These Greek Stuffed Sweet Potatoes are fresh, simple, and packed with flavor. Perfect for a healthy vegetarian meal or a quick lunch, they're loaded with chickpeas, crumbled feta, fresh herbs, spring onion, and a little heat from red chili. It's the kind of no-fuss meal that feels vibrant and hearty at the same time-and you can easily scale it up for meal prep or a casual dinner party.

I love Greek food, so these sweet potatoes are inspired by some of my favorite Greek flavors. For more Greek food goodness, try these Greek potatoes and whipped feta, or these Gigantes Plaki (Greek baked beans)! Try these spinach and feta loaded potatoes for another similar loaded potato recipe!

These sweet potato wedges are another delicious way to cook with sweet potato!

Ingredient Notes

The full quantities are in the recipe card below, but here's what you'll need:

• Sweet Potatoes: Medium-sized work best. They bake quicker and are easier to load up with toppings.
  
• Chickpeas: I use jarred or canned chickpeas for convenience. Feel free to roast them if you prefer a crunchy contrast.
  
• Feta Cheese: The creamy, salty feta ties the dish together. Goat cheese could be used if you prefer a milder flavor.
  
• Spring Onion: Adds a fresh, sharp bite. Red onion could work too if you prefer.
  
• Red Chili: Optional, but a great way to add a little heat. Adjust to your spice preference.
  
• Parsley and Cilantro: Fresh herbs brighten everything up. If you're not a cilantro fan, just double the parsley.
  
• Olive Oil: A drizzle of good quality extra virgin olive oil before and after baking helps everything taste even better.
  
• Seasonings: Dried oregano, salt, and pepper-simple but essential for that Greek flavor profile.

Variations & Substitutions

• Make it vegan: Omit the feta or use a vegan feta alternative.
• Add more toppings: Chopped cucumber, cherry tomatoes, or kalamata olives would all be great.
• Skip the chili: Omit if you're not a fan of heat.
• Add a sauce: A drizzle of tzatziki or tahini sauce would make this even more special.

How To Make Greek Stuffed Sweet Potatoes

Here's a quick overview - full instructions are below.

1. Bake the Sweet Potatoes

Prick each sweet potato a few times with a fork, rub with olive oil, and wrap in foil. Bake at 200°C (395°F) in the air fryer for 30 minutes or in the oven for about 1 hour until tender.

2. Prep the Toppings

While the potatoes bake, dice the spring onions, chili, parsley, and cilantro. Drain and rinse the chickpeas.

3. Assemble

Once the potatoes are cooked, slice them open and gently mash the inside with a fork. Layer over the chickpeas, crumbled feta, diced herbs, spring onion, chili, and seasonings. Finish with a drizzle of olive oil.

Top Tips \ Chef's Notes

• Don't overbake the sweet potatoes: You want them soft but not totally falling apart.
  
• Use foil when baking: Helps keep the skins soft and prevents drying out.
  
• Crispy chickpeas option: If you want a crunchier topping, roast the chickpeas separately with a little olive oil and spices.
  
• Adjust the spice: Use less or no chili if you prefer a milder flavor.

Storage

Fridge: Store leftovers in an airtight container for up to 2-3 days.
Reheat: Gently warm in the oven or microwave before serving.

How To Serve?

• As a main dish for a quick, healthy dinner
  
• With a side of hummus or tzatziki for dipping
  
• Alongside a simple Mediterranean salad
  
• As part of a mezze platter with olives, dips, and pita bread

FAQs

Can I prepare them in advance?
Yes, you can bake the sweet potatoes ahead of time and then assemble just before serving.

Can I swap chickpeas for another bean?
Absolutely - white beans or black beans would work well too.

Is there a way to make the potatoes even faster?
If you're in a real hurry, you could microwave the sweet potatoes for about 7-10 minutes (flipping halfway) before crisping them briefly in the oven or air fryer.

Can I make them spicy?
Yes! Use more red chili or add a sprinkle of red pepper flakes.