Oh, sweet potatoes. Seriously, is there anything they CAN’T do? I’ve roasted ’em, mashed ’em, even stuck ’em in smoothies (don’t judge!). But let me tell you, this Sweet Potato with Butter Beans Crunch? It’s a game-changer. I stumbled upon it when I was staring into my pantry, trying to figure out SOMETHING to make with, you guessed it, a lone sweet potato.
The creamy butter beans? They’re like little pillows of deliciousness that perfectly complement the sweet potato’s, well, sweetness! And the crunch? Wow! Total texture party in your mouth. Trust me, even my picky-eater nephew devours this. He calls it “orange yum-yums.” This dish is now a regular at our family gatherings, and it’s always a hit. You absolutely HAVE to try my Sweet Potato with Butter Beans Crunch recipe! You won’t regret it, I promise!
Why You’ll Love This Sweet Potato with Butter Beans Crunch
Okay, so why should you even bother making this thing? Let me tell you! It’s got like, a million things going for it. Seriously! Here’s the lowdown:
- Quick and Easy (duh!)
- Super Flavorful (sweet AND savory? Yes, please!)
- Vegetarian and Healthy (good for you AND tasty? Winning!)
- Totally Customizable (make it YOURS!)
Quick and Easy
Seriously, if I can make this after a long day wrangling toddlers, ANYONE can. It’s mostly just chopping and tossing. No fancy techniques required! You’ve got this!
Delicious and Flavorful
The sweetness of the sweet potato with the savory butter beans is just…chef’s kiss. And that crunch? Don’t even get me started! It’s like a party in your mouth, I swear!
Vegetarian and Healthy
Sweet potatoes are packed with vitamins (yay!), and butter beans are full of protein and fiber (double yay!). So you can feel good about eating this. It’s basically health food disguised as comfort food! For more information on the nutritional benefits of sweet potatoes, check out this USDA FoodData Central entry.
Ingredients for Your Sweet Potato with Butter Beans Crunch
Alright, ready to get started? Here’s what you’ll need. Don’t worry, it’s mostly stuff you probably already have!
- 1 large sweet potato, peeled and cubed (about 1-1/2 cups)
- 1 can (15 ounces) butter beans, drained and rinsed (trust me, rinse ’em!)
- 2 tablespoons olive oil (the good stuff!)
- 1/4 cup breadcrumbs (I use panko for extra crunch!)
- 1/4 cup chopped walnuts (or pecans, whatever you like!)
- 1 tablespoon chopped fresh parsley (dried works in a pinch!)
- Salt and pepper to taste (don’t be shy!)
How to Make Sweet Potato with Butter Beans Crunch: Step-by-Step Instructions
Okay, here comes the fun part! Let’s actually MAKE this deliciousness! Don’t worry, I’ll walk you through it. It’s easier than you think!
Preparing the Sweet Potato
First things first, let’s get that oven preheating to 400°F (200°C). Trust me, a hot oven is key for those perfectly roasted sweet potatoes. While the oven’s heating up, peel that sweet potato and chop it into bite-sized cubes. Toss those cubes with one tablespoon of olive oil, a pinch of salt, and a good grind of pepper. Don’t be afraid to get your hands dirty! Make sure every piece is coated.
Making the Butter Bean Crunch Topping
Now, for the crunch! In a bowl, mix together those drained and rinsed butter beans, breadcrumbs, chopped walnuts, parsley, and the remaining tablespoon of olive oil. Season with salt and pepper. Give it a good stir until everything’s nicely combined. My favorite part is smelling all those amazing aromas mixing together. Mmm!
Roasting the Sweet Potato with Butter Beans Crunch
Spread those sweet potato cubes on a baking sheet in a single layer. Pop ’em in the oven for 20 minutes, or until they’re tender and slightly browned. Careful, the baking sheet will be hot! Once the sweet potatoes are cooked, take ’em out and sprinkle that butter bean mixture all over them. Spread it out evenly so every sweet potato gets some crunchy love! Back into the oven it goes for another 10 minutes, or until that topping is golden brown and crunchy. You’ll know it’s ready when the kitchen smells absolutely divine! Let it cool for a minute or two (if you can wait that long!) and serve immediately. Enjoy!
