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Za’atar White Bean Stuffed Sweet Potatoes

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4
Calories: 590kcal
Author: Nisha Vora


  • 4 large sweet potatoes
  • Za’atar Blistered White Beans (recipe below)
  • Gremolata (recipe below)
  • 1/4 cup (~60g) tahini

Optional Toppings

  • Pickled red cabbage or sauerkraut
  • Watermelon radishes or thinly sliced raw beets
  • Microgreens

Za’atar Blistered White Beans

  • 1 tablespoon minced fresh thyme
  • 1 tablespoon toasted sesame seeds*
  • 1 teaspoon ground sumac
  • 1/4 teaspoon coarse salt
  • 4 teaspoons olive oil, divided
  • 1 medium yellow onion, diced
  • ½ teaspoon sea salt, divided
  • 2 garlic cloves, minced
  • 1 (15-ounce) can of cannellini beans, rinsed and dried thoroughly
  • Juice of 1/2 medium lemon


  • 1 cup loosely packed Italian flat-leaf parsley leaves
  • 3 cloves garlic
  • 2 small organic lemons (or 1 extra large lemon)


  • Preheat the oven to 400°F (or 204°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until the potatoes are fork tender but not falling apart.
  • Once the potatoes are cool enough to handle, slice them in half and top with the Za’atar Blistered White Beans, Gremolata, and any optional toppings. Spoon a tablespoon tahini over each potato. If desired, you can scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings.
  • Make the Za'atar. In a small bowl, mix together the minced fresh thyme, toasted sesame seeds, sumac, and 1/4 teaspoon coarse sea salt. Set aside 1 tablespoon of the seasoning for the beans; store any leftovers in a small container in the pantry.
  • Make the Za'atar White Beans. Heat 2 teaspoons of olive oil in a 12-inch nonstick skillet over medium-high heat. You will need to use more oil if you are using a stainless-steel skillet. Once the oil is shimmering, add the diced onion and ¼ teaspoon of the salt, and cook for 7-9 minutes, until the onion is golden brown and soft. Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning. Remove the onion mixture from the pan.
  • In the same skillet, add the remaining 2 teaspoons olive oil and ensure that the entire pan is coated with the oil. Add the rinsed and dried beans in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Then use a flat spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered.
  • Stir the reserved onion mixture back into the skillet, along with the remaining ¼ teaspoon salt, lemon juice, and 1 tablespoon of the Za’atar seasoning. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.
  • Make the gremolata. Finely chop the parsley. Using a Microplane, grate the garlic directly over the parsley and then zest the lemon(s) on top. Mix the garlic and lemon zest into the parsley and chop the parsley until finely minced.


*To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 4 to 5 minutes.