Greek Salad Stuffed Sweet Potatoes.
Sweet potatoes are baked until tender, then stuffed with crisp romaine lettuce, cool cucumber, garden tomatoes, briny olives, tangy red onion, salty feta cheese and Greek olive dressing. All topped with crunchy crushed pita chips.
Disclosure: I created these Greek Salad Stuffed Sweet Potatoes for Drew’s Organics, maker of organic dressings and salsas, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!
These potatoes are basically a salad inside a sweet potato. Perfect for these warm fall days and cool fall nights, because you’re stuffing a toasty sweet potato with a chilly Greek salad. Sound good? It is. Because sweet potatoes are pretty versatile and can be stuffed with endless ingredients – sweet or savory.
These Greek Salad Stuffed Sweet Potatoes are a perfect healthy and satisfying side dish for dinner served alongside grilled or baked fish (especially salmon or cod) or chicken. Or, make them a complete lunch in themselves by adding lentils or white beans to the salad mixture and serving alongside one of your favorite fall apples and maybe a few slices of cheddar.
Roasted sweet potatoes are part of our meal prep on the weekends. Actually, they are one of the few things we actually meal prep, aside from whole grains, like farro. We eat a lot of fresh fish and shellfish, so we buy those “day of” for cooking that night. We also eat a ton of veggies and I prefer to cook those “day of” too, though we do love leftover roasted veggies in our lunchtime salads the next day.
So – are these kid friendly? Not for my kids. Well, let me rephrase that. Lucca will eat these Greek Salad Stuffed Sweet Potatoes dissected. He’s at the age where nothing can touch – the tomatoes need to be separate from the lettuce which needs to be separate from the sweet potatoes … you get the idea. He’ll eat all the components, just not when they are together. And not surprisingly, Lucca requests massive amounts of pita chips when I serve these. Lexi seems to prefer salt over sweet at this point and loves the feta and olives and red onion. And, when I served these sweets with white beans, she went crazy over the white beans with the Greek dressing. Baby girl loves her beans.
If you’re not a fan of Greek salad, try these sweet potatoes with any of your favorite salads – a chopped cobb, chopped wedge, arugula, etc. If you do switch it up, let me know, I’d love to know how it turned out!
Here’s how to make these Greek Salad Stuffed Sweet Potatoes:
Greek Salad Stuffed Sweet Potatoes
- 6 medium sweet potatoes, scrubbed
- 1/2 head romaine lettuce, chopped
- 3 mini cucumbers, sliced or diced or 1 medium cucumber
- 1/2 pint grape tomatoes, quartered lengthwise
- 1/4 cup kalamata olives, putted and sliced
- 1/2 red onion, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup Drew's Organics Greek Olive Dressing and Quick Marinade plus more for serving
- 1 cup pita chips, crushed
Preheat oven to 350 degrees F. Pierce sweet potatoes a few times with a fork and place directly onto top baking rack in oven with a baking sheet underneath on the bottom rack (in case any juices drip). Bake for 45-55 minutes (depending on potato size), or until sweet potatoes are tender when pierced with a fork or sharp knife. Remove from oven.
Let sweet potatoes cool slightly then slice open lengthwise and spread open a bit. Mash pulp of each sweet potato with a fork.
In a large bowl, combine lettuce, cucumbers, tomatoes, olives, onion, feta and Drew’s Organics Greek Olive Dressing and Quick Marinade. Toss to combine. Stuff each sweet potato with Greek salad (allow the salad to be overflowing from the potato). Top each potato with crushed pita chips. Serve.
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