive oil.