Imagine a dish that transports you to the sun-drenched coastlines of Greece with every single bite - our Mediterranean Baked Sweet Potatoes are not just a meal, they're a culinary adventure! Packed with vibrant flavors, nutrient-rich ingredients, and a perfect balance of textures, this recipe turns the humble sweet potato into a gourmet masterpiece that will make your taste buds dance and your dinner guests impressed.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly and pat dry. Using a fork, pierce each sweet potato several times to allow steam to escape during baking.
- Drizzle sweet potatoes with 1 tablespoon olive oil, then sprinkle with salt, pepper, and dried oregano. Rub the oil and seasonings evenly over the entire surface of each potato.
- Place sweet potatoes on the prepared baking sheet and bake for 40-45 minutes. Check for doneness by inserting a fork - it should slide in easily when the potatoes are fully cooked.
- While potatoes are baking, prepare quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
- Halve the cherry tomatoes and slice the Kalamata olives. Set aside for potato topping.
- Once sweet potatoes are tender, remove from oven and let cool for 5 minutes. Carefully slice each potato lengthwise without cutting all the way through.
- Gently press the sides of each potato to create an opening. Fill each potato with cooked quinoa.
- Top the quinoa-filled potatoes with halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese.
- Drizzle the remaining olive oil over the topped sweet potatoes and garnish with additional dried oregano if desired.
- Serve immediately while warm, enjoying the combination of soft sweet potato, fluffy quinoa, and tangy Mediterranean toppings.
Tips
- Choose medium-sized sweet potatoes with smooth, firm skin for the best texture and even cooking.
- Always pierce the potatoes with a fork before baking to prevent potential steam build-up and ensure even cooking.
- For extra flavor, consider toasting the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty taste.
- Use high-quality extra virgin olive oil for drizzling to elevate the Mediterranean authenticity of the dish.
- If you prefer a more intense flavor, you can briefly broil the topped sweet potatoes for 2-3 minutes to slightly char the feta and tomatoes.
- For a vegan version, replace feta with nutritional yeast or a vegan cheese alternative.
- Serve immediately to enjoy the contrast between the warm, soft sweet potato and the fresh, cool toppings.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 10mg
