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
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- 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 (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Greek Stuffed Sweet Potatoes
- Measuring Cups and Spoons
- 4 sweet potatoes
- 1 (15-oz.) can chickpeas not salt added, drained and rinsed (Eden Brand)
- 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 tbsp fresh lime juice about 2 tablespoons
- 3 tbsp chopped mint
- 1/3 cup tahini well stirred
- 1 clove garlic minced or crushed
- 2 tbsp fresh lemon juice (about 1/2 a lemon)
- 1/4 tsp salt
- 2 to 6 tbsp lukewarm water
- Preheat the oven to 375°
- Scrub sweet potatoes and cut in half lengthwise.
- Bake cut side down on a non-stick baking sheet (or silpat) for 20-30 minutes until tender when poked with a fork.
- Prepare the salsa by mixing the tomatoes, red onion, cucumber, kalamata olives (if using), and mint and lime juice.
- Prepare the tahini dressing by mixing tahini, garlic, lemon, salt and bit of water.
- When the potatoes are done, slightly mash them with a fork and top with tahini, chickpeas, Greek salsa.
- Possible additions: artichoke heart, sun-dried tomatoes, and steamed broccoli.