Loaded Greek Goddess Baked Sweet Potatoes

You guys! How is it september already? On september 1st I decided to do an upgrade to my workout. And I also started a 30-day challenge (this one from soulfully southern) but I just do the sit-ups and flutterkicks because I already have 3 sets of 40 second planks and 3 sets of 30 second planks with hip dips in my workout routine. By “upgrade” my workout, I mean I added a few seconds to some of my exercises, and added an entirely new exercise as well. Some of my exercises were getting too easy so I switched them out for harder ones. It’s good to change up your workout routine so you or your body don’t get bored of it. Your body will stop benefitting from a workout if it’s the same thing over and over, and you never improve our update it as your body gets stronger. If you’re thinking of starting a workout routine, give yourself a nice big window or time and try a few different exercises or already-made routines from pinterest. Mine was adapted from one of those and I would alter it as I went along to what I liked or what I thought benefitted me and my body. When starting out there’s a lot of exercises you won’t even be able to do, but don’t get discouraged. You are actually capable of every single one of them – just not right away. Do exercises that you are capable of doing but are still quite challenging that you know you’ll benefit from. You also may not be able to do 3 sets of them, maybe just 2 or even 1. Or instead of 30-45 seconds you’ll only get to 20. That’s actually great though – when you stop that means you did it until you absolutely couldn’t anymore, and no matter what, that will always benefit you.

Okay, I’m going to be honest, I’m not entirely sad to see summer go (stop sitting there judging me and let me explain). I had such a great summer this year! I did so many things for the first time, and saw so many places (well, within my little island – I didn’t travel anywhere major or anything). But there are so many areas on Prince Edward Island I’ve never discovered or been to before – but I’ve crossed so many places off of my list this year. I also crossed quite a bit off of my summer bucket list too. I visited the butterfly house for my first time ever! I climbed to the top of a few lighthouses and went paddle boarding (that one wasn’t even on my list, but it was incredibly fun!). I made the most of my summer, and I don’t always do that. I’m usually with everyone else, saying “it went way too fast” because I have so many other things I still want to do. But I’m totally ready to bring on all the pumpkin spice lattes, and halloween decorations. Brett and I even started making our halloween costumes! I thought I would give you a taste of all my fall recipes to come by posting a sweet potato recipe today! I love sweet potato, squash and pumpkin all day everyday, when it’s fall.

I still haven’t had my first pumpkin spice latte. But I’ve been on pinterest looking for how to make them homemade because I feel like I couldn’t buy enough of them to satisfy me. And how great would it be to learn to make them at home, and be able to whip one up at any given moment? SO great. I also need to start saving money too, so that would be a bonus. We’re apartment hunting and trying to only get things for our apartment for the next little while. I even got a little budget planner from Michael’s (this one) with a 50% off coupon of course (or else buying it would defeat the whole purpose of saving money). But it’s been so fun roaming the bed & bath sections of the thrift stores looking for little fun pieces for our future place. It’s always fun starting with a brand new slate and personalizing a new home. I’m so excited! I hope you all had an amazing summer as well, and are ready to bring on the autumn season!

Loaded Greek Goddess Baked Sweet Potatoes

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Serves: 4
  • Yield: 4 baked potato halves


  • 2 sweet potatoes
  • 1/2 c diced tomatoes
  • 1/4 c crumbled feta
  • 1 tbsp. freshly squeezed lemon juice
  • 1/3 c plain greek yogurt
  • 1 large clove of garlic // minced
  • 1 large fresh basil leaf // roughly chopped
  • 1/2 tsp. dry mustard
  • 1 tsp. capers
  • 1 tbsp. olive oil
  • 1/2 c (+more for garnish) diced black olives
  • 1/4 c diced pimento stuffed green olives
  • 1/4 c chopped parsley


  1. Preheat oven to 400°F
  2. Cut potatoes in half. Set on a baking sheet and drizzle with olive oil. Then place the potatoes face-down so the skin is facing up.
  3. Set timer for 25 minutes and begin prepping your fillings.
  4. Make your olive tapenade by blending or mashing the olives, capers, dry mustard, olive oil, basil and garlic.
  5. Mix the yogurt and lemon juice. Set aside.
  6. Check your potatoes at 25 minutes, flip one over and stick a fork down into the inside of the potato to make sure its soft. If not bake another 5 minutes. Remove the potatoes from the oven.
  7. Loosen the inside of the potato halves with a fork (and try to make a slight indent by pressing down firmly with your fork).
  8. Add your olive tapenade, feta, diced tomatoes and lemon yogurt mixture. Garnish with diced olives, parsley and salt & pepper. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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