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a loaded Greek sweet potato with chickpeas, feta, herbs, on a white plate

Greek Stuffed Sweet Potato

Author: By The Forkful
197kcal
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Cook 35 minutes
Total 35 minutes
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.
Servings 2 potatoes
Course Main Meals
Cuisine Greek

Ingredients

  • 2 medium sweet potatoes
  • 1 tablespoon olive oi
  • 1 tin 400g chickpeas, drained
  • 50 g feta crumbled
  • 2 spring onion diced
  • 1 red chili diced
  • 1 handful ~½ cup fresh parsley, diced
  • 1 handful ~½ cup fresh cilantro, diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano

Method

  1. Prick your sweet potatoes a few times with a fork, then rub them with the olive oil and wrap in foil.
  2. 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.
  3. Once cooked, slice the potatoes down the middle and lightly mash the inside with a fork.
  4. Layer over the chickpeas, feta, herbs, spring onion, seasonings, and red chili. Drizzle with a little more olive oil and dig in!

Nutrition

Serving1gCalories197kcalCarbohydrates30gProtein7gFat6gSaturated Fat4gPolyunsaturated Fat2gCholesterol22mgSodium1471mgFiber6gSugar10g

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.

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