Twice-Baked Mediterranean Sweet Potatoes
For a deliciously elegant twist on twice-baked potatoes, try these Mediterranean-inspired sweet potatoes! They’re bursting with flavors from chickpeas, roasted red peppers, capers, and fresh herbs, creating a filling that’s both savory and tangy. Topped with an optional drizzle of creamy white bean tzatziki, these twice-baked sweet potatoes make a nutritious and visually stunning meal that’s perfect for entertaining or a special weeknight dinner.
This recipe takes advantage of the natural sweetness of sweet potatoes while incorporating Mediterranean flavors, making each bite both hearty and refreshing. Serve with a sprinkle of fresh parsley for a beautiful finishing touch!
Why You’ll Love Twice-Baked Mediterranean Sweet Potatoes
- Hearty & Nutritious: Packed with protein, fiber, and a range of veggies and legumes.
- Elegant Presentation: These potatoes make a stunning main dish for gatherings or dinners.
- Deliciously Savory & Tangy: With capers, dill, and lemon, each bite is full of flavor.
- Customizable Garnishes: Add tzatziki, parsley, or any favorite toppings for a perfect finishing touch.
What You Need to Make Twice-Baked Mediterranean Sweet Potatoes
Here’s what you’ll need for these flavorful potatoes (exact measurements can be found in the recipe card below):
- Large sweet potatoes
- Chickpeas (low-sodium canned or cooked)
- Fresh Roma tomato, red onion, and roasted red pepper
- Capers, fresh or dried dill, dried basil, and sea salt
- Lemon juice
- Optional toppings: white bean tzatziki and fresh chopped parsley
How to Make Twice-Baked Mediterranean Sweet Potatoes
- Bake the Sweet Potatoes: Preheat your oven to 400°F and line a baking sheet with parchment paper. Pierce each sweet potato several times with a fork and place on the prepared sheet. Bake for 50-60 minutes, or until soft and easily pierced with a fork. Remove and let cool until you can handle them comfortably.
- Prepare the Filling: In a mixing bowl, combine the chickpeas, diced tomato, red onion, roasted red pepper, capers, dill, basil, sea salt, and lemon juice. Stir well to combine.
- Scoop and Mash the Potatoes: Cut a slit on one side of each potato and scoop out the flesh, leaving about a ¼-inch layer of potato in the skins. Place the scooped potato flesh in a large bowl and mash it with a fork or potato masher.
- Combine and Fill: Add the chickpea mixture to the mashed sweet potato and stir to combine. Spoon the filling back into each sweet potato skin, allowing it to overflow.
- Bake Again: Return the filled sweet potatoes to the oven and bake for an additional 20-25 minutes, until the tops are slightly browned and heated through.
- Serve with Toppings: Drizzle with tzatziki and sprinkle with fresh parsley if desired. Enjoy!
Commonly Asked Questions
Can I make these sweet potatoes ahead of time?
Yes! Prepare them up to the second baking stage, then cover and refrigerate. When ready to serve, bake as directed for the second bake.
What’s a good substitute for chickpeas?
White beans or cannellini beans work well if you’re looking for an alternative to chickpeas.
Can I use fresh herbs instead of dried herbs?
Of course! Use about double the amount of fresh herbs, as they tend to be less concentrated than dried.
What pairs well with these twice-baked potatoes?
A simple side salad or a warm pita bread complements the flavors well, as does a light soup or brothy stew.
How long will leftovers last?
Store in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for best results.
Twice-Baked Mediterranean Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- 1 15.5 ounce can low sodium chickpeas or 1 ½ cups cooked, drained and rinsed
- 1 roma tomato seeds removed and small dice
- ¾ cup small diced red onion
- ½ cup chopped roasted red pepper drained from a jar
- 2 tablespoons roughly chopped capers
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- 1 teaspoon dried basil
- ¼ teaspoon sea salt
- Juice of ½ lemon
- White bean tzatziki (optional)
- Fresh parsley chopped
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Pierce each potato with a fork several times and transfer to the prepared baking sheet. Bake the potatoes for 50-60 minutes, until a fork pierces through to the middle of the potato easily. Remove from the oven and let cool until cool enough to handle.
- Add the chickpeas, tomato, onion, red pepper, capers, dill, basil, sea salt, and lemon juice and mix to combine.
- Cut one side off of each potato and scoop the insides out of each one, leaving about ¼ inch of potato intact, being careful not to poke holes in the skin. Transfer the insides of the potato to a large bowl and mash with a potato masher or fork. Add the chickpea mixture to the mashed sweet potatoes, stir to combine everything. Divide among the potato vessels, they will be overflowing.
- Place the potatoes back in the oven and bake for 20-25 minutes until heated through and the tops have started to brown.
- Drizzle with tzatziki and sprinkle with parsley, if using.