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Sweet Potato White Bean Skillet Recipe

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This Sweet Potato White Bean Skillet is a hearty, comforting dish featuring tender sweet potatoes, creamy cannellini beans, and nutrient-packed kale all cooked together in a savory broth with fresh herbs and a touch of Parmesan cheese. Perfect for a healthy, filling meal that comes together in just under 45 minutes on the stovetop.

Ingredients

Vegetables and Herbs

  • 1 large sweet potato, peeled and diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups finely chopped kale, ribs removed
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme

Other Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 cups vegetable broth, divided
  • 2 (15 oz) cans cannellini beans, drained
  • 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

  1. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potato and diced yellow onion, cooking for about 5 minutes while stirring occasionally until the vegetables start to soften and develop a light brown color. Add the minced garlic and cook for an additional 1 minute until fragrant. Season with kosher salt and black pepper to taste.
  2. Simmer Sweet Potatoes: Pour in 1 cup of the vegetable broth, cover the skillet, reduce the heat to low, and let the mixture simmer for 15 minutes or until the sweet potatoes are fork tender.
  3. Add Beans and Greens: Stir in the remaining 1/4 cup of broth, drained cannellini beans, chopped kale, fresh rosemary, fresh thyme, and crushed red pepper flakes. Continue to simmer for another 10 minutes, stirring occasionally to combine flavors and cook the kale down.
  4. Finish and Serve: Stir in the Parmesan cheese until melted and well incorporated. If you prefer a soupier texture, add an extra splash of broth at this stage. Serve warm, optionally accompanied by crusty bread.

Notes

  • For a vegan option, omit the Parmesan cheese or substitute with a vegan cheese alternative.
  • You can use fresh or frozen kale; if frozen, no need to chop finely.
  • Adjust crushed red pepper flakes according to your spice tolerance.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
  • Feel free to swap cannellini beans for other white beans such as great northern or navy beans.

Find it online: https://marthatasty.com/sweet-potato-white-bean-skillet-recipe/