Go Back
–+ servings
Mediterranean Sweet Potatoes

Mediterranean Sweet Potatoes That Make Dinner Shine

Mediterranean Sweet Potatoes are roasted to perfection, topped with vibrant veggies and feta, making them a delicious and healthy dinner option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes Try russet or Yukon gold for different flavors.
  • 2 tablespoon olive oil Avocado oil can be used as a substitute.
  • 1 teaspoon sea salt Kosher salt is a great alternative.
  • ½ teaspoon black pepper Adjust according to your spice tolerance.
  • 1 teaspoon smoked paprika Regular paprika can be used as a substitute.
  • 1 teaspoon garlic powder Substitute with 1 minced clove of fresh garlic if preferred.
Mediterranean Topping
  • 1 red bell pepper, diced Yellow or orange bell peppers work well too.
  • 1 yellow bell pepper, diced Green bell pepper can be used for a bit of bitterness.
  • ½ red onion, thinly sliced White or yellow onion can be used as a substitute.
  • 1 cup cherry tomatoes, halved Any small tomato variety will do.
  • ½ cup Kalamata olives, pitted and sliced Green or black olives can be used for variety.
  • ¼ cup crumbled feta cheese Omit for a dairy-free version or choose non-dairy feta.
  • 2 tablespoon chopped fresh parsley Substitute with fresh dill or basil if you like.
  • 1 tablespoon lemon juice Fresh juice is always best.
  • 1 teaspoon dried oregano Italian seasoning can be used as an alternative.
Optional Enhancements
  • Tzatziki or hummus for serving These serve as creamy and tangy additions.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Prepare the baking sheet lined with parchment paper.
  2. Wash and scrub the sweet potatoes. Cut each in half lengthwise, then slice into wedges about an inch thick.
  3. In a mixing bowl, combine olive oil, sea salt, black pepper, smoked paprika, and garlic powder. Toss the sweet potato wedges until evenly coated.
  4. Spread the coated sweet potato wedges in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through.
  5. Combine diced red and yellow bell peppers, red onion, cherry tomatoes, olives, and feta in a mixing bowl.
  6. Drizzle the mixture with lemon juice and sprinkle oregano. Toss gently until well mixed.
  7. Once the sweet potatoes are roasted, let them cool for a few minutes.
  8. Place the roasted sweet potatoes on a serving platter and spoon the topping mixture over them.
  9. Garnish with fresh parsley and serve with tzatziki or hummus if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 500mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

Cut sweet potatoes evenly for the best roasting results. Store leftovers in an airtight container for up to 3-4 days.

Tried this recipe?

Let us know how it was!