I feel like I’m copping out here today. Just a little bit.
This recipe is so insanely easy…it almost doesn’t count as a recipe. Bake a potato, make a stuffing, and then place said stuffing into said baked potato. I’m definitely not going to win any awards for complexity here.
And that’s OK….because who needs more complexity in life today? We all have enough on our plates (figuratively speaking)…so what LITERALLY goes onto our plates should be simple. Especially during a busy work week like the ones I’ve been having since the new year began. I love meals like this because (A) they can be prepared completely ahead, (B) they are healthy, and most importantly, (C) they are easy!
I’ve been on a sweet potato kick recently. Can’t get enough of them. I might be kind of weird, though… you guys can clear this up for me. Is it strange that I prefer them WITHOUT brown sugar and cinnamon? I think they get a little TOO sweet that way. I like them a bit more savory. I can’t be the only one. Right?
Don’t get me wrong. I love a sweet potato casserole at Thanksgiving. Sweet potato muffins. Yes. Sweet potato pie. Sure. But give me a baked sweet potato and stuff it with something salty…that’s going to be the one I always choose. This “recipe” came about in the height of my sweet potato obsession. I wanted to make a few for weeknight dinners, but wasn’t sure how to jazz them up without making them overly caloric. Then it occurred to me…stuff ‘em with beans. Good ol’ beans. Love ‘em. The bean salad is bright and flavorful, but its savory notes play perfectly off the sweetness of the tater.
Plus, look at that color! Gorgeous. Pretty food = yummy food. That’s my story and I’m sticking to it!
Baked Sweet Potatoes with Warm Cannellini Bean Salad (makes 4 servings)
4 medium sweet potatoes
1 tablespoon olive oil
Salt and pepper
For the Bean Salad:
1 tablespoon olive oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 red bell pepper, diced
1 (15-oz) can cannellini beans, drained and rinsed well
2 tablespoons balsamic vinegar
1 cup cherry tomatoes, halved
Salt and pepper, to taste
1. Preheat oven to 425°F. Prick sweet potatoes with a fork in several places. Drizzle the outside of the potatoes with olive oil and sprinkle with salt and pepper. Place the potatoes in a baking dish and bake until tender all the way to the center, about 1 hour (cooking time will depend on the size of your potatoes – check after 45 minutes).
2. Heat oil in a small saucepan over medium heat. Add shallots and garlic and cook for a couple minutes. Add the bell pepper and cook for another 5 minutes or so. Add the beans, tomatoes, and balsamic vinegar and cook until everything is warmed through. Remove from heat and toss in the fresh basil.
3. When just cool enough to handle, cut each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Serve warm.