Description
This Sweet Potato White Bean Skillet is a hearty, nutrient-packed vegetarian dish perfect for a comforting weeknight meal. Featuring tender sweet potatoes, creamy cannellini beans, and vibrant kale simmered in fragrant herbs and vegetable broth, it’s both flavorful and wholesome. Finished with a touch of Parmesan and optional crusty bread, this skillet meal is easy to prepare in under 45 minutes and suitable for a variety of diets.
Ingredients
Vegetables & Aromatics
- 1 large sweet potato, peeled and diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups finely chopped kale, ribs removed
Liquids & Broth
- 2 tablespoons olive oil
- 1 1/4 cups vegetable broth, divided
Beans & Herbs
- 2 (15 oz) cans cannellini beans, drained
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh thyme
- 1/4 teaspoon crushed red pepper flakes
Seasonings & Garnish
- Kosher salt and black pepper, to taste
- 1/4 cup Parmesan cheese
- Crusty bread, for serving (optional)
Instructions
- Heat olive oil and cook sweet potato and onion: In a large skillet over medium heat, warm the olive oil. Add the diced sweet potato and onion, cooking for about 5 minutes while stirring occasionally until the vegetables start to soften and develop a light brown color.
- Add garlic and season: Stir in the minced garlic and cook for an additional minute until fragrant. Season the mixture with kosher salt and black pepper to taste.
- Simmer sweet potatoes: Pour in 1 cup of vegetable broth and cover the skillet. Reduce heat to low and let it simmer for 15 minutes, or until the sweet potatoes become tender when pierced with a fork.
- Add remaining ingredients and simmer: Stir in the remaining 1/4 cup broth, drained cannellini beans, kale, rosemary, thyme, and crushed red pepper flakes. Continue to simmer the mixture for 10 minutes, stirring occasionally to combine flavors and wilt the kale.
- Finish with Parmesan and serve: Remove the skillet from heat and stir in the Parmesan cheese. If desired, add a splash more broth for a soupier texture. Serve hot with crusty bread on the side if you like.
Notes
- If you prefer a spicier dish, increase the crushed red pepper flakes to 1/2 teaspoon.
- For a vegan option, omit the Parmesan cheese or substitute with a plant-based alternative.
- Feel free to swap kale with spinach or Swiss chard for a different leafy green flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- For added protein, consider topping the skillet with a fried or poached egg before serving.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
