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Dinner recipe · from the recipe book

Lemon Pepper Stuffed Sweet Potatoes with Roasted Roots

Tender roasted sweet potatoes filled with zesty lemon-pepper chickpeas, spinach and feta, served beside caramelized carrots and red potatoes.

Lemon Pepper Stuffed Sweet Potatoes with Roasted Roots

Ingredients

  • 6 medium780 gSweet potatoes4 medium, scrubbed and halved lengthwise
  • 4 medium250 gCarrotscut into 1-inch pieces
  • 2 small340 gRed potatoescut into 1-inch chunks
  • 1 medium110 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 3 cups loosely packed90 gBaby spinachchopped
  • ½ cup crumbled80 gFeta cheesecrumbled
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 tbsp6 gLemon zest
  • 1 lemon, juiced45 gLemon juice
  • 1¾ tsp4 gBlack pepper
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried thyme
  • ½ tsp3 gSalt
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a large bowl, toss the carrot, red potato and red onion with one third of the olive oil, half the thyme, half the black pepper and half the salt.
  3. Rub the cut sides of the sweet potato halves with another third of the olive oil and place them cut side down on one end of the sheet pan; spread the carrot mixture on the rest of the pan.
  4. Roast for 35 to 40 minutes, stirring the carrot mixture once, until the sweet potatoes are soft and the root vegetables are browned.
  5. While they roast, make the lemon pepper dressing: stir the Greek yogurt with half the lemon juice, half the lemon zest and a pinch of the remaining black pepper; chill until serving.
  6. Make the filling: in a bowl, mix the chickpeas with the remaining olive oil, the garlic, the spinach, the remaining lemon juice, the remaining lemon zest, the remaining thyme, the remaining black pepper and the remaining salt.
  7. Turn the sweet potato halves cut side up and gently mash the flesh with a fork to make a hollow. Spoon the chickpea filling over each half and top with the feta.
  8. Return the pan to the oven for 10 to 12 minutes, until the spinach wilts and the feta softens.
  9. Sprinkle the parsley over the stuffed sweet potatoes and roasted roots, and serve with the lemon pepper dressing spooned on top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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