Sweet Potato and Black Bean Skillet with Crispy Sage
Ingredients
- 1 largesweet potato (about 12 ounces)
- 1 can (15 ounces)black beans (or cooked from dried)
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoonolive oil
- ¾ teaspooncumin
- ½ teaspoonsmoked paprika
- ¾ cupvegetable broth
- 6 leavesfresh sage
- 1 to tastesalt and black pepper
Prep
- 01
Cut 1 large sweet potato into 1/2-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the diced sweet potato and cook, stirring occasionally, until the edges begin to caramelize and soften, about 6 minutes.
- 02
Push the sweet potato to the side. Add the remaining 1 tablespoon oil to the empty part of the skillet, then add the diced onion and cook for 2 minutes until softened. Stir in the minced garlic, cumin, and smoked paprika, stirring constantly for 30 seconds until fragrant.
- 03
Add the black beans (drained and rinsed) and vegetable broth. Stir to combine, then bring to a simmer. Cook for 5–7 minutes, until the sweet potato is tender and the liquid has reduced slightly.
- 04
While the skillet simmers, crisp the sage: in a small dry pan over medium heat, place the sage leaves and toast for 1–2 minutes, pressing gently with a spatula until they darken slightly and smell toasty. Set aside on a paper towel.
- 05
Taste the skillet and season generously with salt and black pepper. Top with the crispy sage and serve warm, optionally with a dollop of Greek yogurt or over rice.
Spice Tips
For deeper warmth, add 1/4 teaspoon chipotle powder or a pinch of cayenne. A squeeze of fresh lime juice at the end brightens the whole dish. Crumbled feta or a sprinkle of toasted pepitas add richness and texture if you'd like extra substance.
Leftovers keep in the fridge for up to 3 days and taste even better the next day as flavors meld. Serve alongside rice, quinoa, or crusty bread to soak up the broth.