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Baked Sweet Potatoes with Warm Cannellini Bean Salad

January 15, 2014 by Molly 6 Comments

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Baked Sweet Potatoes with Warm Cannellini Bean Salad

I feel like I’m copping out here today. Just a little bit.

Baked Sweet Potatoes with Warm Cannellini Bean Salad

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.

Baked Sweet Potatoes with Warm Cannellini Bean Salad

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!

Baked Sweet Potatoes with Warm Cannellini Bean Salad

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?

Baked Sweet Potatoes with Warm Cannellini Bean Salad

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.

Baked Sweet Potatoes with Warm Cannellini Bean Salad

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.

Baked Sweet Potatoes with Warm Cannellini Bean Salad

Plus, look at that color! Gorgeous. Pretty food = yummy food. That’s my story and I’m sticking to it!

 

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Baked Sweet Potatoes with Warm Cannellini Bean Salad

Baked Sweet Potatoes with Warm Cannellini Bean Salad


  • Yield: 4 servings 1x
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Ingredients

Scale

For the Sweet Potatoes:

  • 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
  • Fresh basil

Instructions

For the Sweet Potatoes:

  1. Preheat oven to 425°F. Prick sweet potatoes with a fork in several places.
  2. 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).

For the Bean Salad:

  1. Heat oil in a small saucepan over medium heat. Add shallots and garlic and cook for a couple minutes.
  2. Add the bell pepper and cook for another 5 minutes or until tender.
  3. Add the beans, tomatoes, and balsamic vinegar and cook for just a couple minutes or until everything is warmed through. Remove from heat and toss in the fresh basil.

To Serve:

  1. 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.

Did you make this recipe?

Tag @yestoyolks on Instagram and hashtag it #yestoyolks

Baked Sweet Potatoes with Warm Cannellini Bean Salad

 

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Related

Filed Under: Entrée, Healthy, Recipes, Salads, Side Dishes, Vegetables, Vegetarian Tagged With: bean salad, beans, cannellini beans, gluten free, healthy, sweet potatoes, vegan, vegetables, vegetarian

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Comments

  1. Pilar says

    January 15, 2014 at 7:11 pm

    I would agree that savory sweet potatoes are better that sweetened. This looks tasty. I like to bake a sweet potato and top with cracked pepper and romano cheese. Sounds weird. It’s so good though.

    Reply
    • Molly says

      January 16, 2014 at 6:17 pm

      That sounds delish! I’ll have to try that out.

      Reply
  2. Rachel says

    January 24, 2014 at 11:14 am

    I have a ton of sweet potatoes and am going to make this tomorrow! Soo easy- I have all the ingredients in my pantry : ) I love that you added bals vin to the stuffing. I think all three of us will love this.

    Reply
    • Molly says

      January 25, 2014 at 8:42 am

      Thanks, Rachel! I hope you do!

      Reply
  3. bella says

    March 9, 2014 at 8:03 pm

    these look so easy and fab, definitely will try them out!!

    Reply

Trackbacks

  1. Mini Baked Sweet Potato Donuts with Cinnamon-Sugar Coating says:
    July 10, 2014 at 8:14 am

    […] a few weeks ago, when I was a little overzealous with my baking of sweet potatoes (namely, for this dish) and had several perfectly good ones sitting in the fridge, I knew I wanted to do some sort of […]

    Reply

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