These Twice-Baked Purple Sweet Potatoes are loaded with a creamy combination of white beans, Parmesan, garlic, and rosemary for an easy meat-free dish in under one hour. There’s nothing better than a meal of vibrant colors, delectable flavors, and wholesome ingredients to satisfy the whole family!
This purple sweet potato recipe was created for a loyal reader who asked for “more vegetables.” It’s been nearly 20 years, since a bicycle trip to Argentina and Chile, that I gave up being ovo-lacto vegetarian. We should all eat more vegetables.
Purple sweet potatoes
Many people get confused by the differences between sweet potatoes and yams. Traditionally we have only had 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 crinkle cookies and other ube baked goods are growing in popularity here, we are starting to see true yams. Because ube is a purple yam, not a purple sweet potato.
You can use the purple-fleshed purple sweet potatoes (called Stokes purple sweet potatoes) or Japanese white-fleshed, purple sweet potatoes (called Satsumaimo) in this recipe. 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.
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
- Substitute any type of sweet potato if you can’t find purple sweet potatoes.
- Use any white bean or garbanzo beans.
- Sub out the rosemary for any other herb, like thyme or oregano.
- Feel free to omit the cheese or use a vegan cheese if you like.
Recipe tips and tricks
This recipe was inspired by this recipe for loaded sweet potatoes with black beans and cheddar.
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 for about 45 minutes until the flesh has started to soften.
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 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.
What to serve with loaded baked sweet potatoes
Look for purple sweet potatoes that are firm, smooth, and free from any spots of mold or sprouting.
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 heat until melty.
You would want a white wine, and I would probably choose a Viognier 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 you can never go wrong with a Sancerre from the Loire Valley.
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.
Baked Purple Sweet Potatoes with Cheesy White Beans
- 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
- 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.
This baked purple sweet potato recipe was first posted May 2, 2021. It was last updated for clarity July 13, 2023.
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