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Mediterranean Stuffed Sweet Potatoes

A delightful combination of roasted sweet potatoes stuffed with chickpeas, feta, olives, and a tangy lemon-tahini drizzle, perfect for a comforting yet healthy meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium medium sweet potatoes (about 2 pounds), scrubbed and dried Choose orange-fleshed for creamy sweetness.
Filling Ingredients
  • 1 can 15 oz chickpeas, drained and rinsed Swap for white beans for a softer texture.
  • 1 cup cherry tomatoes, halved Roasted for deeper flavor, or use sun-dried for an indulgent twist.
  • 1/2 cup crumbled feta cheese Goat cheese is a great substitute for tangier creaminess.
  • 1/3 cup pitted Kalamata olives, halved Swap with green olives for a milder brine.
Seasonings and Oil
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped And 1 tablespoon fresh mint, chopped (optional but lovely).
Lemon-Tahini Drizzle
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2–3 tablespoons warm water Add more as necessary to achieve desired consistency.
  • Salt to taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Rub each sweet potato with a little olive oil and a pinch of salt, and prick them a few times with a fork.
  3. Place the sweet potatoes on the baking sheet.
Roasting
  1. Roast the sweet potatoes for 45–60 minutes until the skin is crisp and they can be easily pierced.
Cooking the Filling
  1. While the potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add the minced garlic and cook until fragrant, about 30 seconds.
  3. Add the chickpeas, smoked paprika, cumin, a pinch of salt, and pepper, sauté until golden, about 6–8 minutes.
  4. Stir in the cherry tomatoes and olives, warm through for another 2 minutes.
  5. Finish with chopped parsley and mint for a fresh lift.
Lemon-Tahini Drizzle
  1. Whisk tahini and lemon juice together, adding warm water a tablespoon at a time until smooth and pourable.
  2. Season with a pinch of salt and taste for balance.
Assembly
  1. When the sweet potatoes are done, slice each lengthwise and press the ends to open.
  2. Spoon a generous portion of the chickpea mixture into each potato, sprinkle with crumbled feta, and drizzle with lemon-tahini.
  3. Finish with black pepper and extra herbs, if desired.

Notes

For a heartier meal, add shredded rotisserie chicken or warm lamb. For gluten-free and vegan, omit the feta and use dairy-free yogurt.