Convenience is key. Although we love spending hours in the kitchen experimenting with new recipes, sometimes it is nice to whip up a quick and easy dinner. We love sweet potatoes, not only for their taste but also for their versatility. You can eat them roasted, pureed, steamed, baked, or grilled. We were able to make a quick trip home last week, and decided to cook our mom dinner before she got home from work. We decided sweet potatoes were the easiest last minute option. Instead of just serving a sweet potato and salad we wanted to “spice it up” a bit. We thought we would put a Greek spin on this dinner. Sweet Potato with stuffed Mediterranean style vegetables with a side of hummus and celery…our final decision. Thank God because it was delicious and way too easy not to share!



  • Three Sweet Potatoes
  • 1 zucchini, sliced
  • 1 squash, sliced
  • 1 red onion, sliced
  • 1 pack of sliced mushrooms
  • 1 yellow bell pepper, sliced
  • 1 tablespoon Olive oil
  • Greek seasoning, to taste
  • Salt and pepper, to taste
  • Red pepper, to taste
  • Garlic powder, to taste
  • Dried Mint, to taste


Cover each sweet potato with foil and place in oven on 450 degrees for an hour (depending on size could take an hour and a half). You will know they are ready when a fork can easily slide in and out.

Pour one tablespoon of olive oil in saucepan and place on stove on High. Combine all vegetables in pan and add all seasonings to taste. Cover and let sit until all flavors have marinated together. Cook for 15-25 minutes or until vegetables are cooked to your liking. Once the potatoes are done, slice in half, and pour a heaping of vegetables on the side or on top. We squeezed fresh lemon juice on top and also served it with hummus and celery as a side.