Twice Baked Purple Sweet Potatoes
These Twice Baked Purple Sweet Potatoes are made with roasted purple sweet potatoes loaded with a creamy white beans, Parmesan, garlic, and rosemary for an easy meat-free dish in under one hour. It’s a recipe created for a loyal reader who asked for more vegetables.
So read on for all the info you could want about baking purple sweet potatoes, detailed tips and tricks, and ideas for how to vary this purple sweet potato recipe. Or just grab some purple sweet potatoes, hit that Jump to Recipe button, and let’s eat more vegetables!
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Ingredients
Purple sweet potatoes
You can use purple-fleshed purple sweet potatoes (called Stokes purple sweet potatoes) or Japanese white-fleshed, purple sweet potatoes (called Satsumaimo or Okinanawan sweet potatoes). These purple sweet potatoes are different from ube, which is a purple yam, not a purple sweet potato.
Those things we call yams at Thanksgiving? They’re orange-fleshed sweet potatoes. However… now that ube crinkle cookies and other ube baked goods are growing in popularity, you’ll see true yams in the United States.
To pick the best purple sweet potatoes, look for sweet potatoes that are firm, smooth, and free from mold or sprouting. Figure a half to a full sweet potato per person, depending on the size of your sweet potato, the size of your person, and what else you are serving.
Want more purple sweet potato recipes? Try mashed purple sweet potatoes with bananas, purple sweet potato latkes, or a purple sweet potato sourdough.
Beans
While I am generally an advocate for making things from scratch, canned beans definitely hold a place in my dinner planning because of their ease and convenience. Please feel free to use dried beans in this recipe if you are thinking ahead!
Want other easy recipes using canned beans? Try a garbanzo bean soup, cheesy white bean tomato bake, falafel waffles, Southwestern black bean burgers, or these white bean and quinoa balls with raisins and pine nuts.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Feel free to omit the cheese or use a vegan cheese.
- This recipe was inspired by these loaded sweet potatoes with black beans and cheddar.
- I’ve also used this twice baked purple sweet potato recipe and subbed spinach and Thai peanut sauce for the white beans. I’ve also subbed in garbanzo beans, feta, and kidney bean hummus.
Recipe tips and tricks
Step 1: Slice the sweet potatoes in half. Put the olive oil in the bottom of baking dish and rub it over the cut halves (both cut side and skin). Sprinkle with salt and pepper and put the sweet potatoes cut side down in the dish. Bake the purple sweet potatoes about 45 minutes until you can pierce the flesh easily with a fork.
Step 2: Meanwhile, rinse and drain the beans and combine them in a small bowl with the grated Parmesan, garlic, and rosemary.
Step 3: When the roasted purple sweet potatoes have softened, flip them over so they are cut side up and top with the bean mixture. Bake again for 5 to 10 minutes – this is why they’re twice baked sweet potatoes – until the beans have warmed and the cheese has melted.
What to serve with loaded baked sweet potatoes
- Serve your baked purple sweet potatoes as a side to a simple roast or pan-roasted chicken breasts.
- Make it a complete vegetarian meal by adding some green vegetables and a simple salad like this Caprese salad with burrata and peaches or arugula pear salad.
- Add some quinoa, farro, or brown rice.
Recipe FAQs
Partially. You can do the initial bake of the sweet potatoes and make the filling and store it in the refrigerator. When you’re ready to eat, load the filling onto the partially baked purple sweet potatoes and heat.
I would probably choose a Viognier or Sancerre that could keep up with the sweetness in the baked sweet potato and beans as well as the earthiness of the garlic and the rosemary. Or a dry martini always works.
Related recipes
Check out the best meatless recipes from the Ugly Duckling Bakery archives like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Baked Purple Sweet Potatoes with Cheesy White Beans
Ingredients
- 1 purple sweet potato
- 2 teaspoons olive oil
- salt and pepper
- 1 can (15 ounces) white beans (e.g. Great Northern, cannellini)
- ¼ cup (28 grams or 1 ounce) grated Parrmesan
- 1 clove garlic, minced
- 1 tablespoon minced fresh rosemary
Instructions
- Preheat the oven to 400°F.
- Slice the sweet potato in half. Put the olive oil in the bottom of baking dish and rub it over the cut halves (both cut side and skin). Sprinkle with salt and pepper and put the sweet potatoes cut side down in the dish.1 purple sweet potato, 2 teaspoons olive oil, salt and pepper
- Bake for about 45 minutes until the flesh has started to soften.
- Meanwhile, rinse and drain the beans and combine them in a small bowl with the grated Parmesan, garlic, and rosemary.1 can (15 ounces) white beans (e.g. Great Northern, cannellini), ¼ cup (28 grams or 1 ounce) grated Parrmesan, 1 clove garlic, minced, 1 tablespoon minced fresh rosemary
- When the sweet potatoes have softened, flip them over so they are cut side up and top with the bean mixture. Bake for 5 to 10 minutes, until the beans have warmed and the cheese has melted. Serve immediately.
Notes
Nutrition
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