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Delicious Mediterranean Sweet Potatoes Recipe

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These Mediterranean Sweet Potatoes combine roasted sweet potatoes with fresh, vibrant toppings like tomatoes, cucumbers, olives, and feta, finished with a tangy garlic yogurt or tahini sauce. Perfect as a vegetarian main or hearty side dish.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 main servings or 6–8 side servings
  • Category: Main or Side
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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
  • 12 tbsp water (to thin, as needed)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Scrub sweet potatoes and slice them in half lengthwise. Rub with olive oil, salt, and pepper. Place cut-side down on the baking sheet.
  3. Roast for 30–40 minutes until tender and caramelized.
  4. While roasting, mix tomatoes, cucumber, red onion, olives, and feta in a bowl. Toss with olive oil, lemon juice, and salt.
  5. For the sauce, stir garlic into yogurt or tahini with lemon juice and enough water to make it pourable.
  6. Flip roasted sweet potatoes cut-side up and gently fluff the flesh. Top with veggie mixture and drizzle with sauce.
  7. Garnish with fresh herbs and serve warm or at room temperature.

Notes

  • Add chickpeas or lentils for extra protein.
  • Sprinkle with smoked paprika or chili flakes for spice.
  • Swap feta for goat cheese or dairy-free cheese.
  • Use hummus or vegan yogurt for a plant-based version.
  • Try stuffing into pita pockets for a fun twist.

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