Twice-baked sweet potatoes with dukka and feta are the side dish that steals the meal — fluffy sweet potato flesh whipped back into the skins, crowned with salty feta and a crunchy handful of dukka, the Egyptian nut-and-spice blend. A hundred minutes, most of them the oven's.
Looking for a side dish that steals the show, or a light vegetarian main that’s packed with flavor? These Twice-Baked Sweet Potatoes are your answer! We take the natural sweetness of roasted sweet potatoes and mash them with creamy olive oil and salty, tangy feta cheese. The real star, though, is the homemade dukka—a crunchy, fragrant Egyptian spice blend of toasted nuts and seeds. It’s a symphony of textures and flavors that’s both comforting and sophisticated.
Ingredients
• YIELD: 8 Servings
• For the Dukka
• 1 cup / 150g (5.3 oz) whole blanched almonds or hazelnuts
• ⅓ cup / 30g (1.06 oz) whole coriander seeds
• 3 Tbs / 25g (0.88 oz) whole cumin seeds
• 1 tsp (5 ml) kosher or coarse sea salt
• 2 Tbs sumac
• ¼ cup / 35g (1.23 oz) toasted sesame seeds
• For the Sweet Potatoes
• 5 medium sweet potatoes, about 2.5 lbs / 1.1 kg (2.43 lb) total
• 1 Tbs olive oil
• 4 oz / 115g feta cheese, crumbled
Instructions
1. Preheat your oven to 350°F / 175°C. While the oven heats, prepare the dukka.
2. Spread the almonds on a baking sheet and toast for 5-7 minutes, until light brown and fragrant. Transfer to a bowl to cool.
3. Meanwhile, add the coriander seeds, cumin seeds, and salt to a dry skillet over medium-low heat. Toast for about 3 minutes, swirling the pan constantly, until fragrant. Add to the bowl with the toasted almonds and let everything cool completely.
4. Once cooled, place the almond-spice mixture and sumac into a food processor or mortar and pestle. Coarsely grind the mixture. Transfer to a bowl and stir in the toasted sesame seeds. Set aside.
5. Poke the sweet potatoes all over with a fork. Place them on a baking sheet and bake for 1 hour, or until very soft when pierced with a knife. Let them cool for about 10 minutes, until you can handle them.
6. Slice each sweet potato in half lengthwise. Carefully scoop the flesh into a large bowl, leaving a thin border to keep the skins intact.
7. Add the olive oil to the sweet potato flesh and mash until smooth. Gently fold in the crumbled feta cheese, trying not to break it up too much.
8. Arrange 8 of the best-looking potato skins on the baking sheet. Spoon the mashed sweet potato filling evenly into the skins. Sprinkle each generously with about 1 Tbs of the prepared dukka.
9. Bake for 10-15 minutes, or until the filling is piping hot. Serve immediately.
Nutritional Information
• Nutrition Information
• Calories: 200
• Protein: 6 g
• Total Fat: 11 g
• Saturated Fat: 3 g
• Carbohydrates: 20 g
• Cholesterol: 13 mg
• Sodium: 316 mg
• Fiber: 4 g
• Sugar: 6 g
Pro Tips
• Make a double batch of the dukka! It’s an incredible topping for salads, avocado toast, roasted vegetables, or even a simple bowl of hummus.
• For the creamiest filling, mash the sweet potatoes while they are still warm. This helps them break down easily without becoming gummy.
• Choose sweet potatoes that are similar in size and shape. This ensures they all cook evenly in the same amount of time.
• To make this dish ahead of time, prepare the filled potato skins (without the dukka) and refrigerate for up to 2 days. When ready to serve, sprinkle with dukka and bake until heated through, adding a few extra minutes to the baking time.
FAQ
Q: Can I make these twice-baked sweet potatoes vegan
A: Absolutely! To make this recipe vegan, simply substitute the feta cheese with a high-quality vegan feta alternative. Many brands offer a briny, crumbly texture that works perfectly here. The rest of the ingredients, including the homemade dukka, are already plant-based.
Q: How can I add more protein to this vegetarian recipe
A: To boost the protein and make this a more substantial vegetarian main, consider folding in 1 cup (240 ml) of cooked chickpeas or white beans along with the feta cheese. Mash them slightly with the sweet potato flesh for a seamless, creamy texture that complements the spices.
Q: Is there a nut-free option for the dukka topping
A: Yes, you can easily make a nut-free dukka. Simply replace the 1 cup (240 ml) of almonds with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas). Toast them just as you would the nuts for a delicious, crunchy, and allergy-friendly topping.
Q: What is the best way to meal prep this dish
A: This recipe is great for meal prep. You can prepare the filled sweet potato skins (step 8, without the dukka) and store them in an airtight container in the refrigerator for up to 2 days. Store the dukka separately in an airtight container at room temperature to keep it crunchy. When ready to eat, sprinkle with dukka and bake as directed, adding a few extra minutes to heat through.
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Twice-Baked Sweet Potatoes with Dukka and Feta
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- While the oven heats, prepare the dukka.
- Spread the almonds on a baking sheet and toast for 5-7 minutes, until light brown and fragrant.
- Transfer to a bowl to cool.
- Meanwhile, add the coriander seeds, cumin seeds, and salt to a dry skillet over medium-low heat. Toast for about 3 minutes, swirling the pan constantly, until fragrant.
- Add to the bowl with the toasted almonds and let everything cool completely.
- Once cooled, place the almond-spice mixture and sumac into a food processor or mortar and pestle. Coarsely grind the mixture.
- Transfer to a bowl and stir in the toasted sesame seeds.
- Set aside.
- Poke the sweet potatoes all over with a fork.
- Place them on a baking sheet and bake for 1 hour, or until very soft when pierced with a knife.
- Let them cool for about 10 minutes, until you can handle them.
- Slice each sweet potato in half lengthwise. Carefully scoop the flesh into a large bowl, leaving a thin border to keep the skins intact.
- Add the olive oil to the sweet potato flesh and mash until smooth. Gently fold in the crumbled feta cheese, trying not to break it up too much.
- Arrange 8 of the best-looking potato skins on the baking sheet. Spoon the mashed sweet potato filling evenly into the skins.
- Sprinkle each generously with about 1 Tbs of the prepared dukka.
- Bake for 10-15 minutes, or until the filling is piping hot.
- Serve immediately.
