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Greek Stuffed Sweet Potatoes
4.3 from 12 votes

Greek Stuffed Sweet Potatoes

These loaded Greek sweet potatoes make an easy, healthy, and delicious meal!

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Side Dish, Main Course
Cuisine: Vegetarian, gluten-free

Ingredients

  • 4 sweet potato washed and scrubbed, medium
  • 1 chickpeas 14 oz can, rinsed and drained
  • 1 cup grape tomato halved
  • 1 cup  cucumber chopped, peeled
  • 1/3 cup kalamata olives coarsely chopped, pitted
  • 1/4 red onion chopped
  • 1/3 cup feta cheese crumbled
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon oregano dried
  • salt to taste
  • black pepper to taste
  • tzatziki sauce for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Prick each sweet potato a couple of times with a fork. Place the sweet potatoes on the baking sheet and bake until soft, about 45-50 minutes.
  2. While the sweet potatoes are baking, make the Greek filling. In a medium bowl, combine the chickpeas, tomatoes, cucumber, olives, red onion, and feta. Add the olive oil, lemon juice, red wine vinegar, and dried oregano. Stir and season with salt and black pepper, to taste.
  3. Make the tzatziki sauce.
  4. When the sweet potatoes are soft and done baking, let them cool until you are able to touch them. Cut the sweet potatoes in half with a sharp knife. Place sweet potatoes on a plate or in a bowl. To make room for the filling, smash down the sweet potatoes with a fork. Top each sweet potato half evenly with the Greek filling. Add a dollop of Tzatziki sauce. Serve immediately.