Mediterranean Sweet Potatoes

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 290 kcal
Author Chelsea


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


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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.