Baked Sweet Potatoes with Cannellini Beans and Baby Spinach
- Number of Servings: 4
Ingredients
4 medium (2" dia, 5" long, raw) Sweet potato, cooked, baked in skin, without salt 4 tbsp, drained Capers, canned .25 cup, packed Raisins 0.5 serving Lemon, fresh squeezed, juice of one whole lemon .5 tbsp Herbes de Provence (by PSYMONETTA) 0.5 tsp Salt 0.5 tsp Pepper, black 0.25 tsp crushed red pepper flakes (by TORI7HARRISON) 1.5 tbsp Extra Virgin Olive Oil 4 cup Baby Spinach (raw) 1.5 cup Cannellini Beans White Kidney Beans Bushs
Heat oven to 400°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the sweet potatoes on the prepared sheet pan and bake until soft enough to pierce easily with a paring knife, about 1 hour. Set aside the sheet pan to allow sweet potatoes to cool slightly. Meanwhile, stir together the beans, capers, raisins, lemon juice, herbes de Provence, salt, pepper, red pepper flakes, and 1 teaspoon of the olive oil in a medium bowl When the sweet potatoes are cool enough to handle, use a paring knife to split each one open lengthwise, taking care not to cut all the way through. (We’re going to fill them like loaded baked potatoes). Gently press the short ends of each potato together to expose the soft flesh and create a nice crater for the filling. Use the back of a spoon to smoosh the soft sweet potato center slightly to make room for the bean mixture. Use a spoon to distribute the bean mixture among the potatoes. Toss the spinach with the remaining tablespoon olive oil in the same bowl you used for the beans. (The bowl will have some delicious “dressing” still clinging to it.)
Stuff a big handful of spinach (about 1 cup) inside and on top of each bean-filled potato (they’ll be overfilled and the spinach will overflow onto the baking sheet. That’s okay.) Return the sheet pan to the oven and bake the potatoes until the spinach has wilted and everything is warmed through, 5 to 10 minutes. Rearrange any wilted greens that fell off the potatoes back on top of the sweet potatoes. Serve the loaded potatoes hot from the oven.
Serving Size: Makes 4 sweet potatoes
Stuff a big handful of spinach (about 1 cup) inside and on top of each bean-filled potato (they’ll be overfilled and the spinach will overflow onto the baking sheet. That’s okay.) Return the sheet pan to the oven and bake the potatoes until the spinach has wilted and everything is warmed through, 5 to 10 minutes. Rearrange any wilted greens that fell off the potatoes back on top of the sweet potatoes. Serve the loaded potatoes hot from the oven.
Serving Size: Makes 4 sweet potatoes
Nutritional Info Amount Per Serving
- Calories: 261.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 825.4 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 10.0 g
- Protein: 9.1 g
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