Greek Stuffed Sweet Potatoes

I love sweet potatoes, especially these Greek Stuffed Sweet Potatoes. Those are the potatoes that range in color from pale yellow to orange to purple. I have even grown purple ones in my garden called Okinawans.

I sent away for “slips,” a little bit of potato that has sprouted leaves, as starters and they’ve been growing in the garden ever since. Unfortunately, they don’t sell these slips anymore.

The Okinawans, in Japan, eat a lot of these and they are some of the longest-lived people in the world (part of the Blue Zones).

You may be confused (I was) between sweet potatoes and yams, but apparently true yams are starchier and drier and harder to find. They are not typically carried in the grocery store.

Have you tried these sweet potato recipes yet?:

• Sweet Potato Veggie Lasagna
• Black Bean Soup with Sweet Potatoes
• Black Bean Sweet Potato Quesadilla
• Chunky Sweet Potato Casserole

The orange variety is high in Vitamin B-6, vitamin C and D. They are also high in carotenoids and have less of an effect on your blood sugar than regular potatoes. You often see the yellower ones, too.

Greek Sweet Potato

For this greek sweet potato recipe you will use 4 sweet potatoes and 1 can of unsalted, drained and rinsed chickpeas.

The salsa is mixed with tomatoes, onion, cucumber, olives, lime juice and mint

The tahini dressing combines together tahini, garlic, lemon juice and water.

After cutting your sweet potatoes in half, lenth-wise, for this vegan greek potatoes recipe, bake cut side down. Once baked, slightly mash them with a fork and top with the chickpeas, prepared greek salsa and tahini dressing.

Enjoy sweet potatoes whenever you have a chance.

I’d love to hear your feedback in the comments below for this Greek Stuffed Sweet Potatoes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• Must be whole food plant-based, contains no animal products
• May be minimally processed
• No added oil
• No added sugars
• No artificial additives or preservatives
• Sodium (mgs) to Calories ratio, 1 ≤ 1
• Total Fiber to Calories, 2g ≥ 100 calorie

Print Recipe

Greek Stuffed Sweet Potatoes

Baked sweet potatoes topped with a greek salad of tomatoes, cucumbers, red onion, Kalamata olives, mint and a tasty tahini dressing.

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Prep Time

30 minutes

Cook Time

30 minutes

Servings

servings MetricUS Imperial

Ingredients

• 4 sweet potatoes
• 1 15 oz. can chickpeas not salt added, drained and rinsed (Eden Brand)

Greek Salsa

• 1 carton cherry tomatoes (or 2 large tomatoes), chopped
• ½ red onion chopped
• 1 cucumber peeled and chopped
• 1 small jar salt reduced Kalamata olives chopped (optional) or use black olives
• 2 Tbl fresh lime juice about 2 tablespoons
• 3 Tbl chopped mint

Tahini Dressing

• 1/3 cup tahini well stirred
• 1 clove garlic minced or crushed
• 2 Tbl fresh lemon juice (about 1/2 a lemon)
• 1/4 tsp sea salt
• 2 to 6 Tbl lukewarm water

Prep Time 30 minutes Cook Time 30 minutes Servings servings MetricUS Imperial Ingredients 4 sweet potatoes 1 15 oz. can chickpeas not salt added, drained and rinsed (Eden Brand) Greek Salsa 1 carton cherry tomatoes (or 2 large tomatoes), chopped ½ red onion chopped 1 cucumber peeled and chopped 1 small jar salt reduced Kalamata olives chopped (optional) or use black olives 2 Tbl fresh lime juice about 2 tablespoons 3 Tbl chopped mint Tahini Dressing 1/3 cup tahini well stirred 1 clove garlic minced or crushed 2 Tbl fresh lemon juice (about 1/2 a lemon) 1/4 tsp sea salt 2 to 6 Tbl lukewarm water

Votes: 10 Rating: 5 You: Rate this recipe! Add to Meal Plan: Select Course to Add:BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Preheat the oven to 375°
2. Scrub sweet potatoes and cut in half lengthwise.
3. Bake cut side down on a non-stick baking sheet (or silpat) for 20-30 minutes until tender when poked with a fork.
4. Prepare the salsa by mixing the tomatoes, red onion, cucumber, kalamata olives (if using), and mint and lime juice.
5. Prepare the tahini dressing by mixing tahini, garlic, lemon, salt and bit of water.
6. When the potatoes are done, slightly mash them with a fork and top with tahini, chickpeas, Greek salsa.
7. Possible additions: artichoke heart, sun-dried tomatoes, and steamed broccoli.

Nutrition/Notes

Nutrition Facts

Greek Stuffed Sweet Potatoes

Amount Per Serving

Calories 372 Calories from Fat 97

% Daily Value*

Total Fat 10.8g 17%

Saturated Fat 1.4g 7%

Cholesterol 0mg 0%

Sodium 265.2mg 11%

Total Carbohydrates 57.3g 19%

Dietary Fiber 12.1g 48%

Sugars 8.8g

Protein 13.2g 26%

Vitamin A 65%

Vitamin C 40%

Calcium 20%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.