Loaded Mediterranean Sweet Potatoes

Cedar’s-approved version of potato skins!
Serves 4 Total Over an Hour


  • 1 12-oz container of Cedar’s Tzatziki, any flavor 
  • 2 medium red-skinned sweet potatoes, about 8-10 oz each and scrubbed clean
  • 2 oz feta 
  • 2 oz black oil-cured olives, pitted and chopped
  • 1 oz oil-packed sun-dried tomatoes, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon dried or 2 teaspoons fresh oregano, chopped
  • 1 tablespoon extra-virgin olive oil
  • Sea salt
  • Pepper, freshly ground


  1. Heat oven to 400 °F.
  2. Pierce each sweet potato several times with a fork. Place them directly on the middle of the oven rack with a piece of foil on the rack below.
  3. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size.
  4. Remove from oven and let stand until cool enough to handle.
  5. While the sweet potatoes are baking, make the topping.
  6. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
  7. Slice sweet potatoes lengthwise down the center to expose cooked insides, top with Cedar’s Tzatziki (any flavor) and feta mixture and serve.