Greek Stuffed Sweet Potatoes with Tzatziki and Feta
This nourishing Greek-inspired dish features roasted sweet potatoes stuffed with a refreshing cucumber-tomato salad, drizzled with creamy tzatziki, and sprinkled with briny feta. The natural sweetness of the potato contrasts beautifully with the tangy, herby yogurt and savory toppings. It’s easy to prepare, gluten-free, and perfect as a light main or vibrant side.
⏱️ Time:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients:
For the Sweet Potatoes:
4 medium sweet potatoes, scrubbed clean
1 tbsp olive oil
Salt and pepper, to taste
For the Greek Salad Filling:
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1/4 cup kalamata olives, pitted and chopped
2 tbsp fresh parsley, chopped
1 tbsp red wine vinegar
1 tbsp olive oil
Salt and pepper, to taste
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and squeezed dry
1 garlic clove, finely minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or mint, chopped
Salt, to taste
Toppings:
1/3 cup crumbled feta cheese
Extra chopped herbs (parsley, dill, or mint)
Optional: lemon wedges, pine nuts, or a drizzle of olive oil
Instructions:
1. Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Pierce sweet potatoes with a fork, rub with olive oil, and place on a baking sheet.
Roast for 40–50 minutes, or until very tender and caramelized.
Slice open and fluff the insides slightly with a fork. Season with salt and pepper.
2. Make the Greek Salad Filling:
In a bowl, mix together tomatoes, cucumber, onion, olives, parsley, red wine vinegar, olive oil, salt, and pepper.
Let sit while sweet potatoes finish roasting for best flavor.
3. Make the Tzatziki Sauce:
Combine yogurt, grated cucumber, garlic, lemon juice, olive oil, herbs, and salt in a bowl.
Stir well and refrigerate until ready to use.
4. Assemble the Stuffed Sweet Potatoes:
Top each roasted sweet potato with a scoop of Greek salad.
Drizzle generously with tzatziki.
Sprinkle with crumbled feta and extra herbs.
Serve warm or at room temperature.
Notes & Tips:
Sweet Potato Tip: Choose evenly-sized sweet potatoes so they roast at the same rate.
Vegan Version: Use dairy-free yogurt for the tzatziki and skip or use plant-based feta.
Make Ahead: Roast potatoes and prep toppings in advance. Reheat and assemble just before serving.
Add Protein: Top with grilled chicken, chickpeas, or lentils for a heartier meal.
❓ Frequently Asked Questions (FAQ):
Q: Can I microwave the sweet potatoes instead of roasting?
A: Yes! Microwave on high for 8–10 minutes (turning halfway) until soft, then finish under a broiler for crispier skin if desired.
Q: How long does tzatziki keep?
A: Store in an airtight container in the fridge for up to 3 days.
Q: Can I use regular potatoes?
A: Yes, but the flavor will be more neutral. Sweet potatoes add contrast with their natural sweetness.
Q: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free.
️ Nutritional Information
Calories: 360 kcal
Protein: 11 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 7 g
Sugar: 12 g
Sodium: 420 mg
Vitamin A: 250% DV