Recipe by Lindsay Hunt
Carrots make the sweet potatoes even sweeter, and the beans provide crunch and a great color contrast.
This is the side I cooked when President Obama came to dinner. It’s great with the short ribs or any meat that has a lot of sauce.
Total time: 40 Minutes
2 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 tablespoons grapeseed oil
6 garlic cloves, unpeeled
1 tablespoon berbere
½ pound green beans, trimmed and cut into 1-inch lengths
2 tablespoons Spiced Butter
1 medium red onion, chopped
½ cup chopped (½-inch) carrot
1 (3-inch) piece ginger, peeled and minced
2 jalapeño chiles, seeded and minced
Coarse kosher salt
1½ cups water
1 tablespoon chopped fresh chives
Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment.
Toss the sweet potatoes with the grapeseed oil and spread out on the baking sheet. Add the garlic and roast until the garlic is tender, about 20 minutes. Remove the garlic and continue roasting the sweet potatoes until they’re tender, another 20 minutes. Put the sweet potatoes in a bowl. Peel the garlic and add it to the sweets. Use a fork to make a chunky mash. Stir in the berbere.
While the potatoes are roasting, bring a saucepan of salted water to a boil and set up an ice bath. When the water is boiling, add the green beans. Bring back to a boil and blanch for 3 minutes. Drain the beans and plunge them into the ice bath. When they’re cool, drain them.
Melt the spiced butter in a large skillet over medium heat. Add the onion, carrot, ginger, jalapeños, and a pinch of salt and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the water and bring to a simmer. Cover and simmer until the carrots are tender and the water has just about cooked away, 10 to 15 minutes. Stir in the mashed sweets and the green beans and cook, stirring, until heated through. Stir in the chives and taste for salt. Serve hot.