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Twice-Baked Sweet Potatoes with Sage-Garlic Butter & White Bean Salad
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2 or 4 Serving Dinner

Twice-Baked Sweet Potatoes

with Sage-Garlic Butter & White Bean Salad

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Less Prep High Fiber Bone Health
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
540
FAT
28g
CARBOHYDRATES
64g
PROTEIN
19g

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INGREDIENTS

  1. 2 sweet potatoes, halved lengthwise
  2. 2 tbsp hazelnuts, chopped
  3. 13.4 oz butter beans, drained and rinsed
  4. 2 oz teen spinach
  5. 1/4 cup romesco sauce
  6. 2 tbsp vegan butter
  7. 0.25 oz fresh sage, leaves minced (divided)
  8. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  9. 2 tbsp vegan parmesan
  10. 4 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (almond, cashew, hazelnut)
Tools: Medium saucepan, Foil-lined baking sheet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
540
FAT
28g
CARBOHYDRATES
64g
PROTEIN
19g

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INSTRUCTIONS

1
Roast the sweet potatoes and nuts

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.

2
Make the white bean salad

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.

3
Make the sweet potato filling

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.

4
Stuff and serve

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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