Marry Me Sweetpotatoes and Beans
Dig into this quick dinner recipe, with a creamy, sun-dried tomato and parmesan sauce coating hearty white beans and tender sweetpotatoes.
Servings 4 servings
Calories 495kcal
Ingredients
- 2 medium North Carolina sweetpotatoes
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cans lower-sodium white beans, 15.5-oz each, drained and rinsed (i.e. Great Northern beans, butter beans, etc.)
- ¾ cup vegetable broth
- ⅓ cup chopped sun-dried tomatoes from a jar; oil drained
- 3 cups fresh spinach
- ¾ cup 1% milk
- 1 tbsp cornstarch
- ½ cup fresh grated parmesan cheese
- ⅓ cup plain nonfat Greek yogurt
- 2 tbsp chopped fresh basil
Instructions
- Place the sweetpotatoes on a microwave-safe plate. Poke each a few times with a fork, then cover with a damp paper towel. Microwave for 4-5 minutes, until mostly tender but still slightly firm (they will continue to cook in the next steps). Cut into ½-inch chunks.
- Heat the butter in a large pot over medium heat. Add the chopped sweetpotatoes, garlic, paprika, red pepper, oregano, salt, and black pepper. Cook for 2 minutes, until fragrant, stirring often.
- Add the white beans, broth, and sundried tomatoes. Cook for 5 minutes, stirring occasionally.
- Add the spinach and cook for 1-2 minutes, until lightly wilted.
- Stir together the milk and the cornstarch in a measuring cup. Add to the pot along with the parmesan cheese. Cook for 1-2 minutes until hot throughout, then remove from heat and stir in the Greek yogurt.
- Garnish with basil and enjoy!
Notes
- Serve as-is, or alongside rice, cauliflower rice, naan, quinoa, or any homemade bread/flatbread.
- Store leftovers in the refrigerator for up to 4 days.
- The nutrition analysis below assumes most of the oil is drained from the sun-dried tomatoes and assumes the use of lower-sodium canned beans. It should be used only as an estimate.
Nutrition
Calories: 495kcal