Roasted Sweet Potato Vegetable Stew

Mediterranean tables often lean on humble roots and beans for comforting one-pot dinners. Here, oven-roasted sweet potatoes meet fresh sage, smoked paprika, and creamy cannellini beans for caramelized depth in every spoonful.

Serves 5 · 20 min prep · 45 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 48g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.75 lb sweet potatoes
• 3 tbsp fresh sage leaves
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 1 (14.5 oz) can canned diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can canned cannellini beans
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice

Instructions

1. 1Preheat the oven to 425°F. Peel the sweet potatoes and cut them into 1-inch cubes. Toss on a sheet pan with one tablespoon of olive oil, salt, and half the sage leaves torn by hand.
2. 2Roast the sweet potatoes until the edges caramelize and the centers are tender when pierced, 25 to 30 minutes, stirring once halfway.
3. 3Meanwhile, dice the onion, carrots, and celery into even small pieces. Mince the garlic and finely chop the remaining sage.
4. 4Heat the remaining olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery and cook, stirring often, until the onion turns translucent and the vegetables soften, about 8 minutes.
5. 5Stir in the garlic, chopped sage, and smoked paprika; cook just until fragrant, 45 to 60 seconds.
6. 6Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a lively simmer, then reduce the heat to maintain a gentle bubble.
7. 7Drain and rinse the cannellini beans. Add them to the pot along with the remaining salt and pepper. Simmer uncovered for 12 to 15 minutes so the flavors marry and the broth reduces slightly.
8. 8Fold the roasted sweet potatoes into the stew, scraping any caramelized bits from the pan into the pot. Simmer 3 to 4 minutes more so the potatoes warm through without falling apart.
9. 9Turn off the heat and stir in the lemon juice. Taste and adjust salt if needed.
10. 10Ladle into bowls. The stew should look brothy yet hearty, with bright orange sweet potato cubes and flecks of sage throughout. Serve hot.