This 30-minute meal features tender sweetpotatoes and hearty white beans simmered in a creamy sun-dried tomato and parmesan sauce. Finished with fresh spinach, basil, and a touch of Greek yogurt for extra richness, this comforting skillet dish is perfect for a quick weeknight dinner.Recipe By Chrissy Carroll of Snacking in Sneakers
Servings: 4
Calories: 151kcal
Ingredients
Ingredients:
- 2 medium North Carolina sweetpotatoes
- 2 tbsp butter
- 3 cloves garlic minced
- ½ tsp smoked paprika
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cans lower-sodium white beans 15.5-oz each, drained and rinsed (i.e. Great Northern beans, butter beans, etc.)
- ¾ cup vegetable broth
- ⅓ cup chopped sun-dried tomatoes from a jar; oil drained
- 3 cups fresh spinach
- ¾ cup 1% milk
- 1 tbsp cornstarch
- ½ cup fresh grated parmesan cheese
- ⅓ cup plain nonfat Greek yogurt
- 2 tbsp chopped fresh basil
Instructions
Instructions:
- Place the sweetpotatoes on a microwave-safe plate. Poke each a few times with a fork, then cover with a damp paper towel. Microwave for 4-5 minutes, until mostly tender but still slightly firm (they will continue to cook in the next steps). Cut into ½-inch chunks.
- Heat the butter in a large pot over medium heat. Add the chopped sweetpotatoes, garlic, paprika, red pepper, oregano, salt, and black pepper. Cook for 2 minutes, until fragrant, stirring often.
- Add the white beans, broth, and sundried tomatoes. Cook for 5 minutes, stirring occasionally.
- Add the spinach and cook for 1-2 minutes, until lightly wilted.
- Stir together the milk and the cornstarch in a measuring cup. Add to the pot along with the parmesan cheese. Cook for 1-2 minutes until hot throughout, then remove from heat and stir in the Greek yogurt.
- Garnish with basil and enjoy!
Notes
Serve as-is, or alongside rice, cauliflower rice, naan, quinoa, or any homemade bread/flatbread.
Store leftovers in the refrigerator for up to 4 days.
The nutrition analysis below assumes most of the oil is drained from the sun-dried tomatoes and assumes the use of lower-sodium canned beans. It should be used only as an estimate.
Nutrition Facts
Amount per Serving
Calories
151
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Cholesterol
4
mg
1
%
Sodium
434
mg
19
%
Potassium
633
mg
18
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
6
g
12
%
Vitamin A
18516
IU
370
%
Vitamin C
10
mg
12
%
Calcium
150
mg
15
%
Iron
2
mg
11
%
Net Carbohydrates
26
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 151kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 434mg | Potassium: 633mg | Fiber: 4g | Sugar: 8g | Vitamin A: 18516IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg | Net Carbohydrates: 26g