Mediterranean Stuffed Sweet Potatoes
With flavors borrowed from falafel and tabbouleh, these stuffed sweet potatoes have something for everyone. They are easy to make ahead and assemble when you're ready. They're delicious warm or cold, so no matter how you eat them, they're sure to be a hit!
Servings 4
Calories 355kcal
Equipment
Ingredients
- 4 Medium Sweet Potatoes
For the Filling
- 1 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1 ½ cups Chickpeas (or 1 can, drained and rinsed)
- 1 teaspoon Cumin
- ½ teaspoon Paprika
- 1 cup Spinach
- 1 tablespoon Kalamata Olives minces
For the Tahini Sauce
- ¼ cup Tahini
- ¼ cup Water
- ½ Lemon juiced
- 1 clove Garlic minced or grated
- 1 teaspoon Cumin
- Pinch Cayenne Pepper to taste
- Pinch Salt
For Cucumber Salad Topping
- ½ Seedless cucumber quartered lengthwise, and chopped
- 1 small Tomato chopped
- ¼ cup Parsley minced
- 2 tablespoon Red Onion minced
- 2 tablespoon Mint minced
- ½ Lemon juiced
- Pinch Salt
Instructions
- Preheat oven to 425 degrees F.
- Scrub the sweet potatoes with a brush and remove and extraneous roots. Place on a baking sheet, and pierce each one a few times with a fork or knife.
- Bake for about 60 minutes, until very soft.
While potatoes bake, make the filling:
- Heat oil in a large skillet over medium heat. Add chickpeas, and sauté until they start to brown on one side; about 5 minutes.
- Add the garlic and spices, and continue to sauté another few minutes, until the garlic is very fragrant.
- Now add the spinach and minced kalamata olive. Cook, stirring continuously, until the spinach is wilted. Remove from the heat, and set aside until ready to assemble.
To make the Cucumber Salad:
- Combine all ingredients for the cucumber salad in a large bowl, and toss to combine. Set aside.
Make the sauce:
- Combine all ingredients for the tahini sauce in a bowl and whisk to combine.
To assemble:
- Cut each sweet potato along the top lengthwise, cutting about ½ of the way down through, and most of the way across. Delicately pull the two sides apart a little.
- Using a fork, mash some of the sweet potato flesh, and hollow out a little bowl to put filling in.
- Spoon about ¼ of the filling into each sweet potato.
- Top with cucumber salad, and drizzle with tahini dressing.
Notes
Note that these can be served either hot or cold, and are equally delicious either way!
Nutrition
Serving: 1stuffed sweet potato | Calories: 355kcal | Carbohydrates: 46g | Protein: 12g | Fat: 16g | Saturated Fat: 2.3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 115mg | Potassium: 1073mg | Fiber: 11g | Sugar: 13g | Vitamin A: 3249IU | Vitamin C: 37mg | Vitamin K: 118µg | Calcium: 111mg | Iron: 4mg | Magnesium: 125mg
