Potato & Sweet Potato Bake with Caramelized Onions, Beans, and Toasted Pecan Topping
A holiday-worthy potato and sweet potato bake layered with caramelized onions, white beans, fresh herbs, and a crisp pecan-panko topping. Rich, cozy, and satisfying without being heavy.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoons olive oil
- 4 large yellow onions thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 cup cooked white beans cannellini, butter beans, or Great Northern
- 2 medium sweet potatoes about 1 pound, peeled and thinly sliced (about ⅛-inch thick)
- 2 medium russet or Yukon Gold potatoes about 1 pound, peeled and thinly sliced (about ⅛-inch thick)
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg or ground nutmeg
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- Toasted Pecan-Panko Topping
- ½ cup panko breadcrumbs
- ¼ cup finely chopped pecans
- 1 tablespoon olive oil
- Pinch of kosher salt
Instructions
- Preheat the oven to 375F (190C).
- Heat 3 tablespoons olive oil in a 10-inch cast-iron skillet over medium-low heat. Add the sliced onions, ½ teaspoon kosher salt, and red pepper flakes. Cook for 35–45 minutes, stirring occasionally, until the onions are deeply golden and significantly reduced. Spread evenly across the bottom of the skillet.3 tablespoons olive oil, 4 large yellow onions, ½ teaspoon kosher salt, 1 teaspoon red pepper flakes
- Scatter the white beans evenly over the caramelized onions, leaving them whole.1 cup cooked white beans
- Remove the leaves from one sprig each of the rosemary, thyme, and sage and finely chop. Leave the remaining sprigs whole.2 sprigs fresh rosemary, 2 sprigs fresh thyme, 2 sprigs fresh sage
- In a large bowl, combine the sliced sweet potatoes and russet potatoes with the remaining 1 tablespoon olive oil, remaining ½ teaspoon kosher salt, black pepper, nutmeg, and the chopped herbs. Toss gently until evenly coated.1 tablespoons olive oil, ½ teaspoon kosher salt, 2 medium sweet potatoes, 2 medium russet or Yukon Gold potatoes, 1 teaspoon freshly ground black pepper, ¼ teaspoon freshly grated nutmeg
- Arrange the potato slices vertically in the skillet over the bean layer, alternating sweet potatoes and russets to create a spiral pattern. Tuck the whole herb sprigs between slices.
- Cover the skillet tightly with a lid or foil and bake for 50 minutes, until the potatoes are tender when pierced with a knife.
- While the bake cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the panko breadcrumbs and chopped pecans. Toast, stirring constantly, until golden and fragrant. Season lightly with salt and remove from heat.½ cup panko breadcrumbs, ¼ cup finely chopped pecans, 1 tablespoon olive oil, Pinch of kosher salt
- Remove the foil or lid from the skillet and sprinkle the toasted pecan-panko topping evenly over the potatoes. Return the skillet to the oven and bake uncovered for 20–25 minutes, until the topping is crisp and the edges of the potatoes are golden.Toasted Pecan-Panko Topping
- Let rest for 10 minutes before serving. Remove and discard the whole herb sprigs. Serve warm.
Notes
Notes
The onions and topping can be prepared earlier in the day and added just before baking.
Leftovers reheat well and are especially good served warm over greens.
Slice the potatoes evenly for the most consistent texture.
Nutrition Disclaimer: Nutrition facts are calculated using an online tool and should be considered estimates.
The onions and topping can be prepared earlier in the day and added just before baking.
Leftovers reheat well and are especially good served warm over greens.
Slice the potatoes evenly for the most consistent texture.
Nutrition Disclaimer: Nutrition facts are calculated using an online tool and should be considered estimates.
Nutrition
Calories: 260kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 360mgPotassium: 650mgFiber: 5gSugar: 5gVitamin A: 8114IUVitamin C: 9mgCalcium: 70mgIron: 2mg
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