Sweet Potato White Bean Skillet
Published on March 09, 2026
Quick Summary
This Sweet Potato White Bean Skillet is an easy vegetarian dinner made with tender sweet potatoes, creamy cannellini beans, garlic, herbs, and kale simmered in a savory broth. It’s a one-pan meal that’s packed with fiber and plant-based protein, making it both nourishing and satisfying. Finish it with Parmesan cheese and serve with crusty bread for a cozy, wholesome meal that’s perfect for busy weeknights.
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A Cozy, One-Pan Vegetarian Dinner
Some nights you just want something simple, nourishing, and comforting without spending a ton of time in the kitchen. That’s exactly why I love this Sweet Potato White Bean Skillet. It’s the kind of meal I turn to when I want something hearty but still fresh and wholesome.
Sweet potatoes and white beans are one of my favorite combinations. The sweet potatoes become perfectly tender while the creamy cannellini beans add richness and protein. Everything simmers together with garlic, onion, herbs, and kale in a flavorful broth, creating a dish that feels cozy and satisfying without being heavy.
I also love that this recipe comes together in one skillet. Fewer dishes is always a win, especially on busy weeknights.
This skillet is a great option when you want a vegetarian meal that actually fills you up. Between the fiber-rich sweet potatoes, protein-packed beans, and nutrient-dense kale, it’s a balanced dish that keeps everyone happy and satisfied.
We usually serve it with thick slices of crusty bread for dipping into the savory broth, and trust me, you won’t want to skip that part.
Whether you need a quick weeknight dinner, a cozy meal, or a healthy vegetarian option for Meatless Monday, this Sweet Potato White Bean Skillet is one you’ll want to keep in regular rotation. It’s simple, flavorful, and the kind of meal that proves easy cooking can still be really delicious.
Ingredients (with Helpful Notes)
- Olive oil: To coat the skillet.
- Sweet potato: Peel and dice into small, even cubes so they cook quickly and become perfectly tender. It’s important that they are small so they will cook quickly.
- Yellow onion: Adds sweetness and depth to the dish as it softens and caramelizes slightly.
- Garlic: Fresh garlic gives the skillet bold flavor; don’t skip it.
- Vegetable broth: Helps steam the sweet potatoes and creates a light, flavorful sauce.
- Cannellini beans: These creamy white beans add plant-based protein and make the skillet extra hearty. Be sure to drain and rinse them.
- Kale: Finely chop and remove the tough ribs so it wilts easily into the skillet. Spinach also works well in this dish.
- Fresh rosemary & Thyme: Adds warm, earthy flavor that pairs beautifully with sweet potatoes.
- Crushed red pepper flakes: Adds a subtle kick of heat (you can adjust to taste).
- Parmesan cheese: Stirred in at the end for a savory, slightly salty finish. It adds great flavor, but if you need the recipe to be vegan, you can leave it out or use nutritional yeast.
- Crusty bread (optional): Perfect for soaking up the flavorful broth.
Tips for Making the Best Sweet Potato White Bean Skillet
- Cut the sweet potatoes small. Smaller cubes cook faster and evenly, which helps the dish come together quickly.
- Let the vegetables brown slightly. Cooking the sweet potato and onion for a few minutes before adding broth builds great flavor.
- Cover while simmering. This helps the sweet potatoes soften and become perfectly fork tender.
- Don’t overcook the kale. Stir it in toward the end so it stays vibrant and tender.
- Taste and adjust seasoning. Beans and broth can vary in saltiness, so always taste before serving.
- Serve with bread. A good crusty loaf turns this skillet into a full, satisfying meal.
How to Store
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through. Add extra broth if needed to loosen the mixture.
Sweet Potato White Bean Skillet
Ingredients
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and diced
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 1/4 cups vegetable broth, divided
- 2 (15 oz) cans cannellini beans, drained
- 1 1/2 cups finely chopped kale, ribs removed
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh thyme
- Kosher salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup Parmesan cheese
- Crusty bread, for serving, optional
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sweet potato and onion and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown. Add the garlic and cook for 1 minute. Season with salt and pepper.
- Pour in 1 cup of the broth and cover; reduce heat to low and simmer for 15 minutes, or until sweet potatoes are fork tender.
- Stir in the remaining ¼ cup of broth, white beans, kale, rosemary, thyme, and crushed red pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Stir in the parmesan cheese. You can always add an extra splash of broth if you want it a little more soupy. Serve with crusty bread, if desired.
Notes
- Cut the sweet potatoes evenly. Small, evenly sized cubes help them cook faster and become tender at the same time.
- Use canned cannellini beans for convenience. Be sure to drain and rinse them to remove excess sodium and improve flavor. Great Northern beans will also work well.
- Don’t skip the fresh herbs. Rosemary and thyme add wonderful flavor that pairs perfectly with sweet potatoes and white beans. If using dried herbs, use about one-third of the amount.
- Make it vegan. Simply omit the Parmesan cheese or use nutritional yeast.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of vegetable broth if needed to loosen the mixture.
Nutrition
Have you tried this recipe?
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