Mediterranean Stuffed Sweet Potatoes
Mediterranean Stuffed Sweet Potatoes
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
2
Prep Time
25 minutes
Cook Time
90 minutes
These Mediterranean Stuffed Sweet Potatoes are bursting with vibrant colors, bold Mediterranean flavors, and full of wholesome ingredients like tangy feta, olives, and high-quality Extra Virgin Olive Oil. Whether served as a satisfying lunch or a flavorful dinner, they’re a perfect balance of sweet and savory that will transport you to a sun-soaked paradise with every bite.
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Ingredients
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2 Large Sweet Potatoes
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3 Tbsp + ½ tsp Kalamata Greek Extra Virgin Olive Oil, divided
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2 tsp Citrus Dill Infused Sea Salt, divided
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1 Can Garbanzo Beans (Chickpeas), rinsed and drained
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2 ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
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1 cup Cherry Tomatoes, quartered
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½ cup Fresh Parsley, chopped
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1 Tbsp + 1 tsp Meyer Lemon White Barrel Aged Balsamic, divided
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½ cup Greek Yogurt
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¼ cup Tahini
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1 Garlic Clove, minced
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2-3 Tbsp Water, to thin dressing
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½ cup Feta Cheese
Directions
Roast the sweet potatoes:
Preheat oven to 400°F. Wash the sweet potatoes and prick them all over with a fork. Rub with ½ tsp Kalamata Greek Extra Virgin Olive Oil and ½ tsp Citrus Dill Infused Sea Salt. Place on a baking sheet and roast until tender, about 1 hour 30 minutes.
Crisp the chickpeas:
Toss the garbanzo beans with 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Infused Sea Salt. Spread in a single layer on a lined baking sheet and bake for 30 minutes, or until golden and crispy.
Make the tomato-parsley topping and the tahini yogurt dressing:
In a bowl, combine cherry tomatoes, parsley, Kalamata Greek Extra Virgin Olive Oil, 1 tsp Meyer Lemon White Barrel-Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Infused Sea Salt. Mix well and set aside.
To make the dressing, combine the Greek yogurt, tahini, minced garlic, 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ½ tsp Citrus Dill Infused Sea Salt in a bowl. Add 2–3 Tbsp water to reach your desired dressing consistency.
Plate and Garnish:
Slice open the roasted sweet potatoes and season with the remaining ½ tsp Citrus Dill Infused Sea Salt. Top with the tomato mixture, crispy chickpeas, drizzle of dressing, and a sprinkle of feta cheese. Serve warm.
Recipe Note
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