Enjoy the flavors of the Mediterranean with these easy to make baked sweet potatoes stuffed with feta, sundried tomatoes and olives. A reader favorite for over 10 years!
Sweet potatoes have steadily become a favorite of mine over the years. From creamy sweet soup, to roasted sweet potato salad and of course mashed sweet potatoes I'm always looking for new or interesting ways to make sweet potatoes shine.
If you enjoy the flavors of the Mediterranean or simply want to switch up the way you serve sweet potatoes then you’ll want to give these baked sweet potatoes with feta a try.
I know Thanksgiving and the holidays are just around the corner but I have to confess, the thought of sweet potato casserole at the dinner table makes me cringe a little. Found most often cloaked under a layer of sticky sugary marshmallows, the poor things become hopelessly lost, just too sweet for their own good and cloyingly so.
Instead, what if we contrasted the naturally sweet root vegetable with some bright and savory flavors? Let’s free them of their sugary sweet shackles and give them a new look and some Mediterranean flavor. As simple as can be, these baked sweet potatoes stuffed with feta, sundried tomatoes and olives are an easy side you can also turn into a main meal.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Sweet Potatoes – You’ll need 2 medium sized sweet potatoes. Choose similarly sized ones, so they cook in the same amount of time.
- Feta Cheese – Use a good sheep’s milk feta for the best flavor.
- Olives – Kalamata olives are great, avoid canned olives which lack flavor.
- Sundried Tomatoes – I like sundried tomatoes packed in olive oil best.
- Garlic – For that essential Mediterranean flavor.
- Fresh Parsley – A bit of chopped parsley brings freshness to the dish.
- Oregano – Use either fresh or dried oregano.
- Olive Oil – Use a good quality olive oil with a robust flavor.
How to Bake Sweet Potatoes:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Preheat the oven to 400 degrees F. Use a fork to prick the sweet potatoes, then place them on a lined baking sheet.
- Bake the potatoes for about 60 minutes depending on their size. (No need to flip or oil them.) Use a knife to check for doneness towards the end of the cooking time (the inside should be easy to pierce with a knife.)
- Remove the sweet potatoes from the oven and let them cool while you make the filling. Once the potatoes have cooled to the touch use a knife to cut a slit down the middle of each potato and gently pinch them open to fill.
How to Make the Feta Filling for Baked Sweet Potatoes:
Making the filling is easy.
- In a bowl combine the crumbled feta, chopped olives, chopped sundried tomatoes, minced garlic and herbs. Pour the olive oil over the top and stir gently to combine.
- Spoon the mixture into the split sweet potatoes and serve warm.
Variations:
- For a main meal add a half can of drained and rinsed chickpeas to the feta filling before serving or try cooked black lentils.
- Use a combination of black and green olives.
- Use basil instead of oregano (preferably fresh).
- Replace the feta with crumbled goat cheese.
More Sweet Potato Recipes:
(This recipe was featured on Dr. Frank Lipman's Best of 2012 Gluten Free Recipe Round-up.)
Mediterranean Baked Sweet Potatoes with Feta
Tender oven baked sweet potatoes are stuffed with a mixture of creamy feta, salty olives and bright sun-dried tomatoes that add a punch of flavor.
Ingredients
- 2 medium red skinned sweet potatoes, about 8 to 10 oz each and scrubbed clean
- 56g/ 2oz sheep’s milk feta cheese, crumbled
- 28g/ 2 oz black oil-cured olives, pitted and finely chopped
- 25g/ 1 oz oil packed sundried tomatoes; finely chopped
- 1 small clove of garlic finely grated on a microplane
- ¼ cup finely chopped fresh parsley
- ½ teaspoon dried or 2 teaspoons fresh oregano; finely chopped
- 1 ½ Tablespoons/22ml extra virgin olive oil
- Sea salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place on a parchment-lined baking sheet on the middle oven rack.
- Bake until the sweet potatoes are easily pierced with a knife and cooked through (about 60 minutes depending on size). Remove from oven and let stand until cool enough to handle.
- While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
- Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.
Notes
Variations:
- For a main meal add a half can of drained and rinsed chickpeas to the feta filling before serving or cooked black lentils.
- Use a combination of black and green olives.
- Use basil instead of oregano (preferably fresh).
- Replace the feta with crumbled goat cheese.
Storage:
Baked sweet potatoes are best served warm but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Nut-Free, Egg-Free
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Nutrition Information:
Yield:
4Serving Size:
½Amount Per Serving: Calories: 251Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 8mgSodium: 194mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Ethan says
These look amazing & I would like to make them for a tea party this weekend!
Roshani says
Honestly tempted to make this right now. For dinner. Seriously looks incredible!!
linda spiker says
Beautiful recipe! Sweet potatoes are a favorite at our house!
Joan says
Mmm, this looks so hearty and delicious, especially with Thanksgiving coming up! I want to make a batch of these for my potluck this weekend!
MAUREEN says
This is the 2nd time this month that I made it. It's so delicious and easy. I cut time by microwaving the potato. I added pine nuts today for a bit of crunch.
Sylvie says
Glad to hear that!
Katie says
HI,
I made this last night as a side dish and we loved it! I'm a huge fan of sweet potatoes and am always looking for new ways to serve them. This may be my new favorite!!!! Thanks, wouldn't change a thing.
Sylvie says
So glad to hear that!
Bhumika Mehta says
I absolutely loved your recipe, Sylvie!
I made this for the first time for my friends and hoped I wasn't guinea pigging them for a bad result. Turned out that even some of my friends that weren't a fan of sweet potatoes digged in and asked for more!
I am going to re-blog your recipe shortly.
Craving it again,
Bhumika Mehta.
Bri | Bites of Bri says
OOOOH, i love a good stuffed sweet potato!