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Baked Sweet Potatoes with Warm Cannellini Bean Salad

Baked Sweet Potatoes with Warm Cannellini Bean Salad

  • Yield: 4 servings 1x



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


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.