Twice-Baked Sweet Potatoes
with Sage-Garlic Butter & White Bean Salad
INGREDIENTS
- 2 sweet potatoes, halved lengthwise
- 2 tbsp hazelnuts, chopped
- 13.4 oz butter beans, drained and rinsed
- 2 oz teen spinach
- 1/4 cup romesco sauce
- 2 tbsp vegan butter
- 0.25 oz fresh sage, leaves minced (divided)
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 tbsp vegan parmesan
- 4 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Place sweet potatoes on foil-lined baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast sweet potatoes, cut side down, until tender, 30 to 35 minutes. Set broiler to high for Step 3.
Toast hazelnuts in medium saucepan over medium heat until golden and fragrant, 3 to 5 minutes. Transfer to medium bowl, add butter beans, spinach, romesco sauce, and a pinch of salt and pepper, and stir to combine.
Melt butter in same saucepan over medium heat. Add just 1½ tsp sage and cook until fragrant, 3 to 4 minutes. Scoop flesh from roasted sweet potatoes and add to saucepan. Off heat, add herb garlic cheese, season to taste with salt and pepper, and stir to combine. (4-serving meal: use 1 tbsp sage). TIP: Keep remaining sage for your own use.
Stuff sage-garlic butter filling back into sweet potato skins and sprinkle with parmesan. Broil until spotted golden brown, 3 to 4 minutes. Divide white bean salad between serving plates and top with twice-baked sweet potatoes. Dig in! TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.
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