Recipe: Stuffed Baked Sweet Potatoes

Baked Stuffed Sweet PotatoesThis sweet potatoes recipe is packed with inflammation-fighting antioxidants, so eat up!

Sweet potatoes are high in vitamin B5, B6, thiamin, niacin, riboflavin, and carotenoids. Sweet potatoes are one of the best sources of vitamin A, an antioxidant powerhouse linked to anti-aging benefits and cancer prevention. 

Did you know feta is easier to digest than cheeses from cow’s milk? Feta is a cultured goat cheese that contains enzymes that help break down lactose naturally, making it less allergenic and inflammatory. Feta is also high in calcium and research suggests that calcium (combined with vitamin D) helps protect the body against various types of cancer.

Olives are rich in antioxidants that help fight inflammation and reduce the risk of chronic diseases, such as heart disease and cancer.

Olive oil is actually the only oil that is extracted from a fruit rather than a seed, nut, or grain. It’s rich in vitamin E and vitamin K, which is another fat soluble vitamin that is responsible for blood clotting. Studies show that olive oil may play a part in reducing rates or risk of some types of cancer, particularly colon, breast, ovarian, and prostate cancers.

Gluten Free, Vegetarian


2 medium sweet potatoes (washed well)
Feta cheese, cut into small cubes
Black olives pitted and chopped
1/4 cup chopped fresh parsley
1 tablespoon extra virgin olive oil
Sea salt and freshly ground pepper to taste


1. Preheat the oven to 400°F.

2. Pierce each sweet potato several times and place them on a baking sheet.

3. Bake until the sweet potatoes are cooked through, about 45-60 minutes depending on size.

4. Remove from oven and let stand until cool enough to handle.

5. To prepare your topping, mix feta cheese, black olives, olive oil and parsley in a small bowl.

6. Once your potatoes are cooled down, slice each potato lengthwise down the center and top with feta mixture.

7. Serve warm.

8. Enjoy!

Recipe & Photo Credit: Sezin Hason,