These Mediterranean-style stuffed sweet potatoes are my idea of comfort food with flair- baked sweet potatoes piled high with spiced ground lamb, toasted pine nuts, a crumble of creamy goat cheese, and chopped mint. Serve sweet potato boats drizzled with garlic tahini sauce or pomegranate syrup.
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I love sweet potatoes, but for some reason, I don't eat them as often as I should. I order sweet potato fries when I see them on the menu and make Southern sweet potato pie at least once a year, but then I forget about them. Is it just me?
Recently, I've been seeing videos on social media of various stuffed sweet potato recipes... Anything from Mexican-style sweet potatoes stuffed with black beans, melted Monterey Jack cheese, and hot sauce, to Thanksgiving-themed stuffed sweet potatoes topped with smoked turkey breast, dressing, and cranberry sauce.
I thought long and hard to come up with a creative recipe of my own. Finally, I settled on baked sweet potatoes, stuffed with Mediterranean-style spiced ground lamb with roasted pine nuts, topped with fresh herbs and goat cheese.
I had a last-minute idea to drizzle the sweet potato boats with pomegranate molasses to cut the sweetness. It definitely kicked them up a few notches! My friend, Lori, on the other hand, preferred them with balsamic glaze. Try both and see what you prefer!
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😍 Why You'll Love This Recipe
- This recipe beautifully combines sweet and savory flavors.
- Stuffed sweet potato boats are high in protein and naturally gluten-free.
- This recipe is perfect for meal prep or a cozy dinner.
- This is a fresh twist on traditional stuffed potatoes.
🔖 Ingredients & Substitutions
- Sweet Potatoes: Two large sweet potatoes (they'll be marked as yams, but trust me, they're just another variety of sweet potatoes).
- Lamb: Ground lamb; can substitute ground beef, pork, or turkey.
- Onion & Garlic: Yellow onion and fresh garlic.
- Spices: Sea salt, black pepper, and 1 tablespoon of my gyro seasoning.
- Cheese: Goat cheese or creamy feta cheese.
- Fresh Herbs: I used mint, since it pairs so well with lamb, but fresh cilantro or Italian parsley would also work!
- Optional: A drizzle of pomegranate molasses, balsamic glaze, or tahini sauce.
*See recipe card for full list of ingredients.
🍠 How to Make Stuffed Sweet Potatoes
Roast Sweet Potatoes
Step 1: Scrub sweet potatoes, then slice them in half. Spray or drizzle with olive oil, then season with salt and black pepper. Place cut side down on a foil-lined baking sheet, then roast in a preheated 425°F oven for 40 minutes, or until fork-tender.
Pro Tip: It can be tricky to cut raw sweet potatoes in half. So, optionally, you can bake them whole, then slice them in half. However, the baking time will need to be adjusted.
Prepare Filling
Step 2: In a medium skillet, sauté onions until soft, then add garlic and lamb. Season with salt, black pepper, and gyro seasoning. Cook until the lamb is browned.
Toast Pinenuts
Step 3: Toast pine nuts in a small skillet until golden brown. If they are still in their shell, remove the shells after toasting.
Assemble Boats
Step 4: Scoop a little flesh out from each sweet potato half to make room for the filling. Fill each boat generously with lamb mixture. Sprinkle with crumbled goat cheese, toasted pine nuts, and chopped mint or Italian parsley. Drizzle with pomegranate molasses or with this balsamic vinegar glaze (optional).
🍽 Serving Suggestions
Serve these stuffed sweet potatoes with a Mediterranean white bean salad or Lebanese hummus and some warm Middle Eastern pita bread.
🤷🏻♀️ Recipe FAQs
Sweet potatoes are versatile and can be stuffed with both sweet and savory fillings. Try stuffing them with ground beef or turkey, black beans, or roasted chickpeas. For a sweet option, try almond butter, sliced bananas, and a sprinkle of cinnamon.
Sweet potatoes can be sliced lengthwise in half or roasted whole at 400°F to 425°F for 40 to 50 minutes, depending on whether they're sliced in half or baked whole.
Despite being used interchangeably in the U.S., sweet potatoes and yams are completely different vegetables. Sweet potatoes have thin skin, creamy flesh (orange, white, or purple), and a naturally sweet flavor. They're what you're actually buying in the grocery stores, even when the sign says "yams." True yams, on the other hand, have rough, bark-like skin, white or purple flesh, and a dry, starchy texture. They're typically found in African, Caribbean, or Asian markets and aren't commonly used in American cooking.
👩🏼🍳 Pro Tips
- Swap lamb for ground beef or turkey for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat stuffed baked sweet potatoes, wrap them in foil and reheat in an air fryer or oven at 375°F for 10 minutes.
🥔 Related Recipes
If you enjoy this stuffed sweet potatoes recipe, give these other recipes a try!
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📖 Recipe
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Ingredients
Equipment
Method
- Scrub sweet potatoes, then slice them in half. Spray or drizzle with olive oil, then season with salt and black pepper. Place cut side down on a foil-lined baking sheet, then roast in a preheated 425°F oven for 40 minutes, or until fork-tender.
- In a medium skillet, sauté onions until soft, then add garlic and lamb. Season with salt, black pepper, and gyro seasoning. Cook until the lamb is browned.
- Toast pine nuts in a small skillet until golden brown. If they are still in their shell, remove shells after toasting.
- Scoop a little flesh out from each sweet potato half to make room for the filling. Fill each boat generously with lamb mixture. Sprinkle with crumbled goat cheese, toasted pine nuts, and chopped mint. Drizzle with pomegranate molasses or with this balsamic vinegar glaze.
Nutrition
Video
Notes
- It can be tricky to cut raw sweet potatoes in half. So, optionally, you can bake them whole, then slice them in half. However, the baking time will need to be adjusted.
- Swap lamb for ground beef or turkey for a lighter option.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat stuffed baked sweet potatoes, wrap them in foil and reheat in an air fryer or oven at 375°F for 10 minutes.
TERESA EVERS says
I really enjoyed this dish, it was very flavorful and healthy. I like sweet potatoes and I like eating as healthy as I can. So this is a recipe I would definitely keep. I would recommend this dish to my friends.
Hilda Sterner says
So glad you enjoyed it! Thanks for the review.
Lori Ross says
Dangerously delicious! I was not too sure about lamb but I always try Hilda’s creations. This was so good! I will definitely make this in the future! Thank you Hilda
Hilda Sterner says
Thanks, Lori, as always, I appreciate your input!
Lori Ross says
I made this last night and it was super easy! My husband loved it and told me I need to keep this recipie!
Hilda Sterner says
So glad it's also hubby-approved! 😍 Thanks for the update!
Hilda Sterner says
We hope you give this recipe a try!