Mediterranean Stuffed Sweet Potatoes

Ohhhhh January.

It’s a rough month. We’re all feeling like we should be eating better and exercising and totally changing our lives, but it’s cold and dark out and you’re probably sick and you  just want something comforting.

Sweet potatoes!

These sweet potatoes were the perfect cure!

I love making stuffed sweet potatoes for dinner.  I’ve made these white bean and kale ones, and a southwestern variation. It’s a quick, easy dinner and you can get super creative with how you stuff them. They’re packed with flavour and so many different texture. Baked sweet potatoes topped with marinated tomatoes, hummus, and feta – what more could you want! So good for you, and the perfect little meal to take for lunch. They’d also be great as a side dish!

Mediterranean stuffed sweet potatoes

Makes 4


4 medium sweet potatoes, scrubbed
2 roma tomatoes
1 bunch parsley
1 lemon
salt and pepper
1/4 cup hummus (homemade or store bought, your choice)
2 ounces feta cheese, crumbled

Tasty marinated tomatoes


Scrub sweet potatoes and cut in half lengthwise. Preheat oven to 400 and place sweet potatoes on baking sheet. Roast until fork-tender, about 25 minutes.

Meanwhile, chop tomatoes and parsley. Squeeze juice of lemon over tomatoes and season with salt and pepper. Let marinate until sweet potatoes are done.

Smash around the insides of the sweet potatoes a bit. Top with tomato parsley mixture, a spoon of hummus, and feta. Season with pepper.

This 30 minute dinner is so tasty, healthy, and the perfect cure for post-travel blues!

Stuffed sweet potatoes

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