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Mediterranean Stuffed Sweet Potato 2

Mediterranean Stuffed Sweet Potato Skins

These Mediterranean Stuffed Sweet Potato Skins are a quick, healthy weeknight dinner which use a handful of fresh ingredients to create something comforting and tasty.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 1


  • 1 Sweet Potato
  • 1 tablespoon Olive Oil
  • Salt
  • 40 g Butter
  • Handful of Cherry Tomatoes quartered
  • 1 Spring Onion chopped
  • Leaves Handful Baby Spinach roughly chopped
  • 2 teaspoon Aleppo Chilli Flakes
  • 40 g Feta crumbled
  • Cheddar Cheese grated to taste


  • Heat the oven to 180°C. Prick the sweet potato a few times with a fork then drizzle all over with the olive oil and a large sprinkling of salt. Place in the oven for 45 minutes until cooked through.
  • Once the potato is cooked remove it from the oven and slice in half. Scoop out the insides into a bowl making sure to leave a layer of potato around the edges so that the skin doesn't split.
  • Mash the scooped out potato with the butter until you have a smooth mash then stir in the tomatoes, spring onion, spinach, chilli flakes and feta. Place the potato skins into a lightly greased baking tray and carefully place the sweet potato mixture back into the skins.
  • Sprinkle with the grated cheddar cheese (use as much or as little as you like here, I only used a light grating on each half) and return to the oven for about 10 minutes until the cheese has melted and the tomatoes have softened. Serve with some slices of cucumber, a spoonful of yoghurt and another sprinkling of aleppo chilli flakes.


Aleppo chilli flakes are a Turkish spice and they are quite mild so be careful substituting it for regular chilli flakes which are much hotter.