Swiss Chard and White Bean Stuffed Sweet Potato -

This is such an amazing combo! The perfectly roasted sweet potato mixed with caramelized swiss chard and creamy white beans! A great dinner!

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 2
  • Cook Time:  40min


  • 2 Medium Sweet potatoes, halved horizontally
  • 2 Tbsp. Vegetable oil
  • 10 Cherry Tomatoes, halved
  • 1 Red Onion, peeled and sliced
  • 2 Cloves Garlic, peeled and chopped
  • 8 Stalks Swiss Chard, leaves and stems separated (both roughly chopped)
  • 2 Tbsp. Balsammic Vinegar
  • 1 Can White Beans, rinsed and drained
  • ¼ Cup Fresh Dill, chopped
  • Salt and Pepper to taste


  1. Preheat oven to 400 F (205 C).
  2. Drizzle the sweet potato halves with 1 Tbsp of the oil and a big pinch of salt and pepper. Place cut side down on a parchment lined baking sheet and bake at 400 F for 40 minutes until soft.
  3. Meanwhile, in a skillet over medium high heat, add the remaining tbsp of oil with the onions, garlic and cherry tomatoes. Sauté for 2 minutes until soft. Add the chopped swiss chard stems and water. Cook for 10 minutes until all the water has reduced. Add in the balsamic vinegar and cook 5 minutes more. Finally add in the white beans, swiss chard leaves and fresh dill. Season with salt and pepper and cook for 2 more minutes until the swiss chard leaves have wilted.
  4. To assemble, lightly loosen the centers of each sweet potato with a fork. Top with the bean mixture. Season with salt and pepper if desired.
  5. Place back in the oven at 400 F for 5 minutes just before serving.


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