Savory Spinach and Baked Sweet Potatoes

Side dish or main course? You choose. Made with Butcher Boy Vegetable oil, this mixture of sweet potatoes, beans and spinach is a symphony of flavors and texture. Whether a supporting role or star of the meal, this dish will steal the show and leave you wanting more!

INGREDIENTS

2 sweet potatoes, scrubbed clean

2 T BUTCHE BOY VEGETABLE OIL

1 shallot, finely diced

1 14.5 oz can cannellini, great northern, or other white beans

½ t salt

½ t pepper

½ lemon, zested and juiced

Red pepper flakes, to taste

4 cups raw spinach

Shaved or grated Parmesan

DIRECTIONS

Preheat the oven to 400ºF.

Pierce each potato several times, wrap tightly in aluminum foil, and place in the oven. Bake at 400ºF for 45 minutes, or until potatoes are cooked through and soft in the center.

When the potatoes are almost done (about five minutes remaining), begin preparing the white beans and spinach.

Heat the vegetable oil in a large skillet over medium heat. Add shallot and cook for 3-4 minutes, or until the shallot is starting to soften and turn translucent. Add beans, salt, pepper, lemon zest, and red pepper flakes, and stir until the beans are warm. Put the spinach into the pan, cover with a lid, and cook for about 3 minutes, or until the spinach is wilting.

Place each potato into a bowl and slice in half. Top with the spinach and white bean mixture, and garnish with lemon juice and Parmesan.