Baked Purple Sweet Potato Loaded with White Beans, Parmesan, Garlic, and Rosemary
This recipe for baked purple sweet potato loaded with white beans, Parmesan cheese, garlic, and rosemary is for a loyal reader who asked for “more vegetables.” I think it’s been about 15 years, since a bicycle trip to Argentina and Chile, that I gave up being ovo-lacto vegetarian. But I’m always happy to eat more vegetables.
This recipe was inspired by a NY Times recipe of loaded sweet potatoes with black beans and cheddar. I find sweet potatoes so versatile, so you can expect to see more variations here in the future.
I used Japanese white-fleshed, purple sweet potatoes (Satsumaimo) in this recipe. Feel free to substitute any sweet potato and figure 1/2 to 1 per person, depending on the size of your sweet potato, the size of your person, and what else you are serving.
And see the FAQs below where I try to make some sense out of the sweet potato versus yam confusion. I’ll be going to edit some of my prior posts now…
FAQs about this recipe for baked purple sweet potatoes
Traditionally the answer to this has been that we only have access to sweet potatoes in the United States. Those things we serve at Thanksgiving? They’re orange-fleshed sweet potatoes, not yams.
However… now that ube is growing in popularity, we are starting to see true yams. Because ube is a purple yam, not a purple sweet potato. But you can buy purple-fleshed sweet potatoes that are called Stokes purple sweet potatoes.
Confused? I think we all are. I think that we’ll be pulling out the Latin soon.
This could be a side to a simple roast, or make it a complete vegetarian meal by adding some green vegetables and a salad.
You would want a white wine, and I would probably choose a Viognier that could keep up with the sweetness in the sweet potato and beans as well as the earthiness of the garlic and the rosemary. Or you can never go wrong with a Sancerre from the Loire Valley.
Baked purple sweet potato loaded with white beans, Parmesan, garlic, and rosemary
Ingredients
- 1 purple sweet potato
- 2 teaspoon olive oil
- salt and pepper
- 1 can white beans (e.g. Great Northern, cannellini)
- 1 ounce Parmesan, grated
- 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 teaspoon olive oil, salt and pepper
- Bake for ~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 white beans (e.g. Great Northern, cannellini), 1 ounce Parmesan, grated, 1 clove garlic, minced, 1 tablespoon minced fresh rosemary
- When the sweet potatoes have softened, flip them over (cut side up) and top with the bean mixture. Bake for 5-10 minutes, until the beans have warmed and the cheese has melted. Serve immediately.
Notes
What’s next?
If you make these baked purple sweet potatoes, leave a comment here or share a pic with me on Instagram.
Check out other uglyducklingbakery vegetarian recipes including other recipes for purple sweet potatoes like mashed purple sweet potatoes with bananas or purple sweet potato sourdough.
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