Sweet Potato White Bean Skillet

Recipe from Two Peas and Their Pod

This Sweet Potato White Bean Skillet is a quick and easy one-pan vegetarian meal made with tender sweet potatoes, creamy cannellini beans, kale, garlic, and fresh herbs. Packed with fiber and protein, it’s a cozy, nourishing dinner that’s perfect served with crusty bread.

Prep Time10

Cook Time31

Total Time41

Course: Main Course

Cuisine: American

Keyword: kale, sweet potato, white beans

Servings:

Calories: 261kcal

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 1/4 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.
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