Mediterranean Stuffed Sweet Potatoes: Sweet, Savory & Sunshine-Bright

Prep Time: 25 minutes | Cook Time: 90 minutes | Author: Olivelle | Servings: 2

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.

Ingredients:

• 2 large sweet potatoes
• 3 Tbsp + 1/2 tsp Kalamata Greek Extra Virgin Olive Oil, divided (you can substitue Olivelle's Seville Spanish Extra Olive Oil) 
• 2 tsp Citrus Dill Infused Sea Salt, divided
• 1 can garbanzo beans (chickpeas), rinsed and drained
• 2 1/2 tsp Lemon & Dill Tzatziki Rub & Seasoning, divided
• 1 cup cherry tomatoes, quartered
• 1/2 cup fresh parsley, chopped
• 1 Tbsp + 1 tsp Meyer Lemon White Barrel Aged Balsamic, divided
• 1/2 cup greek yogurt
• 1/4 cup tahini
• 1 garlic clove, minced
• 2-3 Tbsp water, to thin dressing
• 1/2 cup feta cheese

Directions:

Roast the sweet potatoes:

1. 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:

1. 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:

1. 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.

2. 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:

1. 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.