Mediterranean Stuffed Sweet Potatoes with Feta Sauce.

We adore these chickpea stuffed sweet potatoes! Roasted until buttery and creamy, the potatoes are drizzled with feta sauce, topped with a roasted red pepper and chickpea salad, then sprinkled with more feta and herbs. So good, nourishing and satisfying!

Monday meatless meal coming at you!

These sweet potatoes are topped with creamy feta sauce, a satisfying chickpea salad with roasted red peppers and then tons of herbs and feta. 

It is such a filling meal and one that you can truly enjoy! 

Stuff sweet potatoes are one of my favorite feel-good meals. I’ve been making them for years now and they are probably one of Eddie’s favorite dishes, period. He LOVES sweet potatoes. They may rank up there as one of his favorite foods!

I, on the other hand, took a slight hiatus from sweet potatoes because I had an aversion to them when pregnant. I’ve slowly come back around and have been enjoying them so much

We do buffalo chicken or BBQ chicken for stuffing. Even cheeseburgers. These sweet potatoes stuffed with chickpeas and blue cheese are also one of YOUR favorites. 

There is just something about the slow roasted sweet potatoes – they are incredibly creamy and sweet. Almost having a melt-in-your-mouth texture. It’s mousse-like! 

This is what I love to throw on top of the mediterranean-inspired sweet potatoes: 

Chickpeas!

Lots of roasted red peppers.

Diced shallot – some tiny pieces.

Sometimes tomatoes, but I prefer the peppers,

Lots of fresh herbs. Like dill, for sure. 

Even though I have the chickpeas, sometimes I like hummus too.

And feta sauce!

I like to make a little chickpea salad with the chickpeas and roasted red peppers, some olive oil and fresh herbs. And garlic! That makes it extra special too. 

If you’re using roasted red peppers from a jar of olive oil, I also love to use that oil as the oil in the chickpea salad! It’s incredibly flavorful and makes everything pop. 

And oh boy. This feta sauce is so delicious. I almost said “yummy” and I hate that word, though I hate it less since having kids since it’s their primary word for “tastes good.” 

The point is, the feta sauce is a MUST. It’s creamy and a little tangy and tastes like heaven. I will eat it on almost anything.

I’ve also drizzled it on chicken fingers. I have no shame. 

The best part of the feta sauce is drizzling it on the sweet potato before the chickpeas go on. And then drizzling MORE on top after. So it’s like a double layer of feta sauce AND you get the extra flavor down into the sweet potatoes. Seriously perfection. 

Such a filling favorite!!

Chickpea Stuffed Sweet Potatoes

Mediterranean Stuffed Sweet Potatoes with Feta Sauce

Yield: 4 potatoes

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Cooling Time: 15 minutes mins

Total Time: 1 hour hr 20 minutes mins

We adore these chickpea stuffed sweet potatoes! Roasted until buttery and creamy, the potatoes are drizzled with feta sauce, topped with a roasted red pepper and chickpea salad, then sprinkled with more feta and herbs. So good, nourishing and satisfying!

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5 from 3 votes

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Ingredients

• 4 medium sweet potatoes
• 2 cans chickpeas, drained and rinsed
• 1 medium shallot, diced
• ⅔ cup diced roasted red peppers
• ¼ cup chopped herbs, like parsley, dill, chives
• 1 clove garlic, minced
• 1 tablespoon olive oil, it’s good from the jar of roasted peppers if you have it!
• 1 teaspoon red wine vinegar
• kosher salt and pepper
• ½ cup plain greek yogurt
• 2 tablespoons olive oil
• 1 tablespoons fresh lemon juice
• ⅔ cup crumbled feta cheese, plus extra for topping
• 2 tablespoons fresh dill, plus more for topping
• 2 tablespoons fresh chives, plus more for topping

Instructions 

• Preheat the oven to 425 degrees F. Scrub the sweet potatoes and poke them each with a fork a few times. Spray or brush with olive oil and place them on a baking sheet.
• Roast the potatoes for 45 to 55 minutes, until super tender inside. Let cool until easy to touch.
• While the potatoes roast, prepare your ingredients. Mix together the chickpeas, shallot, roasted red peppers, garlic and herbs. Toss with the olive oil, red wine vinegar and a big pinch of salt and pepper.
• To make the feta sauce, add the greek yogurt, 2 tablespoons olive oil, lemon juice, feta, dill and chives to a blender or food processor. Add a big pinch of salt and pepper. Blend until combined. Taste and add more seasoning if desired.
• To serve the potatoes, slice them open and drizzle with the feta sauce. Top with some of the chickpea salad. Drizzle with more feta sauce, then sprinkle on some extra feta and herbs. Enjoy!

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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