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Sweet Potatoes Stuffed with Feta and Olives

Looking for an epic side dish? Or perhaps something a little different to bring for your office lunch? This is my new favourite go-to meal, with relatively no guilt and a whole lot of flavour. Balancing what you want to eat and what you should eat can be a little tricky, but this vegetarian option will not leave you wanting.

Sweet Potatoes Stuffed with Feta and Olives

2 medium to medium-large red skinned sweet potatoes

¼-1/2 cup feta cheese , cut into small cubes

¼-1/2 cup black oil-cured olives, pitted and chopped (or kalamata)

1/4-1/3 cup oil packed sundried tomatoes ; thinly sliced (or dried that have been soaked)

1/4 cup (1 handful) chopped fresh parsley

1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped

1 Tablespoon extra virgin olive oil

Sea salt and freshly ground pepper to taste

Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.

Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle. Alternatively, pierce and then microwave for 5-8 minutes, then bake in the oven until tender.

While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done. Use as much or as little olives and feta as you like… keeping in mind they are both quite salty. I used dried sun-dried tomatoes, I simply immersed them in some warm water for a few minutes before slicing.

Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.

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