Greek-style stuffed sweet potatoes recipe
Swap a plain jacket potato for this healthy Greek-inspired stuffed sweet potato recipe instead. Fill your potato with a colourful butter bean, feta, tomato and red onion salad and finish with a dollop of homemade tzatziki for an easy healthy dinner idea.
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 362 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 4 medium sweet potatoes, scrubbed clean and pricked with a fork
- 400g tin butter beans, drained and rinsed
- 1 red onion, thinly sliced
- 1 red chilli, deseeded and finely chopped
- 2 tomatoes, finely chopped
- 10g fresh oregano, leaves picked and roughly chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ cucumber, coarsely grated
- 10g mint, leaves picked and finely chopped
- ½ lemon, zested and juiced
- 150g Greek-style yogurt
- 100g Greek-style salad cheese, crumbled
- 1 romaine lettuce, finely shredded
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Shop ingredientsEach serving contains
- Energy
- 1535kJ 362.0kcal
- Fat
- 10g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 19g
of the Reference intake
Carbohydrate 58.2gProtein 13.1gFibre 10.9g
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- Preheat the oven to gas 8, 220°C, fan 200°C. Place the sweet potatoes on a baking tray and roast in the oven for 40-45 mins. Alternatively, microwave for 10-12 mins until tender when pierced with a knife.
- Meanwhile, in a large bowl, mix together the butter beans, red onion, chilli, tomatoes, oregano, olive oil, balsamic vinegar and a pinch of salt and pepper to taste.
- In a separate bowl, mix together the cucumber, mint, lemon juice and zest and yogurt.
- Cut the cooked sweet potatoes open then load with the butter bean salad and sprinkle with the cheese. Serve with the tzatziki and lettuce on the side.
- See more Sweet potato recipes
