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Mediterranean Stuffed Sweet Potato Boats Recipe

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3.9 from 54 reviews

These Mediterranean Stuffed Sweet Potato Boats combine the natural sweetness of roasted sweet potatoes with a flavorful, spiced chickpea filling, tangy feta cheese, and creamy Greek yogurt. Enhanced with herbs and aromatic spices, this vibrant and nutritious dish is perfect for a wholesome lunch or dinner that’s both satisfying and easy to prepare.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes, scrubbed clean
  • 1 tbsp olive oil (for rubbing)
  • 1/2 tsp salt (for rubbing)

Chickpea Filling

  • 1 tbsp olive oil
  • 400g (14 oz) canned chickpeas, drained and rinsed
  • 1/2 red onion, finely diced
  • 3 garlic cloves, minced
  • 200g (1 cup) cherry tomatoes, halved
  • 80g (1/2 cup) Kalamata olives, pitted and halved
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 60ml (1/4 cup) vegetable broth

Finishing Touches

  • 120g (4 oz) feta cheese, crumbled
  • 4 tbsp plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • Drizzle of olive oil (to finish)

Instructions

  1. Preheat and prepare sweet potatoes: Preheat your oven to 220°C (425°F). Pierce each sweet potato several times with a fork, then rub them all over with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Place them on a baking tray and roast for 45 to 50 minutes, or until they are completely tender when pierced with a fork.
  2. Sauté aromatics: While the potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced red onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Add spices and bloom: Stir in 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for about 30 seconds to allow the spices to bloom and release their flavors.
  4. Cook chickpeas and vegetables: Add the drained chickpeas, halved cherry tomatoes, and 60ml of vegetable broth to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes burst and the broth reduces slightly. Finally, stir in the halved Kalamata olives, then remove the skillet from heat.
  5. Prepare sweet potato boats: Carefully slice the roasted sweet potatoes lengthwise down the center. Use a fork to fluff and loosen the flesh inside each half. Season the inside with a pinch of salt and a drizzle of olive oil to enhance flavor.
  6. Assemble and serve: Spoon the warm chickpea and vegetable mixture generously into each sweet potato boat. Top each with a dollop of plain Greek yogurt, crumbled feta cheese, and a squeeze of fresh lemon juice. Finish with a drizzle of olive oil and scatter chopped fresh parsley over the top. Serve immediately while warm.

Notes

  • You can substitute vegetable broth with water if preferred.
  • For a vegan version, replace feta and Greek yogurt with plant-based alternatives.
  • Adjust spices to taste for desired heat or flavor intensity.
  • Sweet potatoes can be cooked ahead and reheated before stuffing.
  • Leftovers keep well refrigerated for up to 2 days but are best served fresh.

Find it online: https://recipethrive.com/mediterranean-stuffed-sweet-potato-boats-recipe/