Sweet Potato with Butter Beans Crunch
Experience the delightful flavors of our Sweet Potato with Butter Beans Crunch, a vibrant dish that brings together creamy sweet potatoes and crunchy butter beans for a satisfying meal. This recipe is perfect for any occasion, whether it’s a cozy dinner at home or an elegant gathering with friends. The natural sweetness of the ingredients shines through, enhanced by colorful toppings like pomegranate seeds and sun-dried tomatoes, making it not only delicious but visually appealing as well. Easy to prepare and packed with nutrients, this dish is versatile enough to serve as a main course or side, ensuring it fits seamlessly into your weekly meal rotation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 3–4 medium sweet potatoes
- 2 tbsp olive oil
- 1 can butter beans (drained and rinsed)
- ½ tsp salt
- ½ tsp paprika
- ½ cup pomegranate seeds
- ⅓ cup chopped sun-dried tomatoes in oil
- ¼ cup chopped parsley
- ½ of whole orange juice
- 2 tbsp tahini
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut the sweet potatoes in half lengthwise. Score the flesh, toss with olive oil and salt, and place skin side up on a baking sheet. Bake for 25-30 minutes until caramelized.
- In the meantime, mix drained butter beans with olive oil, salt, and paprika; spread on a lined tray and roast for 15-20 minutes until crispy.
- In a bowl, combine roasted butter beans with pomegranate seeds, sun-dried tomatoes, chopped parsley, and orange juice.
- Once sweet potatoes are done, top each half with the butter bean mixture and drizzle tahini before serving.
Nutrition
- Serving Size: 1/4 recipe (approximately 250g)
- Calories: 362
- Sugar: 9g
- Sodium: 568mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg