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Greek-style stuffed sweet potatoes recipe

Greek-style stuffed sweet potatoes recipe

21 ratings

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
  • Healthy
  • Vegetarian
  • Gluten-free


  • 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    5g 23%
  • Sugars

    19g 21%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 58.2g Protein 13.1g Fibre 10.9g


  1. 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.
  2. 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. 
  3. In a separate bowl, mix together the cucumber, mint, lemon juice and zest and yogurt.
  4. 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

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