Baked Beans with Spiralized Sweet Potatoes

gluten freeveganvegetarian
Baked Beans with Spiralized Sweet Potatoes

Baked Beans with Spiralized Sweet Potatoes

Many people ask me if I’m Paleo, Gluten-Free or Vegetarian. I get the question a lot, because my food tends to skew more veggie-friendly and gluten-free.

However, I’m an omnivore, I eat everything. From quinoa to pizza to the occasional sausage dinner, I eat all food groups, in moderation.

I don’t think I could ever be Paleo. I eat a LOT of lentils, beans, and grains. Like, it’s a huge part of my diet. If I were to cut out those food groups, I think I’d starve, because I wouldn’t want to supplement them with the alternative (higher animal protein intake.)

Today’s dish is a perfect example of my love for beans. This dish is literally a plate of fiber-filled beans! The sweet potatoes make this dish hearty and perfect for dinner or just light enough for a power lunch.

Baked Beans with Spiralized Sweet Potatoes

Beans are a healthy form of protein, sweet potatoes are packed with nutrients like antioxidants, and the tomatoes and green chiles pack in lots of flavorful, so that this one-pan dish does not disappoint. (Well, almost one pan – at one step, you have to set the cooked sweet potatoes aside on a plate.)

I’ve never worked much with canned green chiles before, but they kept staring me in the face at the grocery sore, so I decided to give them a try – and they infuse so much spicy flavor, they’re a great, low maintenance way to cook! You could substitute with fresh green chiles, of course. But who has the time for that? 😉

I’m actually currently in North Carolina (well, if you’re reading this on Sunday, March 26th, haha) – I went down for a women’s entrepreneurship event at my alma mater, Wake Forest University. I’m speaking on a panel with other female founders and then running a fun spiralized demo!

Baked Beans with Spiralized Sweet Potatoes

I’m most excited to share this part of my life with Lu. He’s never been down to Wake Forest, and I can’t wait for him to see how glorious life was down south! When Lu and I met, it was well after college (we met in 2012 and I graduated in 2009), so it’ll be cute to get nostalgic.

Hope everyone has a great Sunday! And of course, if you want to follow along to my adventures, follow me on Instagram and Snapchat for life after hours and in between 🙂

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 6

Baked Beans with Spiralized Sweet Potatoes

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon extra virgin olive oil
  • 1 pound sweet potatoes, peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1/4 teaspoon paprika
  • 1/2 cup diced white onions
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 4.5oz can chopped green chiles (or use fresh ones)
  • 14.5oz can diced tomatoes
  • 14.5oz can tomato sauce
  • 1 15oz can pinto beans
  • 1 15oz can red kidney beans
  • 1 avocado, sliced
  • chopped cilantro, to garnish


  1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles. Season with salt, pepper, and paprika. Toss well and let cook, tossing occasionally, until noodles cook through, about 10 minutes.
  2. Once noodles are done, set aside on a plate and immediately add in the white onions. Let cook until translucent, about 5 minutes. Then, add in the oregano, garlic, green chiles, tomatoes, tomato sauce, and beans. Bring to a boil and once boiling, reduce heat to a medium-low simmer and let cook, stirring occasionally, until sauce thickens.
  3. Once sauce is thickened, add back in the sweet potato noodles and toss well to combine. Cook for another 2-4 minutes or until sweet potato noodles warm up.
  4. When ready to serve, garnish with avocado and cilantro.


Per serving (1 out of 6) - Calories: 334, Fat: 8g, Saturated Fat: 1g, Carbs: 57g, Fiber: 15g, Sugars: 12g, Protein: 13g, Sodium: 971mg

Baked Beans with Spiralized Sweet Potatoes

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Lara says:
Hi Ali, This looks awesome!! Does the dish safe well?
Debra says:
Good Morning Ali, Thank you again for another fantastic meal. I am vegetarian. I do eat lots of beans and lentils too, so I highly appreciate this recipe.. I also eat fish and seafood. I do not eat grains at all. I been grain free one year as of Friday..I am not paleo either..I discovered recently grass fed milk, yogurt, cheeses by organic valley. I am starting to buy those now also. Still in limited availability. Struck gold at Whole Foods the other day with those products...Have a great Sunday!
Ali Maffucci says:
Debra, glad you liked the recipe!
RuthDetroitArea says:
hi - I decided to fix this early in the day and refrigerate in 2-quart casserole/lid until suppertime. Of course I had to give it a taste when I first fixed it - it's delicious! I had to sub Great Northern Beans for the pintos, and I don't have the garnish ingreds, but other than that I had everything on hand and it worked out fine. THANKS! ~ ruth
Ali Maffucci says:
Happy to hear it worked out well, Ruth!
Jana G McBride says:
I'm pretty sure you mean alternative, not alliterative. :-)
Jane says:
Just to be clear, for those who don't know, eating paleo would require more healthy fats and carb rich veggies, in addition to the extra animal protein to make up for the lack of grains. Paleo gets such a bad wrap for being so "meat centric" and it's really not!
Ali Maffucci says:
Of course! But when you take out a huge protein group (legumes, etc), you have to supplement with other proteins, and veggies can't 100% take the place of a protein group!
Nancy Davis says:
This dish looks delicious! Can't wait to try it! Even my husband the meat eater is on board. Yes, beans are cheap tasty and a great alliterative to meat. Thanks Alli! Supporting you all the way.
Maria Consuegra says:
Hi Ali, can I replace sweet potato for carrot or something else? It's no so easy to find in my country. Thank's in advance
Debbie Campbell says:
Oh my gosh! Made this tonight for dinner... it was delicious! I used smacked paprika, which gave it a nice smoky BBQ flavor. Thanks for this recipe, it's a keeper!
John F. says:
Made this last night and was amazing. The 1st thing it made me think of was it tasted like a spin on pasta fagoli. This is my new favorite sweet potato dish... very hearty. Thanks for the recipe.

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