Description
These Mediterranean Stuffed Sweet Potatoes combine tender roasted sweet potatoes with a flavorful ground lamb filling seasoned with traditional gyro spices. Topped with crumbled goat cheese, toasted pine nuts, fresh mint, and a drizzle of pomegranate syrup, this recipe offers a delicious and colorful meal inspired by Mediterranean flavors. Perfect for a cozy dinner or impressive lunch, these stuffed sweet potatoes balance sweet, savory, and tangy notes for a satisfying dish.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes
- 1 tablespoon olive oil (divided)
- ½ teaspoon sea salt (plus extra for seasoning potatoes)
- ¼ teaspoon black pepper (plus extra for seasoning potatoes)
Filling
- ½ small onion, diced
- 1 clove garlic, minced
- ½ lb ground lamb
- 1 tablespoon gyro seasoning
- ½ teaspoon sea salt (for filling)
- ¼ teaspoon black pepper (for filling)
Toppings
- 2 tablespoons pine nuts
- 2 tablespoons fresh mint, chopped
- 2 ounces goat cheese, crumbled
- Pomegranate syrup or pomegranate molasses (optional, for drizzling)
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Scrub the sweet potatoes clean and slice each in half lengthwise. Drizzle or spray the cut side with half of the olive oil, then sprinkle with salt and black pepper. Place the sweet potato halves cut side down on a foil-lined baking sheet. Roast for about 40 minutes, or until the potatoes are fork-tender and soft.
- Prepare the Filling: While the potatoes roast, heat the remaining olive oil in a medium skillet over medium heat. Sauté the diced onion until translucent and soft, about 3-4 minutes. Add the minced garlic and stir for another minute until fragrant. Add the ground lamb to the skillet, breaking it up with a spoon. Season with salt, pepper, and gyro seasoning. Cook the lamb until it is no longer pink and fully browned, about 7-8 minutes.
- Toast the Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts until they turn golden brown and release a nutty aroma, roughly 3-5 minutes. Stir frequently to prevent burning. Remove from heat and set aside. If pine nuts are still in the shell, remove shells after toasting.
- Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are roasted and cool enough to handle, carefully scoop out a small portion of the flesh from each half to create a cavity for the filling. Spoon the lamb mixture generously into each sweet potato half. Top with crumbled goat cheese, toasted pine nuts, and chopped fresh mint.
- Finish and Serve: If desired, drizzle each stuffed sweet potato with pomegranate syrup or a balsamic vinegar glaze for a bright, tangy finish. Serve warm and enjoy this hearty and flavorful Mediterranean-inspired dish.
Notes
- Sweet potatoes can be roasted a day ahead to save time; reheat before stuffing.
- Gyro seasoning can be substituted with a mix of dried oregano, garlic powder, cumin, and paprika if unavailable.
- For a vegetarian version, replace lamb with sautéed mushrooms or lentils and omit goat cheese for a vegan option.
- Pine nuts can be gently toasted in the oven at 350°F for 5 minutes if preferred over stovetop.
- Adjust the amount of pomegranate syrup or balsamic glaze to taste for added sweetness and acidity.
