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Mediterranean Stuffed Sweet Potato Boats filled with spiced lamb, crumbled feta, dried cranberries, and fresh parsley on a wooden platter.

Mediterranean Stuffed Sweet Potato Boats

Tender roasted sweet potato halves stuffed with aromatic Mediterranean-spiced ground beef or lamb, topped with tangy crumbled feta cheese, sweet-tart cranberries, and fresh parsley.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes:
  • - 4 medium sweet potatoes scrubbed clean and halved lengthwise
  • - 2 tbsp extra virgin olive oil
  • - 1/2 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
For the Mediterranean Meat Filling:
  • - 1 lb lean ground beef or ground lamb
  • - 1 tbsp extra virgin olive oil
  • - 2 cloves garlic minced
  • - 1 tsp smoked paprika
  • - 1/2 tsp ground cumin
  • - 1/2 tsp dried oregano
  • - 1/4 tsp ground cinnamon
  • - 1/2 tsp sea salt or to taste
  • - 1/4 tsp black pepper
For the Toppings & Garnishes:
  • - 1/2 cup Greek feta cheese crumbled
  • - 1/4 cup dried cranberries or fresh pomegranate arils
  • - 1/4 cup fresh flat-leaf parsley finely chopped
  • - 1 tbsp hot honey or tahini sauce optional drizzle

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Slice scrubbed sweet potatoes in half lengthwise. Drizzle cut sides with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp pepper.
  3. Place sweet potato halves cut-side down on the baking sheet. Roast for 40–45 minutes until tender and caramelized on the edges.
  4. While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant.
  5. Add ground beef or lamb to the skillet, breaking it up with a spoon until fully cooked and browned (approx. 6–8 minutes).
  6. Stir in smoked paprika, ground cumin, dried oregano, cinnamon, salt, and pepper. Cook for an additional 2 minutes to bloom the spices; remove from heat.
  7. Flip baked sweet potatoes cut-side up. Use a fork to gently fluff the flesh, creating a shallow boat-like cavity in each half.
  8. Spoon generous portions of the warm spiced meat mixture into each sweet potato boat.
  9. Garnish each boat with crumbled feta cheese, dried cranberries, and fresh chopped parsley.
  10. Drizzle with optional hot honey or tahini sauce and serve warm.

Notes

- Dairy-Free Adaptation: Omit feta cheese and finish with an extra drizzle of lemon-tahini sauce.
- Vegetarian Adaptation: Substitute ground meat with 1.5 cups cooked chickpeas or brown lentils.
- Storage: Refrigerate bases and meat in airtight containers for up to 4 days. Store fresh garnishes separately and assemble after reheating.