When was the last time your dinner surprised you? This recipe for a Twice Baked Sweet Potato with White Bean Gravy will do just that. It looks and tastes like an indulgent, forget-about-your-workout type of dinner. But it’s packed with nutrition – protein, vitamin A, iron and fiber – to name a few, and it’s a fat free recipe.
I initially came up with this recipe for a meal plan, a customized dietary guide for a client who is trying to increase his energy levels through a plant-based diet. The goal for this set of meal plans is to create recipes that can be made ahead of time, boost appetite, and cut out processed foods and added sugars.
If you have a day or a few hours, when you park yourself in the kitchen and bust out some prep to make weeknight dinners easier, this recipe is a must. The sweet potatoes are twice baked, so the first bake – when they are cooked through – can be done in advance. This cuts about 40 minutes off of the cook time and helps you get a healthy dinner on the table in no time flat!
Here’s why I am obsessed with this recipe for Twice Baked Sweet Potato with White Bean Gravy:
- 8 ingredients, enough said
- I can prep it ahead of time
- It’s indulgent and healthy
- I usually have all the ingredients at home, they’re my pantry staples
- All of the ingredients are super cheap
Before I jump into the recipe, we need to talk about this gravy. Normally gravy is laden with fat (typically from an animal), cooked into a roux with flour and thinned out with broth. The white beans give this recipe a fatty, velvety texture that you would expect from a gravy, but with none of the fat! And, there’s no flour, so it’s naturally gluten free.
Twice Baked Sweet Potato with White Bean Gravy
- 4 large sweet potatoes
- 1/2 yellow onion, diced
- 2 cloves garlic, diced
- 1 tablespoon apple cider vinegar
- 1 15-ounce can white beans, drained and rinsed
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups vegetable broth
- Salt and pepper, to taste
- Preheat the oven to 425F. Wash the sweet potatoes and cut them in half lengthwise (pole to pole). Lay on a lined baking sheet, cut side down. Poke each half with a fork a few times. Bake for 15-20 minutes. Flip and bake for 15 more minutes, or until tender.
- Sauté the onion in a very small amount of oil. Cook for 3-5 minutes, until soft and translucent. Add the minced garlic and cook for 1 more minute. Add the vinegar and stir until it is almost completely evaporated/absorbed.
- Add the white beans and seasoning. Use your spoon to mash some of the beans and mix with the onions and garlic.
- Add the broth, bring to a boil and reduce to simmer. Add salt and pepper to taste. Stir and continue mashing some of the beans. Cook until thickened, about 10 minutes.
- Turn on the broiler in your oven, or if you don’t have a broiler, heat your oven to 500F. With the peel side of the sweet potato down, use a fork to sort of open up the sweet potato, but still keeping the shell in tact, as a sort of boat or vessel. Broil for 5-6 minutes, until heated up and slightly crispy on the edges.
- Plate the sweet potato (one serving is equal to a whole potato) and smother with gravy.
Tip: If you make the gravy ahead of time, you can add it to the potato before you broil it, so you heat everything up together. Just use a dish that will be able to collect any gravy that runs over the edge of the potato!