MEDITERRANEAN STUFFED SWEET POTATOES

Kalamata Greek Extra Virgin Olive Oil · Citrus Dill Sea Salt · Lemon & Dill Tzatziki Rub & Seasoning · Meyer Lemon White Barrel Aged Balsamic

Servings: 2

Prep Time: 25 mins  |  Cook Time: 90 mins

These Mediterranean Stuffed Sweet Potatoes are bursting with vibrant colors, bold Mediterranean flavors, and full of wholesome ingredients like tangy feta, crispy chickpeas, and a creamy tahini yogurt dressing. Whether served as a satisfying lunch or a flavorful dinner, they’re a perfect balance of sweet and savory that will transport you to a sun-soaked paradise with every bite.

Ingredients:

2 Large Sweet Potatoes

3 Tbsp + ½ tsp Kalamata Greek Extra Virgin Olive Oil, divided — available in 100ml · 250ml · 500ml · 750ml

2 tsp Citrus Dill Sea Salt, divided

1 Can Garbanzo Beans (Chickpeas), rinsed and drained

2½ tsp Lemon & Dill Tzatziki Rub & Seasoning, divided

1 cup Cherry Tomatoes, quartered

½ cup Fresh Parsley, chopped

1 Tbsp + 1 tsp Meyer Lemon White Barrel Aged Balsamic, divided — available in 100ml · 250ml · 500ml · 750ml

½ cup Greek Yogurt

¼ cup Tahini

1 Garlic Clove, minced

2-3 Tbsp Water, to thin dressing

½ cup Feta Cheese

Directions:

Roast the sweet potatoes:

1. Preheat oven to 400°F. Wash the sweet potatoes and prick them all over with a fork. Rub with ½ tsp Kalamata Greek Extra Virgin Olive Oil and ½ tsp Citrus Dill Sea Salt. Place on a baking sheet and roast until tender, about 1 hour 30 minutes.

Crisp the chickpeas:

1. Toss the garbanzo beans with 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Sea Salt. Spread in a single layer on a lined baking sheet and bake for 30 minutes, or until golden and crispy.

Make the tomato-parsley topping and tahini yogurt dressing:

1. In a bowl, combine cherry tomatoes, parsley, Kalamata Greek Extra Virgin Olive Oil, 1 tsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ¼ tsp Citrus Dill Sea Salt. Mix well and set aside.

2. To make the dressing, combine the Greek yogurt, tahini, minced garlic, 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub & Seasoning, and ½ tsp Citrus Dill Sea Salt in a bowl. Add 2–3 Tbsp water to reach your desired dressing consistency.

Plate and Garnish:

1. Slice open the roasted sweet potatoes and season with the remaining ½ tsp Citrus Dill Sea Salt. Top with the tomato mixture, crispy chickpeas, drizzle of dressing, and a sprinkle of feta cheese. Serve warm.

Recipe Note: Make dressings easier than ever with the help of our Shake It! Dressing Bottle! Simply fill each ingredient to the noted lines, shake, and drizzle onto your dish of choice.

Love this recipe? These Mediterranean Stuffed Sweet Potatoes shine thanks to Olivelle’s Kalamata Greek Extra Virgin Olive Oil (available in 100ml · 250ml · 500ml · 750ml), Citrus Dill Sea Salt, Lemon & Dill Tzatziki Rub & Seasoning, and Meyer Lemon White Barrel Aged Balsamic (available in 100ml · 250ml · 500ml · 750ml). Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.