Name: Delicious Mediterranean Sweet Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 4 medium sweet potatoes; 2 tbsp olive oil; Salt and black pepper, to taste; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup red onion, finely chopped; 1/3 cup Kalamata olives, sliced; 1/2 cup crumbled feta cheese; 2 tbsp fresh parsley or mint, chopped; 2 tbsp lemon juice; For the garlic yogurt or tahini sauce:; 1/2 cup plain yogurt or tahini; 1 garlic clove, minced; 1 tbsp lemon juice; 1–2 tbsp water (to thin, as needed)

These Delicious Mediterranean Sweet Potatoes are a flavorful, wholesome dish that brings together the natural sweetness of roasted sweet potatoes with the bold, vibrant flavors of the Mediterranean. I love how easy this recipe is to make, and it’s packed with fresh vegetables, creamy toppings, and satisfying textures. It works beautifully as a vegetarian main course or a hearty side dish.

Why You’ll Love This Recipe

I love this dish because it’s a perfect balance of sweet, savory, and tangy. The sweet potatoes roast until tender and caramelized, then I load them up with a colorful mix of fresh toppings—like tomatoes, cucumbers, olives, and feta—plus a drizzle of garlicky yogurt or tahini sauce. It’s healthy, filling, and every bite bursts with flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Olive oil
Salt and pepper
Cherry tomatoes, halved
Cucumber, diced
Red onion, finely chopped
Kalamata olives, sliced
Crumbled feta cheese
Fresh parsley or mint, chopped
Lemon juice
Garlic yogurt sauce or tahini dressing

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I scrub the sweet potatoes clean and slice them in half lengthwise. I rub them with olive oil, salt, and pepper, then place them cut-side down on the baking sheet.
I roast them for 30–40 minutes, until tender and caramelized on the edges.
While the sweet potatoes roast, I mix together the tomato, cucumber, red onion, olives, and feta in a bowl. I toss everything with a splash of olive oil, lemon juice, and a pinch of salt.
For the sauce, I stir minced garlic into plain yogurt or tahini with lemon juice and a bit of water until smooth and pourable.
Once the sweet potatoes are done, I flip them over and fluff the insides gently with a fork. I pile the veggie topping onto each half and drizzle with the sauce.
I garnish with fresh herbs and serve warm or at room temperature.

Servings and timing

This recipe serves 4 as a main course or 6–8 as a side. It takes about 15 minutes to prep and 35 minutes to roast, so I usually have it ready in around 50 minutes.

Variations

I sometimes add chickpeas or lentils for extra protein and texture.
For a spicier version, I sprinkle the sweet potatoes with smoked paprika or chili flakes before roasting.
I swap feta for goat cheese or a dairy-free option when needed.
I’ve used hummus instead of yogurt for a creamy, vegan alternative.
For a fun twist, I stuff the roasted sweet potato mixture into pita pockets.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the sweet potatoes in the oven at 350°F (175°C) or microwave them for 1–2 minutes, then top with fresh veggies and sauce just before serving.

FAQs

Can I make this dish ahead of time?

Yes, I often roast the sweet potatoes in advance and reheat them before serving. I prep the toppings fresh so everything tastes crisp and vibrant.

Can I eat this cold?

Absolutely. I love it as a cold lunch—just pack the components separately and assemble when ready to eat.

What sauce works best?

I usually use a garlicky yogurt sauce, but tahini dressing or tzatziki also taste amazing with these Mediterranean flavors.

How do I make it vegan?

I skip the feta or use a plant-based version, and swap yogurt for tahini or a vegan yogurt alternative.

Can I use other types of potatoes?

Sweet potatoes work best here because of their natural sweetness, but roasted baby potatoes or regular baked potatoes make a good substitute if that’s what I have on hand.

Conclusion

These Mediterranean Sweet Potatoes are one of my favorite ways to enjoy a healthy, satisfying meal that doesn’t skimp on flavor. They’re colorful, comforting, and endlessly customizable. Whether I’m cooking for myself or serving guests, they always bring something fresh and vibrant to the table.