Healthy Greek stuffed sweet potato recipe is a marriage of sweet baked potato and a Greek salad recipe. This lovely fusion of tested and loved ideas is always a treat. This is a vegan and a paleo diet friendly dish, but sprinkle some feta cheese if you fancy adding some extra flavour and texture.
Greek Stuffed Sweet Potato – the perfect fusion
I grew up in a country where potatoes in some form are a part of at least one meal a day in the majority of households. Yup, we do like our potatoes and cabbage and noodles over in Eastern Europe. I’m no different here.
I shared several potato recipes in the past, but the reason I’m bringing this up is that sweet potato is a veg I only got to try in my mid twenties. It took me a little time to get used to the idea that a potato can actually be sweet. But I do like it! I must admit I was way behind on this healthy trend, but after I googled the nutritional value of regular, white potatoes vs sweet potatoes I learnt that the sweet one is an overall winner and because of its great flavour definitely worth experimenting with.
I tried several savoury sweet potato recipes and didn’t have to look hard at all as there is a real abundance of these out on the web! Soups, sauces, pies… even muffins! Some work better than others, but the biggest take out for me was that you can never go wrong with a nice loaded sweet potato! Hence today’s Greek stuffed sweet potato!
There must be hundreds of baked sweet potato filling ideas out there. Some are healthier than others, but mostly really tasty. My absolute favourite filling so far is by Ella from her Deliciously Ella Every Day cookbook. Honestly, it is a must try.
For health reasons Ella maintains a vegan diet. Her simple, healthy and tasty recipes, gave me a lot of confidence in cooking vegan more often and helped me rediscover new, big, meatless flavour combinations. Thank you Ella.
To make it vegan friendly I have excluded feta cheese from my Greek stuffed sweet potato and made sure there is enough acidity in the dressing to compensate for this naturally acidic cheese. You don’t have to omit the feta if you don’t want to though. You are welcome to scatter it over the ready dish, or into the pan with all other ingredients in the last stage of the filling preparation – this cheese will not melt and it is as tasty warm as cold.
- 1 small - medium sweet potato, scrubbed clean and pricked with a fork
- ½ medium red onion, sliced thinly
- 2 raw garlic cloves, sliced thinly or chopped, but not minced
- 1 bell pepper, core and seeds removed, diced (I used ½ of two different colours)
- 2 large kale leaves, chopped, stem removed (you can freeze them and add to a smoothie or a pie)
- 2 medium plum tomatoes, diced
- 15 olives of your choice
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (about ½ medium lemon)
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Small pinch of dry chilli flakes
- 1 avocado, sliced
- Some fresh cucumber, diced
- 30g/1 oz crumbled feta cheese
- Preheat oven to 400F/200C.
- Pierce sweet potato with fork and place on a lined baking tray. Bake for 45 min - 1h or until soft and fully baked inside. The baking time might vary depending on how large the potato you’re going to use. Go with two smaller instead of one large to cut the cooking time to a minimum.
- While potato is baking, mix all dressing ingredients and set aside for later.
- In a pan set over medium - low heat, cook onions and garlic together until onions lost most of their crunch. Add bell peppers, and again cook them until they just about lost their crunch, about 10 minutes.
- Add kale, olives and tomatoes. Toss it all together and allow to sit on a low heat for about 5 minutes.
- Turn the heat up to medium - low, pour dressing into the pan and toss all vegetables in the dressing. Season with more salt and pepper to taste.
- When the potato has finished baking, cut it open, pour warm vegetables over and top it all up with any optional topping like cucumber, avocado or feta cheese.