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…
Frequently asked questions about this recipe for baked purple sweet potato
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/or 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 tsp olive oil
- salt and pepper
- 1 can white beans (e.g. Great Northern, cannellini)
- 1 oz Parmesan, grated
- 1 clove garlic, minced
- 1 tbsp 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.
- 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.
- 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.
What’s next?
If you make this baked purple sweet potato loaded with white beans, I would love it if you would share a pic or leave a comment. And if you would like to see more of one thing or another here on my blog, please let me know.
Check out other uglyducklingbakery vegetarian recipes.
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