After my recent post of Roasted Coffee Sweet Potato Dessert Fries Drizzled with Dark Chocolate, you know how I feel about sweet potatoes. Especially when enjoyed as a dessert.
I have kind of been obsessed with sweet potatoes lately. I have been enjoying them as a side dish. I have found that I usually am more excited about the sweet potato side dish rather than the main event.
So, I ask you, why not make sweet potatoes the star of the dish?
There is no good reason not to. So, I got to brainstorming.
I came up with Greek Sweet Potato Boats. The result is an easy satisfying meal that can be thrown together in just 30 minutes!
The sweet potatoes are perfectly tender and sweet in all their glory. The creamy, garlicky tzatziki sauce soaks right into the warm sweet potatoes. Top it with some juicy tomatoes, cool and crunchy cucumbers, salty feta cheese, and rich Kalamata olives and you’ve got yourself a surprisingly scrumptious meal!
The best part is that Greek Sweet Potato Boats are vegetarian, gluten-free, and packed full of healthy ingredients.
Originally I was envisioning this meal to be made with some ground turkey or cut up chicken breast to keep me satisfied. But first, I tried it without any type of meat. I was very satisfied and held over until breakfast the next morning!
These Greek Sweet Potato Boats are perfect to serve to family or friends for lunch, dinner, and maybe even breakfast. KIDDING!
Well, not really. I would totally eat this for breakfast. It is that good!
- 2 large organic sweet potatoes*
- For the tzatziki sauce:
- 1 cup plain Greek yogurt
- ½ seedless cucumber
- 1 to 2 cloves garlic
- ¼ teaspoon cumin
- Juice of ½ lemon
- Salt and pepper to taste
- 3 tablespoons fresh dill or 1 ½ tablespoons dried dill
For the toppings:
- The remainder of the seedless cucumber, diced
- ½ cup cherry or grape tomatoes, diced
- Juice of 1 lemon
- Sea salt and pepper, to taste
- ¼ cup fresh feta cheese, crumbled
- ¼ cup Kalamata olives, pitted, halved
- Preheat the oven to 400 degrees.
- Peel ½ of the seedless cucumber and grate using a box grater. Place the shredded cucumber in a fine mesh sieve and salt well. Allow to the liquid to drain from the cucumber.
- Scrub and rinse the sweet potatoes; pat dry. Trim the ends off the potatoes and cut the potatoes in half lengthwise and place face down on a rimmed cookie sheet that is lined with a silpat mat or parchment paper. Bake for 20 to 30 minutes, or until fork-tender.
- While the sweet potatoes are baking combine the cucumber, tomatoes, lemon juice, and salt and pepper to taste. Set aside to let marinate.
- Gather the feta cheese and Kalamata olives into separate bowls, set aside.
- minutes before the potatoes are done cooking make the tzatziki sauce. Place the grated cucumber, yogurt, lemon juice, garlic, dill, and cumin into the bowl of a food processor. Process until smooth. Taste-test and add salt and pepper as needed. Place in a serving bowl and set aside.
- Allow the sweet potatoes to cool for 3 minutes before handling.
- Plate the sweet potatoes flesh side up. Serve with tzatziki sauce, grape tomatoes and cucumber mixture, feta cheese, and Kalamata olives for toppings as desired.
- For best flavor serve the dish immediately. Store leftovers separately and reheat the sweet potatoes. Store in the refrigerator for up to 2 days.
Inspired by: Minimalist Baker