Tips for the Best Sweet Potato with Butter Beans Crunch
Want to take your Sweet Potato with Butter Beans Crunch to the NEXT LEVEL? Of course you do! Here are a few little secrets I’ve learned along the way. First, don’t overcrowd the baking sheet! Give those sweet potatoes room to breathe so they can roast properly. Soggy sweet potatoes? No thanks!
Also, keep an eye on that topping in the last few minutes of baking. It can go from golden brown to burnt pretty quickly. Oops! And finally, a little squeeze of lemon juice right before serving? Trust me on this one. It brightens everything up and adds a little zing!
Ingredient Substitutions
Don’t have walnuts? No problem! Pecans, almonds, even sunflower seeds will work just fine. Out of parsley? A little dried oregano or thyme is a great substitute. And if you’re not a butter bean fan (gasp!), cannellini beans are a good alternative. For more bean inspiration, check out these butter bean recipes.
Adding Extra Flavor
Want to kick things up a notch? A dash of smoked paprika adds a lovely smoky flavor. Or, if you’re feeling brave, a pinch of chili flakes will give it a little heat. I sometimes add a sprinkle of garlic powder to the butter bean mixture for extra yum!
Frequently Asked Questions About Sweet Potato with Butter Beans Crunch
Got questions? I’ve got (hopefully!) answers! Here are a few things people always ask me about my Sweet Potato with Butter Beans Crunch.
Can I use different beans?
Absolutely! If you’re not feeling butter beans, cannellini beans or even chickpeas would work great. Just make sure you drain and rinse them well first. Nobody likes bean juice in their crunch!
How do I store leftovers?
If you’re lucky enough to HAVE leftovers (it rarely happens in my house!), just pop ’em in an airtight container in the fridge. They’ll keep for a few days. To reheat, I like to spread them on a baking sheet and warm them up in the oven. It helps keep the topping crunchy! You can microwave them, but they might get a little soggy.
Can I make this vegan?
Yep! Just swap out the breadcrumbs for a vegan-friendly version. And double-check that your olive oil is actually just olive oil (!) and you’re good to go. Easy peasy!
Serving Suggestions for Sweet Potato with Butter Beans Crunch
Okay, so you’ve got this amazing Sweet Potato with Butter Beans Crunch…now what do you eat it WITH? It’s awesome as a side dish with grilled chicken or fish. Or, throw it on top of a big green salad for a vegetarian main course! Honestly, it’s so good, I sometimes just eat it straight out of the pan. Don’t judge!
Disclaimer on Sweet Potato with Butter Beans Crunch Nutritional Information
Okay, so here’s the deal: nutritional info can vary a LOT based on brands and stuff, so don’t take those numbers as gospel, alright?
Enjoy Your Sweet Potato with Butter Beans Crunch!
Alright, my friend, go forth and make some Sweet Potato with Butter Beans Crunch magic! And hey, if you try it, PLEASE leave a comment and let me know what you think! I love hearing from you guys! Bonus points if you share a pic on social media! Happy crunching!
Sweet Potato with Butter Beans Crunch: Irresistible 2 Steps
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delightful Sweet Potato with Butter Beans Crunch. This dish combines the sweetness of sweet potato with the creamy texture of butter beans and a satisfying crunch.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 can (15 ounces) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 1/4 cup breadcrumbs
- 1/4 cup chopped walnuts
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender.
- While sweet potato is roasting, mix butter beans, breadcrumbs, walnuts, parsley, and remaining olive oil in a bowl. Season with salt and pepper.
- Once sweet potato is cooked, add butter bean mixture to the baking sheet.
- Bake for another 10 minutes, or until the topping is golden brown and crunchy.
- Serve immediately.
Notes
- You can add a dash of paprika for extra flavor.
- Use any type of nuts you prefer.
- Adjust seasoning to your liking.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
