Name: Mediterranean Loaded Sweet Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: PT-496710H24M28S
Cuisine: Mediterranean
Ingredients: 4 medium sweet potatoes; 1 tbsp olive oil; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp dried oregano; Salt and black pepper, to taste; 1 cup chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; ½ cucumber, diced; ¼ small red onion, finely sliced; ½ cup crumbled feta cheese; ⅓ cup Kalamata olives, sliced; 2 tbsp fresh parsley, chopped; 1 tbsp fresh mint, chopped; ½ cup Greek yogurt; 1 tbsp fresh lemon juice; 1 tbsp olive oil; 1 garlic clove, minced; ½ tsp dried oregano; Salt and black pepper, to taste

Description

Mediterranean Loaded Sweet Potatoes are tender roasted sweet potatoes filled with chickpeas, feta, cherry tomatoes, cucumber, Kalamata olives and fresh herbs, finished with a creamy lemon herb yoghurt sauce.

Ingredients

For the Sweet Potatoes:

4 medium sweet potatoes

1 tbsp olive oil

½ tsp smoked paprika

½ tsp garlic powder

½ tsp dried oregano

Salt and black pepper, to taste

For the Mediterranean Filling:

1 cup chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ small red onion, finely sliced

½ cup crumbled feta cheese

⅓ cup Kalamata olives, sliced

2 tbsp fresh parsley, chopped

1 tbsp fresh mint, chopped

For the Lemon Herb Sauce:

½ cup Greek yogurt

1 tbsp fresh lemon juice

1 tbsp olive oil

1 garlic clove, minced

½ tsp dried oregano

Salt and black pepper, to taste

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Instructions

Preheat the oven to 425°F (220°C).

Pierce each sweet potato several times with a fork and place them on a baking sheet. Roast for 45–55 minutes, or until completely tender and easily pierced with a fork.

While the sweet potatoes roast, prepare the filling. In a large bowl, combine the chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, crumbled feta, Kalamata olives, fresh parsley and fresh mint. Gently mix until evenly distributed.

In a small bowl, whisk together the Greek yogurt, fresh lemon juice, olive oil, minced garlic and dried oregano. Season with salt and black pepper and whisk until smooth and creamy.

Once the sweet potatoes are tender, carefully remove them from the oven. Slice each sweet potato lengthwise, taking care not to cut completely through the bottom. Gently press the sides apart and fluff the inside with a fork.

Add a little olive oil, smoked paprika, garlic powder, oregano, salt and black pepper to the sweet potato flesh.

Generously spoon the Mediterranean chickpea mixture into each roasted sweet potato, making sure each one gets a good combination of chickpeas, vegetables, feta, olives and fresh herbs.

Drizzle the creamy lemon herb yoghurt sauce generously over the loaded sweet potatoes.

Finish with extra crumbled feta, fresh parsley, fresh mint and freshly cracked black pepper.

Serve warm while the sweet potatoes are tender and the Mediterranean filling is fresh and colourful.

Notes

Choose evenly sized sweet potatoes so they cook at roughly the same rate.

Make sure the sweet potatoes are completely tender before loading them.

Gently mix the Mediterranean filling to keep the tomatoes and feta intact.

For a thinner sauce, add a small amount of extra lemon juice or olive oil.

Store the roasted sweet potatoes, Mediterranean filling and lemon herb sauce separately in airtight containers in the refrigerator.

Assemble and drizzle just before serving for the freshest texture.

The sweet potatoes can be roasted ahead and gently reheated before assembling.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Main Course, Vegetarian, Lunch, Dinner
Method: Oven
Cuisine: Mediterranean