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Baked Sweet Potatoes with Cannellini Beans and Baby Spinach
Ingredients
  • 4 medium-size sweet potatoes, unpeeled, scrubbed and pricked all over with a fork
  • 15 ounces (1 can) cannellini beans, rinsed and drained
  • ¼ cup capers, drained
  • ¼ cup golden raisins
  • juice of ½ lemon
  • ½ teaspoon herbes de Provence
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • pinch of crushed red pepper flakes
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 4 cups packed fresh baby spinach and/or baby arugula
Steps
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