Loaded Baked Sweet Potatoes
Ingredients
- 4 medium sweet potatoes (each 8 to 10 ounces), scrubbed
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 8 ounces broccoli rabe, tough ends trimmed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- ¼ cup sliced pepperoncini, plus brine for drizzling (from a 16-ounce jar)
- Flaky salt, such as Maldon, for serving
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