Mediterranean Stuffed Sweet Potatoes

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This Mediterranean stuffed sweet potato recipe is a perfect balance of sweet, savory, and tangy flavors—quick to make and satisfying any time of day.

Stuffed sweet potatoes get a bold Mediterranean twist in this easy, flavor-packed recipe. Roasted to perfection and filled with chickpeas, pomegranate seeds, and a tangy tahini dressing, these sweet potatoes balance savory, sweet, and zesty in every bite. Inspired by Middle Eastern flavors, it’s a quick, healthy dish that works for lunch, dinner, or meal prep.

Stuffed Sweet Potato Ingredients

Stuffed Sweet Potatoes With Chickpeas and Pomegranate Seeds

  • Sweet Potatoes: Roasted to perfection, sweet potatoes have a natural sweetness and creamy texture. Their earthy, slightly caramelized flavor complements the other Mediterranean elements.
  • Olive Oil: Drizzled over sweet potatoes for roasting, olive oil enhances the overall richness and adds a fruity, savory note. It also plays a crucial role in the dressing.
  • Salt and Pepper: Seasoning the sweet potatoes with salt and pepper enhances their natural flavors and provides a balanced taste profile.
  • Garbanzo Beans (Chickpeas): These legumes add a nutty, hearty flavor to the dish, a satisfying texture, and plant-based protein.
  • Pomegranate Seeds: Offer a burst of juicy sweetness and a pop of vibrant color, adding a refreshing and slightly tart element.
  • Walnuts: Coarsely chopped walnuts introduce a crunchy texture and a mild bitterness, complementing the sweetness of the potatoes and the tangy pomegranate seeds.
  • Italian Parsley: Coarsely chopped for a fresh and herbaceous touch, Italian parsley adds a bright and aromatic flavor that lifts the entire dish.

For the Tahini Pomegranate Dressing

Whisk together tahini, pomegranate molasses, minced garlic, olive oil, and lemon juice for a creamy, tangy dressing. Season with salt and pepper to taste. This bold and zesty blend complements the sweet potatoes and chickpeas, tying the dish together with a rich Mediterranean flavor.

Tips for Perfect Stuffed Sweet Potatoes

  • Edible Skin: Sweet potato skin is not only edible but turns crispy when baked. Just wash thoroughly before cooking to enjoy a contrast between the crunchy outside and creamy inside.

  • Quick Microwave Option: In a hurry? Wash the sweet potatoes, pierce with a fork, and microwave on high for about 6 minutes, checking doneness every 30 seconds after that.

  • How to Check Doneness: Insert a wooden skewer—if it slides in easily, they’re ready. Avoid overbaking to prevent dryness.

  • Creative Toppings to Try: Don’t stop at Mediterranean! Other delicious combos include:

    • Brown sugar and cinnamon

    • Blue cheese, honey & walnuts

    • Ground beef, bell pepper & cheddar

    • Bacon, avocado & scallions

    • Vegetarian: black beans, corn & roasted peppers

  • Bake Ahead for Meal Prep: Roast your sweet potatoes in advance and store them in the fridge. Reheat in the oven when ready to serve.

  • Store Toppings Separately: Keep the chickpea-pomegranate mixture and tahini dressing in separate containers until serving to maintain freshness and texture.

  • Easy Assembly Tip: When ready to eat, slice open your sweet potato, stuff it generously, and finish with a drizzle of tahini dressing for a perfect balance of flavors.

What to Serve with Mediterranean Stuffed Sweet Potatoes

This dish is filling on its own, but if you’re building a full meal, here are some perfect Mediterranean-inspired pairings:

  • Panko-Crusted Halibut: The crisp texture and mild flavor of halibut pair beautifully with the sweet, soft roasted potato.

  • Mediterranean Chicken Drumsticks: Seasoned with oregano, garlic, and lemon, these drumsticks bring aromatic warmth to your plate.

  • Grilled Kofta Kebabs: Well-seasoned ground meat skewers offer a savory, protein-packed complement to the sweet potato.

  • Fattoush Salad: Fresh, crunchy vegetables tossed in a zesty lemon-sumac dressing provide contrast and brightness alongside the rich stuffing.

How to Make Mediterranean Stuffed Sweet Potatoes

Step-by-Step Instructions

1.

Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Rub each sweet potato with olive oil and wrap in foil to lock in moisture. Place them on a baking sheet and bake for 40–50 minutes, or until fork-tender. To check for doneness, insert a wooden skewer—it should slide in easily with no resistance.

Mark as complete
2.

Slice and Season

Once the sweet potatoes are baked and cool enough to handle, unwrap the foil and place them on a plate or tray. Using a sharp knife, cut a slit lengthwise down the center of each potato—without slicing all the way through.

Gently open the potatoes to reveal the soft interior, then season with a pinch of salt and pepper to enhance the natural sweetness.

Mark as complete
3.

Make the Tahini Pomegranate Dressing

hile the sweet potatoes are baking, prepare the dressing by whisking together tahini, pomegranate molasses, minced garlic, and lemon juice in a mixing bowl. Slowly drizzle in the olive oil while whisking continuously until the mixture becomes smooth and creamy. Finish by seasoning with salt and pepper to taste. This tangy, nutty dressing ties the whole dish together with bold Mediterranean flavor.

Mark as complete
4.

Assemble the Stuffed Sweet Potatoes

In a separate bowl, combine the garbanzo beans (chickpeas), pomegranate seeds, and chopped walnuts. Once the sweet potatoes are sliced and seasoned, gently spoon this vibrant mixture into the center of each one. Drizzle generously with the tahini-pomegranate dressing, allowing it to soak into the filling. Finish with a sprinkle of coarsely chopped Italian parsley for a fresh, herbaceous touch. Serve your Mediterranean stuffed sweet potatoes warm and enjoy the delicious contrast of sweet, savory, and tangy flavors.
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
3 sweet potatoes (washed and dried)
2 tablespoons olive oil
Salt and pepper, to taste
15 oz garbanzo beans (chickpeas), washed and drained
2 oz pomegranate seeds
2 oz walnuts, coarsely chopped
A few sprigs of Italian parsley, coarsely chopped
For the dressing:
2 tablespoons tahini
2 tablespoons pomegranate molasses
2 garlic cloves (minced)
Juice of one lemon
¼ cup olive oil
Salt and pepper

Preparation

1
Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Rub each sweet potato with olive oil and wrap in foil to lock in moisture. Place them on a baking sheet and bake for 40–50 minutes, or until fork-tender. To check for doneness, insert a wooden skewer—it should slide in easily with no resistance.
2
Slice and Season
Once the sweet potatoes are baked and cool enough to handle, unwrap the foil and place them on a plate or tray. Using a sharp knife, cut a slit lengthwise down the center of each potato—without slicing all the way through. Gently open the potatoes to reveal the soft interior, then season with a pinch of salt and pepper to enhance the natural sweetness.
3
Make the Tahini Pomegranate Dressing
hile the sweet potatoes are baking, prepare the dressing by whisking together tahini, pomegranate molasses, minced garlic, and lemon juice in a mixing bowl. Slowly drizzle in the olive oil while whisking continuously until the mixture becomes smooth and creamy. Finish by seasoning with salt and pepper to taste. This tangy, nutty dressing ties the whole dish together with bold Mediterranean flavor.
4
Assemble the Stuffed Sweet Potatoes
In a separate bowl, combine the garbanzo beans (chickpeas), pomegranate seeds, and chopped walnuts. Once the sweet potatoes are sliced and seasoned, gently spoon this vibrant mixture into the center of each one. Drizzle generously with the tahini-pomegranate dressing, allowing it to soak into the filling. Finish with a sprinkle of coarsely chopped Italian parsley for a fresh, herbaceous touch. Serve your Mediterranean stuffed sweet potatoes warm and enjoy the delicious contrast of sweet, savory, and tangy flavors.

Recipe Tips & Suggestions

Storage Tips:Refrigerating:

Allow the sweet potatoes and stuffing to cool completely after cooking. Once cool, store them separately in airtight containers. They should last up to 3-4 days in the fridge. The tahini-pomegranate dressing can also be stored separately in the refrigerator for up to a week.

Freezing:

If you'd like to freeze your sweet potatoes for longer storage, individually wrap each baked sweet potato in foil or plastic wrap and then place it in a freezer-safe bag or container. They can last up to 3 months. However, the chickpea-pomegranate-walnut mixture and the tahini-pomegranate dressing are best made fresh.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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