Mediterranean stuffed sweet potatoes are warm, colorful, and full of bold, bright flavors. The roasted sweet potato flesh is soft and slightly caramelized, while the topping of chickpeas, cherry tomatoes, cucumber, Kalamata olives, red onion, and feta adds fresh crunch, briny depth, and creamy salty bites. This recipe is easy to make—bake the potatoes, toss a quick Mediterranean salad, then stuff and serve—and it works as a hearty weeknight dinner or a light weekend lunch. Serve with a lemon wedge or a simple green salad for a complete meal. For a similar roasted-potato vibe, try this authentic Greek potatoes recipe alongside.

Why You’ll Love This Mediterranean Stuffed Sweet Potatoes

Hands-off baking: pop the sweet potatoes in the oven and make the filling while they roast.
Bright, balanced flavors: sweet roasted potato contrasts with lemony olive-and-feta filling.
Texture contrast: soft, fluffy interior with crunchy cucumber and snap cherry tomatoes.
High-protein vegetarian option thanks to chickpeas and feta.
Easy to customize: add fresh herbs or swap olives and cheese as you like.
Great for meal prep: components store well separately for quick assembly.
Crowd-pleasing presentation: stuffed “boats” look inviting on a platter.
Works for many occasions: weeknight dinner, casual brunch, or a simple potluck dish.

What Is Mediterranean Stuffed Sweet Potatoes?

Mediterranean stuffed sweet potatoes are baked sweet potatoes split open and filled with a fresh Mediterranean-style salad. The filling mixes chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, optional mint, and crumbled feta, all tossed in a lemon-olive oil dressing with garlic and oregano. The result is a satisfying blend of sweet, salty, tangy, and herby flavors with varied textures. It’s simple comfort food with a Mediterranean twist—perfect for a healthy weeknight meal, light lunch, or colorful side. Baking gives the potatoes a tender, fluffy base while the no-cook filling keeps things bright and fresh.

Ingredients for Mediterranean Stuffed Sweet Potatoes

For the Base

4 medium sweet potatoes, scrubbed

For the Filling

1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely diced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped (optional)
1 cup canned chickpeas, rinsed and drained
1/4 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled

For the Dressing

2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 clove garlic, minced
1/2 tsp dried oregano
Salt and black pepper, to taste

Ingredient Notes (Substitutions, Healthy Swaps)

Chickpeas: canned chickpeas are quick. For a firmer bite, rinse and pat dry well. Cooked dried chickpeas work too—use about 1 cup cooked.
Feta: use reduced-fat feta for a lighter version or omit for dairy-free and add more olives for salt.
Kalamata olives: black olives can replace Kalamata but change the flavor profile (less tangy).
Cucumber: seed the cucumber if you want less moisture. English cucumber works well.
Lemon juice: bottled lemon juice is fine in a pinch, but fresh lemon brightens the dressing.
Olive oil: extra virgin olive oil adds flavor. Use a neutral oil only if you need a milder taste.
Herbs: parsley is the base. Mint is optional but adds a fresh lift—replace with basil if preferred.
Salt & pepper: adjust to taste after mixing since the feta and olives add saltiness.

Step-by-Step Instructions

Step 1 – Roast the sweet potatoes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prick each sweet potato several times with a fork and place on the prepared baking sheet. Bake 40 to 50 minutes, until fork-tender.
Visual cue: a fork should slide into the center easily and the skin will be slightly wrinkled.

Step 2 – Prepare the filling while potatoes roast

In a large bowl, combine 1 cup rinsed chickpeas, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely diced red onion, 1/4 cup sliced Kalamata olives, 1/2 cup crumbled feta, 2 tbsp chopped parsley, and 1 tbsp chopped mint (optional).

Step 3 – Make the dressing

In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 clove minced garlic, 1/2 tsp dried oregano, and salt and black pepper to taste. Pour over the filling and toss gently to coat.

Step 4 – Prepare the potatoes for stuffing

Once the sweet potatoes are cooked, let them cool slightly. Slice each potato lengthwise down the center, careful not to cut all the way through. Gently fluff the interior flesh with a fork.

Step 5 – Fill and serve

Generously fill each potato half with the Mediterranean mixture. Serve immediately so the filling stays fresh and crisp.

Pro cue: taste the filling before stuffing and adjust lemon, salt, or pepper. If the feta and olives are salty enough, you may need little or no added salt.

Pro Tips for Success

Choose similar-sized sweet potatoes so they bake evenly.
Pierce the potatoes well to prevent steam from building up and splitting them.
If short on time, microwave potatoes for 6–8 minutes, then finish in the oven for 10 minutes to crisp skins.
Dry chickpeas and cucumber well to avoid a watery filling. Pat with paper towels if needed.
Mix the dressing just before assembling so flavors stay bright.
Use a light hand when tossing the filling—feta crumbles can break up if overmixed.
Serve right away for best texture; the filling will soften as it sits.
For a creamier filling, fold in a spoonful of Greek yogurt (optional).

