This Greek sweet potato recipe – baked sweet potatoes loaded with chickpeas, feta, herbs, and seasonings – is the perfect light summer dinner. It’s ready in 35 minutes if you have an air fryer, and a great hands-off meal using the oven.
I love Greek food, so these sweet potatoes are inspired from 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)!
Greek Stuffed Sweet Potato
These Greek stuffed sweet potatoes are the perfect healthy summer dinner, loaded with fresh herbs, tangy feta, and creamy baked sweet potato as the base.
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oi
- 1 tin (400g) chickpeas, drained
- 50g feta, crumbled
- 2 spring onion, diced
- 1 red chili, diced
- 1 handful (~1/2 cup) fresh parsley, diced
- 1 handful (~1/2 cup) fresh cilantro, diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
Instructions
- Prick your sweet potatoes a few times with a fork, then rub them with the olive oil and wrap in foil.
- Bake in the air fryer at 200C (395F) for 30 minutes, or in the oven for 1 hour, or until a knife slides easily into the sweet potato.
- Once cooked, slice the potatoes down the middle and lightly mash the inside with a fork.
- Layer over the chickpeas, feta, herbs, spring onion, seasonings, and red chili. Drizzle with a little more olive oil and dig in!
Notes
You could add the chickpeas to the air fryer in the last 10 minutes of cooking to crisp them up, but I quite like the creamy contrast cold chickpeas straight from the tin add to this dish! Omit the chili if you don't like spice.