Baked sweet potatoes loaded with Greek goodness for a healthy meal that’s fresh and full of flavor.

Easy, Healthy, Fresh and Filling
A simple baked sweet potato becomes extra scrumptious when topped with hummus, tabbouleh, red onion, tomatoes, chicken, feta and tzatziki. If I had my say around here, we’d have these Greek Loaded Sweet Potatoes for every meal. They’re easy, healthy, fresh, filling and so full of flavor.

Sweet Potato Love
We’re huge fans of the sweet potato in this house. Baked sweet potato fries with our burgers, a hearty sweet potato soup to keep the winter chill out, or baked into soft, fudgy sweet potato brownies. They’re one of our favorite flavors.
So I had no doubt these loaded sweet potatoes would turn out great. But oh my yum, they blew us away. We couldn’t put our forks down the first time I made them. Even our kids will eat them happily! I’ve made these Greek loaded sweet potatoes so many times and we’re still in love with them. The perfect light and filling meal!

Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Medium sweet potatoes: the hearty, comforting base that’s slightly sweet, which balances all the savory toppings. They make this dish filling and nourishing. You could also use a baked russet potato.
- Garlic-flavored hummus or homemade classic hummus: a creamy dip made from mashed chickpeas that adds flavor and richness without needing extra oil or dressing, and it helps everything stick together so it feels cohesive instead of scattered.
- Tabbouleh (store-bought or homemade): a mediterranean salad made from bulgur wheat and finely chopped vegetables with mint and parsley. It brings brightness, herbs, and a little chew.
- Red onion: adds crunch and a sharp pop of flavor. Just enough bite to cut through the creaminess and add contrast. Purple onion would be a great substitute. Or omit if onions aren’t your thing.
- Cherry tomatoes: adds a juicy freshness. They lighten it up and make it feel colorful and vibrant.
- Boneless skinless chicken breasts (cooked): the protein that makes it a full meal instead of just a loaded veggie side. It’s also great for using up leftover chicken (which I always appreciate). You could use pan-seared chicken tenderloins, if desired.
- Crumbled feta cheese: adds a salty, tangy punch. A little goes a long way and gives it that classic Greek flavor profile.
- Tzatziki sauce: a creamy, tangy dressing that gets its flavor from fresh cucumber, greek yogurt and lemon. It ties everything together and adds that refreshing element that balances the warm sweet potato and savory chicken.
Supplies:

How to Make Greek Loaded Sweet Potatoes
- Preheat oven to 400°F. Clean sweet potatoes and pierce each one several times with the tines of a fork.
- Place sweet potatoes on a foil-lined, rimmed baking sheet.
- Bake until tender all the way through, about 45 minutes.

- While sweet potatoes are baking, make tzatziki sauce.
- Once sweet potatoes are baked, slice each one in half lengthwise. Smash each half down with the back of a fork.
- Layer toppings on each sweet potato half starting with 2 tablespoons of hummus.
- Then top each one with 3 tablespoons of tabbouleh.

- Add 1 tablespoon chopped red onion to each potato half.
- Then 2 tablespoons halved cherry tomatoes on top of each one.
- Top each potato with half of a chopped cooked chicken breast and the crumbled feta.

- Top each with a tablespoon of tzatziki sauce. Serve & enjoy!

Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
When reheating, warm gently in the microwave or oven without the tzatziki, if possible. Expect it to be softer the next day, but still good, just less “fresh” feeling.

If you make my Greek Loaded Sweet Potatoes, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,

Greek Loaded Sweet Potatoes
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 4 halves
- Category: Meals
Description
Baked sweet potatoes loaded with Greek goodness for a healthy meal that’s fresh and full of flavor.
Ingredients
- 2 medium sweet potatoes
- 1/2 cup garlic-flavored hummus
- 3/4 cup tabbouleh, store-bought or homemade
- 1/4 chopped red onion
- 1/2 cup halved cherry tomatoes
- 2 small boneless skinless chicken breasts, cooked and chopped into bite-size pieces
- 1/4 cup crumbled feta cheese
- 1/4 cup tzatziki sauce (see recipe)
Instructions
- Preheat oven to 400°F. Clean sweet potatoes and pierce each one several times with the tines of a fork. Place sweet potatoes on a foil-lined, rimmed baking sheet. Bake until tender all the way through, about 45 minutes.
- While sweet potatoes are baking, make tzatziki sauce.
- Once sweet potatoes are baked, slice each one in half lengthwise. Smash each half down with the back of a fork.
- Layer toppings on each sweet potato half in the following order: 2 tablespoons hummus, 3 tablespoons tabbouleh, 1 tablespoon chopped red onion, 2 tablespoons halved cherry tomatoes, half of a chopped cooked chicken breast, 1 tablespoon crumbled feta and 1 tablespoon tzatziki sauce.
- Serve & enjoy!














These look delicious!!! Do you think the toppings would work on a regular potato? My husband loves greek food but can’t stand sweet potatoes. Thanks for this awesome idea Maegan!
Hi Bekah! Of course! I just love the taste and health benefits of a sweet potato, but a regular potato would taste great too. Hope y’all enjoy! ๐