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Close-up of fluffy orange sweet potato mash topped with diced vegetables and feta cheese. (Mediterranean Stuffed Sweet Potatoes)

Mediterranean Stuffed Sweet Potatoes with Fresh Cucumber and Tomato Salad

These Mediterranean Stuffed Sweet Potatoes feature oven-roasted wrinkled skins, fluffy orange interiors, and a vibrant topping of chickpeas, cucumber, and feta. A healthy, gluten-free meal finished with a creamy tahini drizzle and fresh parsley.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 2 potatoes
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

The Potato Base
  • 2 medium Sweet Potatoes Scrubbed clean
  • 1 tbsp Olive Oil 15ml, for coating skins
  • 1/2 tsp Sea Salt To taste
Fresh Mediterranean Topping
  • 1 cup Roma Tomatoes 150g, diced
  • 1 cup English Cucumber 150g, diced
  • 1 cup Chickpeas 164g, canned, rinsed and drained
  • 1/2 cup Feta Cheese 75g, crumbled
The Sauce and Garnish
  • 1/4 cup Tahini or Greek Yogurt 60g
  • 1 tbsp Lemon Juice 15ml
  • 2 tbsp Fresh Parsley 8g, finely chopped
  • 1/2 tsp Smoked Paprika 1g, for dusting

Equipment

  • 1 Baking sheet For roasting potatoes
  • 1 Chef's knife For dicing vegetables
  • 1 Small Whisk For the sauce

Instructions
 

Roasting
  1. Preheat oven to 400°F (200°C). Pierce scrubbed potatoes with a fork and rub with oil and salt.
  2. Place potatoes on baking sheet and bake for 45-60 minutes until skins are wrinkled and dark.
Assembly
  1. Split potatoes and mash the bright orange flesh with a fork until fluffy.
  2. Pile high with tomatoes, cucumbers, and chickpeas. Scatter feta cheese over the top.
  3. Whisk sauce ingredients and drizzle over potatoes. Finish with parsley and a dusting of paprika.

Notes

Use English cucumbers to avoid large seeds.
Ensure potatoes are dried completely before roasting for the best skin texture.
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