Sage Roasted Sweet Potato Vegetable Pot

Rooted in American harvest cooking, this sage-kissed vegetable pot lets sweet potatoes roast alongside onions and carrots in a single Dutch oven. Cannellini beans, kale, and tart cranberries round out a cozy dinner built for weekend gatherings.

Serves 6 · 25 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 52g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lb sweet potatoes
• 1/4 cup packed leaves fresh sage
• 1 large yellow onion
• 3 celery stalks
• 3 medium carrots
• 5 garlic cloves
• 4 cups vegetable broth
• 1 can (15 oz), drained cannellini beans
• 1 bunch kale
• 3 tbsp olive oil
• 3/4 cup fresh cranberries
• 2 tbsp lemon juice
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Heat olive oil in a heavy Dutch oven or large pot over medium heat until it shimmers.
2. 2Add diced onion, sliced celery, and sliced carrots; cook, stirring occasionally, until the onion turns translucent and the edges soften, about 6 to 8 minutes.
3. 3Stir in minced garlic and most of the chopped sage; cook just until fragrant, about 1 minute, taking care not to brown the garlic.
4. 4Add cubed sweet potatoes (peeled and cut into 3/4-inch pieces), salt, pepper, and red pepper flakes; toss to coat in the aromatic oil.
5. 5Pour in the vegetable broth, bring to a gentle simmer, then cover and cook for 15 minutes until the sweet potatoes are nearly tender when pierced.
6. 6Stir in the drained cannellini beans and halved fresh cranberries; simmer uncovered another 8 to 10 minutes so the berries soften and release tart bursts into the broth.
7. 7Fold in torn kale leaves and cook just until wilted and bright green, 2 to 3 minutes.
8. 8Finish with lemon juice and the remaining fresh sage; taste and adjust seasoning so the pot tastes bright and herby.
9. 9Ladle into wide bowls or keep in the pot for the table so everyone can help themselves to this shareable, produce-forward main.