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 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.

Ingredients:

2 Large Sweet Potatoes

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

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 — also available in 250ml, 500ml, 750ml, divided

½ cup Greek Yogurt

¼ cup Tahini

1 Garlic Clove, minced

2-3 Tbsp Water, to thin dressing

½ cup Feta Cheese, crumbled

Roast the Sweet Potatoes:

1. Preheat oven to 400°F. Wash the sweet potatoes and prick 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 chickpeas with 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 tsp Lemon & Dill Tzatziki Rub, and ¼ tsp Citrus Dill Sea Salt. Spread in a single layer on a lined baking sheet and bake for 30 minutes until golden and crispy.

Make the Tomato-Parsley Topping & Tahini Yogurt Dressing:

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

2. For the dressing, whisk together Greek yogurt, tahini, garlic, 1 Tbsp Kalamata Greek Extra Virgin Olive Oil, 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, ½ tsp Lemon & Dill Tzatziki Rub, and ½ tsp Citrus Dill Sea Salt. Add 2-3 Tbsp water to reach desired 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, a drizzle of tahini yogurt dressing, and crumbled feta. Serve warm and enjoy!

Recipe Note: Make dressings easier than ever with our Shake It! Dressing Bottle — just fill, shake, and drizzle!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.