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 Mediterranean Baked Sweet Potatoes
Once the sweet potatoes are baked, 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.
angela@spinachtiger says
I like this take. I'm not one for sugary sweet potato casserole and I think that ruins this good food. Your approach to push the savory envelope here is splendid.
chinmayie @ love food eat says
Beautiful! Love the way the flavors contrast here... sweet sweet potato with strong salty feta and olives. Impressive 🙂
thelittleloaf says
Sweet potato and marshmallow sounds awful! I've only ever eaten them in savoury recipes and love them as an alternative to baked potatoes. This version looks lovely - salty cheese and sweet potato works perfectly together.
Jennifer @ Delicieux says
Sylvie, your baked sweet potatoes look so good! I've never thought of baking and stuffing a sweet potato. I'll have to give it a try because I just love them.
Kankana says
I am love with the photos and the gorgeous orange color of the sweet potatoes. This is perfect treat for a cold night!
Cassie says
I don't go near sweet potato casserole. It's such an amazing ingredient for so many other dishes. It's too good to be masked by marshmallows. This stuffing is a great idea!
Alison @ Ingredientsinc.net says
i saw this on Pinterest today! So fabulous
Toni | Boulder Locavore says
When I was a child at Thanksgiving dinners with extended family I referred to the 'Orange Juice Potatoes' never understanding there was a different type of potatoe. I thought regular spuds were doused in OJ making them so sickly sweet and could never figure out the mini marshmallows on top. Grossed me out completely. LOVE your spin on it. I don't like additional sweetners on any winter squash feeling it makes them too sweet for me. Will save this to try soon!
Vijitha says
I love anything with sweet potatoes. I made a similar dish with charred corn and oregano. They are so filling and so delicious.
JulieD says
Gorgeous, Sylvie! I love this!!