Flavor Variations

OPTIONAL: Add a drizzle of balsamic glaze for a sweet-tart finish.
OPTIONAL: Swap feta for crumbled goat cheese for a tangy, creamier bite.
OPTIONAL: Add roasted red peppers (chopped) for smoky sweetness without changing the base.
OPTIONAL: Stir in 1/4 tsp crushed red pepper for heat.
OPTIONAL: Mix in 1/2 cup baby spinach, chopped, for extra greens (toss just before serving).
OPTIONAL: Top with toasted pine nuts for crunch and a nutty flavor.

Serving Suggestions

Serve with a simple mixed green salad and a lemon vinaigrette.
Pair with warm pita or flatbread for scooping.
Offer lemon wedges and extra parsley for guests to garnish.
Plate with a side of steamed green beans or roasted broccoli for a heartier meal.
For brunch, place on a tray with roasted tomatoes and a light yogurt sauce.
Bring to a casual potluck—these travel well if the filling is kept separate until serving.

Make-Ahead, Storage & Reheating

Make-ahead: Roast sweet potatoes up to 2 days in advance and store in the fridge. Keep the Mediterranean filling (dressed) in a separate airtight container for up to 24 hours. Assemble just before serving to keep textures fresh.
Storage duration: Store assembled stuffed potatoes in an airtight container in the refrigerator for up to 3 days. The filling will soften over time.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving for long periods; it makes the potato soggier and the filling softer. Reheat potatoes only; if possible, add fresh cucumber and tomatoes after reheating for brightness.
Texture changes: The crunchy vegetables will become softer after storing and reheating. If you want to retain crunch, store the cucumber and tomato separately and add them just before serving.

Storage and Freezing Instructions

Freezing assembled stuffed sweet potatoes is not recommended because the fresh filling and feta will change texture and become watery when thawed.
If you must freeze, remove the fresh vegetable components first. Freeze roasted sweet potatoes (unfilled) wrapped tightly in foil or freezer bags for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven, then add freshly prepared filling.
For best quality, freeze only the roasted potato base and keep the filling fresh.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~420 kcal | 15 g | 55 g | 15 g | 10 g | 720 mg

Estimates vary by brands and portions.

FAQ About Mediterranean Stuffed Sweet Potatoes

Q: How do I know when sweet potatoes are done?
A: A fork should slide into the center without resistance and the skin will be slightly wrinkled.

Q: My filling is watery—how can I fix it?
A: Drain and pat the chickpeas dry, seed and drain cucumber, and toss the filling just before serving. Chill for 10 minutes to let juices settle and drain any excess.

Q: Can I make this dairy-free?
A: Yes—omit the feta or use a dairy-free crumble. Taste and adjust salt, since feta adds saltiness.

Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, bake russet or Yukon Gold potatoes similarly. The flavor profile will be less sweet but still excellent.

Q: How long does the dressed filling keep?
A: The dressed vegetable and chickpea filling keeps up to 24 hours refrigerated. After that, textures soften and flavor changes.

Q: Can I serve this cold?
A: Yes, these can be served at room temperature or slightly chilled, but the contrast of warm potato and cool filling is best immediately after assembly.

TastyInspo Notes

Finish with a little extra lemon juice just before serving for a fresh pop.
Sprinkle a pinch of dried oregano or smoked paprika on top for visual appeal.
For a restaurant-style plate, trim potato skins slightly and serve two halves per plate with a small mound of extra filling.
Offer small bowls of extra feta and sliced olives so guests can adjust saltiness.
Use a shallow bowl for tossing the filling so ingredients coat evenly.

Troubleshooting

Problem: Potatoes are undercooked in the center. Fix: Bake longer, checking every 5–10 minutes; cover loosely with foil if skins brown too fast.
Problem: Filling tastes bland. Fix: Add more lemon juice, a pinch of salt, or extra chopped herbs to brighten flavors.
Problem: Filling is too salty from olives and feta. Fix: Rinse olives lightly and reduce added salt; add more cucumber and tomatoes to balance.
Problem: Potatoes are dry. Fix: Add a small drizzle of olive oil or a spoonful of Greek yogurt into the potato flesh before stuffing.
Problem: Filling becomes soggy after storing. Fix: Keep cucumbers and tomatoes separate until ready to serve.

Final Thoughts

This Mediterranean stuffed sweet potatoes recipe is an easy, satisfying way to enjoy bold Mediterranean flavors without fuss. The simple roasting and quick no-cook filling make it a practical, delicious choice any night of the week.

Conclusion

If you enjoy this stuffed sweet potato idea and want a closely related recipe with a similar Mediterranean feel, check out Mediterranean Baked Sweet Potatoes | Minimalist Baker Recipes for extra inspiration.