Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes
A healthy, Italian-inspired stuffed sweet potato recipe with a fragrant white bean and pancetta mixture and zesty bruschetta topping.
Servings: 4 people
- 4 sweet potatoes
- ½ white onion diced
- 4 ounces pancetta or crumbled Italian sausage, or even tofu if you’re so inclined
- 1 – 15-ounce can white beans drained and rinsed (or 1 ½ cups homemade white beans)
- 4 cloves garlic separated (2 peeled and smashed, 2 minced)
- 1 tablespoon chopped fresh rosemary
- 2 cups diced tomato about 2 medium tomatoes
- 2 tablespoons chopped fresh basil
- 1 teaspoons olive oil
- ¼ teaspoon salt
- 1/8 teaspoon pepper
First, bake the sweet potatoes. Preheat the oven to 400 degrees Fahrenheit. Pierce each potato about four times with a fork and wrap individually in aluminum foil. Bake in 400 degree oven for 45 minutes to one hour, or until the potatoes feel soft to the touch. Remove from oven and set aside.
Add pancetta to a large sauté pan over medium-high heat on your stove. Cook until pancetta just starts to turn crispy.
Add white beans, the two smashed garlic cloves, and the fresh rosemary. Cook until mixture is heated through. Remove from heat and set aside.
Finally, make the bruschetta. Combine the two minced garlic cloves, tomatoes, basil, olive oil, salt and pepper in a small bowl.
Now it’s time to assemble. Slice each sweet potato in half and smash down slightly to make a good “cradle” for the toppings. Top generously with white bean and pancetta mixture and then finish off with bruschetta. Serve immediately.
- Wine Pairing Note: This light dinner would pair well with a number of wines because of the multitude of flavors. A creamy Chardonnay, an herbal Sauvignon Blanc, or a light Pinot Noir would all be fantastic options with this meal.
- You can bake the sweet potatoes up to a few days in advance of serving this recipe. Just store them in the refrigerator once they are baked and heat up in the microwave before serving.
- Canned or dried beans would work fine in this recipe. (Obviously, just cook the dried beans first.) Jazz whichever beans you use up with fresh rosemary and garlic to really make the flavors in this dish pop.
- You can prep the bruschetta topping for this recipe up to a day in advance and store it in a sealed container in the refrigerator.
Calories: 391kcal | Carbohydrates: 56g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 423mg | Potassium: 1235mg | Fiber: 11g | Sugar: 9g | Vitamin A: 18651IU | Vitamin C: 16mg | Calcium: 162mg | Iron: 5mg