Sweet Potato & Black Bean Skillet with Crispy Sage
Ingredients
- 1 poundsweet potato (medium-sized)
- 1 can (15 oz)black beans
- 3 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- ¾ cupvegetable broth
- ¾ teaspoonsmoked paprika
- ½ teaspooncumin
- 8 leavesfresh sage
- ·salt
- ·black pepper
- ½ wholelime
Prep
- 01
Peel and dice 1 pound sweet potato into 1/2-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Drain and rinse 1 can black beans.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add diced onion and cook for 3 minutes until softened, then add minced garlic and cook for 30 seconds.
- 03
Add the diced sweet potato, smoked paprika, and cumin. Stir and cook for 2 minutes to toast the spices.
- 04
Pour in the vegetable broth and drained black beans. Bring to a simmer, cover partially, and cook for 12–15 minutes until the sweet potato is tender.
- 05
While the skillet simmers, heat the remaining 1 tablespoon oil in a small pan over medium heat. Add sage leaves and cook for 1–2 minutes until fragrant and edges crisp. Transfer to a paper towel.
- 06
Season the skillet with salt and pepper to taste. Squeeze fresh lime juice over top.
- 07
Divide between bowls and top with crispy sage leaves before serving.
Spice Tips
For a warming kick, add 1/4 teaspoon cayenne pepper or red pepper flakes in step 3. A pinch of cinnamon (1/8 teaspoon) adds subtle sweetness that complements the potato nicely.
Pairs beautifully with a dollop of Greek yogurt or a simple green salad. Leftovers reheat well and taste even better the next day.