White Bean Masala Smothered Sweet Potato

White Bean Masala Smothered Sweet Potatoes |

5 from 4 reviews

A well-round vegan meal that relies on a flavorful homemade masala paste. The paste can be made in an extra large batch and frozen for a few months making this recipe easy to throw together for a weeknight dinner.



Masala Paste

  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons coriander seeds
  • 2 inch piece of ginger (peeled and minced)
  • 1/8 to 3 teaspoons red peper flakes (see note)
  • 1 tablespoons smoked paprika
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 2 tablespoons peanut oil (or other nut oil)
  • 2 tablespoons tomato paste
  • 1/3 cup packed cilantro leaves

Sweet Potatoes

  • 2 large sweet potatoes
  • 1 teaspoon olive oil

White Bean Masala

  • 2 teaspoons olive oil
  • 1 small yellow or white onion ((150g) minced)
  • 1 clove garlic (minced)
  • 1 cup crushed tomatoes
  • 1/2 cup whole coconut milk
  • 1/2 cup low-sodium vegetable broth
  • 2 cups cannellini beans (drained and rinsed if using canned)
  • 2 cups packed and shredded kale (2 ounces)
  • Cilantro (for serving)


  1. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
  2. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Pulse a couple more times to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Measure ⅓ cup of the paste and save the rest for later use.
  3. Preheat oven to 400˚F. Scrub the sweet potatoes and slice in half. Toss with olive oil and salt. Place cut-side down on a sheet tray covered with parchment paper and roast until tender, 30 to 40 minutes depending on the size of the potatoes
  4. Heat a dutch oven over medium heat. Add the olive oil followed by the minced onion. Stir and cook until the onions are translucent, 5 or so minutes. Stir in the garlic and cook for a minute more.
  5. Stir in masala paste, cooking for a minute, then add crushed tomatoes, coconut milk, and vegetable broth. Bring to a boil, reduce to a simmer, and add the beans. Cook for 5 minutes then add the shredded kale, cooking for another 5 minutes or so until the kale has wilted.
  6. Once the sweet potatoes are done, spoon the white bean mixture over the sweet potatoes. Sprinkle with cilantro and serve.


Tips & Tricks: Make the masala paste ahead of time to make this dish even easier. The paste freezes well and will last for a few months.

Stock up: get the pantry ingredients you will need: vegetable broth, crushed tomatoes, white beans

Nutrition: see the information.