Mediterranean Stuffed Sweet Potatoes
Mediterranean Stuffed Sweet Potatoes pair tender baked sweet potatoes with sheep’s milk feta, oil-cured olives, sun-dried tomatoes, garlic, parsley, and oregano. They make a bright vegetarian lunch or relaxed meatless dinner with a warm base and a fresh salty topping.
Equipment
- Baking sheet
- Parchment paper
- Fork
- Mixing bowl
- Microplane
- Sharp knife
Ingredients
- 2 medium red-skinned sweet potatoes about 8 to 10 oz each, scrubbed clean
- 56 g sheep’s milk feta cheese crumbled
- 28 g black oil-cured olives pitted and finely chopped
- 25 g oil-packed sun-dried tomatoes finely chopped
- 1 small clove garlic finely grated on a microplane
- 1/4 cup fresh parsley finely chopped
- 1/2 teaspoon dried oregano or 2 teaspoons fresh oregano, finely chopped
- 1 1/2 tablespoons extra virgin olive oil about 22ml
- sea salt to taste
- freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Scrub the sweet potatoes, pat them dry, and pierce each one several times with a fork.
- Bake the potatoes for 40 to 50 minutes, or until a fork slides easily through the centers.
- Stir together the feta, olives, sun-dried tomatoes, garlic, parsley, oregano, and olive oil.
- Taste the filling and season with sea salt and freshly ground pepper as needed.
- Split the warm potatoes lengthwise and fluff the centers gently with a fork.
- Spoon the Mediterranean feta filling over the potatoes and serve while the potatoes are warm.
Notes
Storage: Store the baked potatoes and feta topping separately in airtight containers for up to 4 days.
Reheating: Reheat the potatoes before adding the topping so the herbs stay fresh and the feta keeps its texture.
Freezing: Freeze plain baked sweet potatoes for up to 2 months, but make the feta topping fresh.
Best Tips: Taste before salting because oil-cured olives and feta can be very salty.
Variations: Add chickpeas, lemon zest, chopped cucumber, or fresh cherry tomatoes for a fuller bowl-style meal.
Serving Ideas: Serve with Greek salad, grilled fish, lemon chicken, or a cool yogurt herb sauce.