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Home » Greek Stuffed Sweet Potatoes

Greek Stuffed Sweet Potatoes

July 28, 2016 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Greek stuffed Sweet Potatoes on white plate
Greek stuffed Sweet Potatoes on white plate

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.

Greek-Stuffed-Potatoes

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).

Greek Stuffed Sweet Potato

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.

Greek stuffed Sweet Potatoes on white plate

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.

"Cooking with Certified Plantricious Guidelines" seal

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 (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Greek Stuffed Sweet Potato
Print Recipe
4.92 from 12 votes

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4 servings

Equipment

  • Vegetable Peeler
  • Cutting board
  • Knife
  • Colander
  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids
  • Baking Sheet

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
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Instructions

  • 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.

Notes

Nutrition

Nutrition Facts
Greek Stuffed Sweet Potatoes
Amount per Serving
Calories
372
% Daily Value*
Fat
 
10.8
g
17
%
Saturated Fat
 
1.4
g
9
%
Sodium
 
265.2
mg
12
%
Carbohydrates
 
57.3
g
19
%
Fiber
 
12.1
g
50
%
Sugar
 
8.8
g
10
%
Protein
 
13.2
g
26
%
Vitamin A
 
3250
IU
65
%
Vitamin C
 
33
mg
40
%
Calcium
 
200
mg
20
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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