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:
- 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).
For the Bean Salad:
- 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 until tender.
- 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:
- 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.