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

A halved sweet potato topped with chunks of chicken, tomatoes, red onion, feta, and greek yogurt.

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.

A bite taken out of a halved sweet potato topped with hummus, tabouleh, chicken, tomatoes, red onion, feta, and tzatziki sauce on a white plate.

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!

Three Greek loaded sweet potatoes on a large white plate next to a small dish of tzatziki sauce.

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:

Ingredients to make Greek Loaded Sweet Potatoes in small white dishes on a white marble counter.

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.
Steps to make Greek Loaded Baked Potatoes.
  • 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.
Steps to make Greek Loaded Sweet Potatoes.
  • 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.
Steps to make Greek Loaded Sweet Potatoes.
  • Top each with a tablespoon of tzatziki sauce. Serve & enjoy!
Four sweet potato halves topped with hummus, tabouleh, tomatoes, red onion, feta, and greek yogurt on a foil lined baking sheet.

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.

Four sweet potato halves  topped with hummus, tabouleh, tomatoes, red onion, feta, and tzatziki sauce on a foil lined baking sheet.

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,

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A halved sweet potato topped with hummus, tabouleh, chicken, tomatoes, red onion, feta, and tzatziki sauce on a white plate.

Greek Loaded Sweet Potatoes

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  • Author: Maegan – The BakerMama
  • 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

  1. 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.
  2. While sweet potatoes are baking, make tzatziki sauce. 
  3. Once sweet potatoes are baked, slice each one in half lengthwise. Smash each half down with the back of a fork.
  4. 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.
  5. Serve & enjoy!

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. 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!

    1. 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! ๐Ÿ™‚