Go Back
Loaded Mediterranean-Spiced Stuffed Sweet Potato Boats with ground lamb, Greek yogurt sauce, and fresh herbs on a wooden platter.

Mediterranean-Spiced Stuffed Sweet Potato Boats

Deeply caramelized roasted sweet potato halves stuffed with a robustly seasoned, aromatic ground meat filling, drizzled with a cool garlic-herb Greek yogurt sauce, and topped with crisp red bell peppers and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 3-4 medium sweet potatoes scrubbed clean and halved lengthwise
  • 1½ tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
For the Spiced Meat Filling
  • 1 lb 450g lean ground beef, lamb, or turkey
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • Spice Blend: 1 tsp paprika ½ tsp cumin, ½ tsp dried oregano, ½ tsp chili flakes, ½ tsp salt, and ¼ tsp black pepper
For the Herbed Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill or mint finely chopped
  • 1 small garlic clove grated
  • Pinch of salt
For the Toppings & Garnish
  • 1 medium red bell pepper finely diced
  • ½ cup fresh flat-leaf parsley finely chopped
  • ½ cup fresh cilantro finely chopped
  • Lemon wedges for serving

Method
 

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Brush the cut sides of the halved sweet potatoes generously with 1½ tablespoons of olive oil, salt, and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 35 to 45 minutes until the edges are deeply caramelized and the flesh is completely fork-tender.
  2. Cook the Spiced Meat: While the potatoes bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 3-4 minutes until translucent, then stir in the minced garlic for 30 seconds. Add your ground meat, breaking it up with a wooden spoon. Stir in the entire spice blend (paprika, cumin, oregano, chili flakes, salt, pepper). Cook for 6-8 minutes until the meat is browned, slightly crispy on the edges, and all moisture has evaporated. Remove from heat.
  3. Whip the Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, fresh lemon juice, grated garlic, chopped dill or mint, and a pinch of salt until perfectly smooth. Place it in the fridge to chill and let the flavors meld while the potatoes finish.
  4. Assemble the Boats: Flip the roasted sweet potatoes cut-side up on a wooden serving board or platter. Use a fork to gently mash and fluff the inside flesh of each potato half, pressing it slightly toward the skin to create a hollow "boat" or well. Spoon a generous heap of the warm, spiced meat filling into the center of each potato. Drizzle or dollop a thick layer of the cold garlic-herb yogurt sauce right over the meat. Finish by piling on the finely diced red bell peppers and a heavy showering of mixed parsley and cilantro. Serve immediately while warm, with extra lemon wedges on the side!

Notes

  • For a completely dairy-free alternative, replace the Greek yogurt sauce with a rich, creamy tahini dressing flavored with lemon and garlic.
  • Make sure to dice your red bell pepper very finely to replicate the delicate, crunchy texture and gorgeous presentation shown in the recipe imagery.