Marcus Samuelsson's Spicy Sweet Potatoes and Green Beans
Sweet Potatoes and Green Beans With a Kick
Chef Marcus Samuelsson shares his recipe for an inventive side dish from his new cookbook, "The Red Rooster Cookbook: The Story of Food and Hustle in Harlem."
"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," he writes. "Carrots make the sweet potatoes even sweeter, and the beans provide crunch and a great color contrast."
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.
Copyright 2016 by Marcus Samuelsson. Photographs by Bobby Fisher. Houghton Mifflin Harcourt Publishing Company.