Twice-Baked Mediterranean Sweet Potatoes
Elevate your dinner with these Twice-Baked Mediterranean Sweet Potatoes! Filled with chickpeas, roasted peppers, and capers, then baked to perfection and topped with tzatziki for a savory, satisfying meal.
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.
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