Mediterranean Sweet Potatoes

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These Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients, and simple to make. These oven-baked sweet potato are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing.

This recipe is vegetarian, but you can always add a side of grilled chicken (using this chicken marinade) or grilled steak (using this steak marinade).

Overhead photo of finished Mediterranean Sweet Potatoes

Over the past few months I’ve shared two versions of a sweet potato stuffed meals. These Southwestern Stuffed Sweet Potatoes and a “Mexican Street Corn” inspired loaded sweet potato.

And today I’m sharing the third: Mediterranean sweet potatoes. These easy baked sweet potatoes are filled with Mediterranean flavors from the salad, to the chickpeas, to the creamy lemon dressing on top. 

Images showing how we bake the sweet potatoes to get them caramelized and delicious

How to make Mediterranean sweet potatoes

  • Bake the potatoes & chickpeas: wrapping potatoes in foil and cooking in the oven can take 1+ hours. To cut down the time it takes, we cut the potatoes in half and place them face down on a tray directly in the oven (no foil). The exposed flesh of the sweet potato gets caramelized as it bakes on the tray. Also, the chickpeas can bake at the same time as the potatoes.
  • Assemble the topping: while the potatoes are baking, we’ll assemble the creamy lemon dressing and a simple Mediterranean salad. 
  • Eat: Break up the baked sweet potatoes a bit with a fork, spoon on some topping, add the crispy chickpeas, and finish with spoonfuls of the sauce. 

Image of the topping that goes on top of these potatoes, including: tomatoes, cucumber, olives, roasted red peppers, and fresh parsley

How to meal prep

  • Bake enough sweet potatoes for the week: This of course is based on how many you’d like to eat that week. I wouldn’t recommend keeping the already roasted baked potatoes past a week. Let the potatoes completely cool and package in separate containers.
  • Prepare the topping and sauce: depending on how many servings you’ll be prepping, you might want to double both the salad topping and sauce. Store the salad topping mixture, feta cheese, chickpeas, and sauce in separate containers. 
  • Assemble the loaded sweet potato: warm the sweet potato again alongside the chickpeas, add the salad topping, feta cheese, sauce, and enjoy!

Images of the roasted chickpeas and the lemon dressing

Overhead image of the Mediterranean roasted sweet potatoes on a plate with the topping on top and dressing drizzled over it

Serve these Mediterranean sweet potatoes alongside:

Note on serving sizes: the actual serving sizes of this recipe greatly depends/varies on a few factors: the size of your sweet potatoes, how much topping you’re adding to each potato, and of course individual appetites (I find these extremely filling, so one heavily loaded half is enough for me!)

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Mediterranean Sweet Potatoes

5 from 5 votes
These Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients, and simple to make. These oven-baked sweet potato are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing.
Print Recipe

Mediterranean Sweet Potatoes

5 from 5 votes
These Mediterranean Sweet Potatoes are bursting with flavor, packed with healthful ingredients, and simple to make. These oven-baked sweet potato are loaded with a delicious mix of roasted chickpeas, a quick roasted bell pepper salad, and a delicious creamy lemon dressing.
Course Dinner
Cuisine Mediterranean
Keyword Mediterranean Sweet Potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 -5 servings*
Calories 290kcal
Author Chelsea
Cost $7.36

Ingredients

Sweet Potatoes and Topping

  • 3 medium (10-11 ounces EACH) sweet potatoes
  • 1 tablespoon olive oil
  • Salt & pepper
  • 1 cup chopped English cucumber
  • 1 cup chopped cherry tomatoes
  • 1/4 cup finely chopped flat leaf Italian parsley
  • 1/2 cup chopped roasted red pepper (about 1 roasted bell pepper; I buy already roasted bell peppers)
  • 1/4 cup thinly sliced kalamata olives
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup feta cheese, optional

Chickpeas

  • 1 can chickpeas
  • 2 tablespoons olive oil
  • 1/2 teaspoon EACH: ground cumin, chili powder
  • 1/4 teaspoon cayenne

Dressing

  • 1/2 teaspoon minced garlic
  • 1/2 tablespoon fresh oregano, finely chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons plain (whole milk) Greek yogurt
  • 2 tablespoons full fat regular mayo

Instructions

  • SWEET POTATOES: Preheat the oven to 400 degrees F. While oven is preheating, prep the sweet potatoes. Scrub the potatoes, cut them exactly in half (lengthwise), and place on a large sheet pan. Drizzle olive oil over the potatoes and then rub the oil onto both sides of the potatoes. Sprinkle about 1/2 teaspoon of salt evenly over the flesh side of the potatoes and then place the potatoes flesh side DOWN. Sprinkle about 1/4 teaspoon salt evenly over the skin of the potatoes. Bake for 30-37 minutes (depending on size of potatoes/personal preference for tenderness) or until skin looks shriveled and potatoes are tender. A 5-6 ounce potatoes will cook in around 25-27 minutes, 6-8 ounce potatoes around 30 minutes, and 9-11 ounce potatoes around 33-37 minutes.
  • CHICKPEAS: Toss rinsed and drained chickpeas with olive oil, spices, (salt and pepper to taste) and place on a separate sheet pan. Cook at the same time as the sweet potatoes (bottom shelf). They will be done around 20-25 minutes.
  • TOPPING: While the sweet potatoes bake, prepare the topping. In a large bowl, combine the chopped cucumber, tomatoes, parsley, red pepper, and olives. Season to taste with salt and pepper and add the lemon juice. Toss to combine.
  • SAUCE: In a small bowl, add together all of the dressing/sauce ingredients: the minced garlic, chopped oregano, lemon juice, olive oil, Greek yogurt, and mayo. Whisk to combine. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk and set aside.
  • ASSEMBLE: once sweet potatoes are fork tender, remove from the oven. Flip the potatoes flesh side up and smash down the insides a little bit with a fork. Divide roasted chickpeas, salad topping, sauce, and feta cheese equally among the potatoes. Enjoy immediately.

Recipe Notes

*The salad filling mixture is enough to overfill 3 full (11 ounce) sweet potatoes (6 halves) or lightly fill 4 full (11 ounce) sweet potatoes (8 halves). The actual serving sizes of this recipe greatly depends/varies on a few factors: the size of your sweet potatoes, how much topping you're adding to each potato, and of course individual appetites.

Nutrition Facts

Calories: 290kcal

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Nutrition facts in Mediterranean sweet potatoes

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10 Comments

  1. 5 stars
    I made this last night and all I can say is WOW! So many amazing flavors going on at once! The dressing really pulls it altogether and makes each bite more savory than the last. I have leftovers for lunch today and I can’t wait!

  2. 5 stars
    Absolutely love this recipe. Made it many times. I usually double the amount of chickpeas (and their seasoning) so we have left overs.

  3. 5 stars
    This is absolutely delicious! My 20 year old son requests this for dinner every time he comes home. He wants the recipe double so he can take it back with him to school

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