Ingredients
- Sweet Potatoes: 4 medium
- Olive Oil: 3 tablespoons, divided
- Canned Chickpeas: 1 (15-ounce) can, rinsed and drained
- Baby Spinach: 2 cups, packed
- Feta Cheese: 1/2 cup, crumbled
- Kalamata Olives: 1/4 cup, sliced
- Lemon: 1 medium, juiced
- Dried Oregano: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork, rub with 1 tablespoon of olive oil, and bake for 45-60 minutes, or until the potatoes are tender when squeezed.
- Step 2: While the potatoes bake, prepare the filling. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the packed spinach and sauté until wilted (about 2-3 minutes). Stir in the rinsed chickpeas and dried oregano, cooking for 1 minute until warmed through.
- Step 3: Once the sweet potatoes are cooked, carefully slice them lengthwise down the center. Scoop out most of the flesh into a large bowl, leaving a thin border attached to the skin to maintain the potato boat structure.
- Step 4: Add the sautéed spinach and chickpea mixture, the sliced Kalamata olives, and the lemon juice to the scooped sweet potato flesh. Mash and stir thoroughly to combine and season with salt and pepper to taste.
- Step 5: Spoon the filling mixture back into the empty sweet potato skins, mounding it slightly. Top each stuffed potato with the crumbled feta cheese and return them to the oven for 5-8 minutes, or until the feta is lightly golden and the filling is hot throughout.
Notes
- If you have leftovers, store the stuffed potatoes tightly covered in the fridge for up to three days, keeping in mind the texture of the feta topping may soften slightly upon cooling.
- For the best texture, reheat your stuffed sweet potatoes in a 350°F oven for 10-15 minutes rather than the microwave, which tends to make the skins soggy.
- To elevate this dish, serve alongside a dollop of plain Greek yogurt whisked with a pinch of salt and a dash of extra lemon juice, offering a cool contrast to the warm, savory filling.
- Before returning the stuffed potatoes to the oven, taste the mashed filling carefully; a sprinkle of red pepper flakes or a touch more lemon zest can significantly boost the overall Mediterranean brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American