Do sweet potatoes and green beans go together?

Absolutely. They're two common vegetables at a holiday meal for good reason. The sweet potatoes are earthy and tender while the beans have some crunch and crispness to then. For that reason, they balance each other well when cooked together in a single dish. It saves time, too.

What goes well with sweet potatoes?

Maple syrup or brown sugar go well with sweet potatoes because they bring out the natural sweetness of the vegetable. Nuts like pecans and walnuts can add crunch to balance their soft texture. Woody herbs offset the sweetness and help a dish keep fresh. Other vegetables, like green beans can offer a varying texture and keep a sweet potato dish interesting.

How to cook green beans with sweet potatoes?

Start by simmering cubed sweet potatoes in some broth in a pan on top of the stove. Cover for a few minutes before adding the beans. Cook until the beans are tender, adding maple syrup and butter towards the end to create a sweet, buttery glaze.

One Pan Sweet Potatoes and Green Beans

Description

Sweet potatoes and green beans are simmered in broth and finished with maple syrup, butter, sage, and toasted pecans for a cozy fall side.

Ingredients

Units Scale

2 medium sweet potatoes (1 1/2 pounds)
3/4 pound green beans
1/2 cup pecans, roughly chopped
1 cup chicken or vegetable broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons maple syrup
1 tablespoon finely chopped fresh sage

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Instructions

Prep the vegetables: Peel the sweet potatoes and cut them into roughly ¾-inch cubes. Trim off the stem end of the green beans and then cut them in half.
Toast the pecans: In a large skillet over low heat, add the pecans and toast, stirring often, until fragrant, about 5 minutes. Transfer to a bowl and set aside.
Simmer the vegetables: In the empty skillet, combine the sweet potatoes, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and cook for 5 minutes, until the sweet potatoes are just tender. Add the green beans, cover again, and cook for another minute.
Glaze and brown: Uncover the pan. Add the butter, maple syrup, and sage. Increase the heat to medium-high and cook, stirring often but gently, until the butter and syrup form a glaze and the vegetables are tender, about 2–4 more minutes.
Finish: Sprinkle over the toasted pecans and a little more salt, to taste, before serving warm.

Notes

Be gentle when tossing the sweet potatoes and green beans around the pan towards the end of cooking, as the potatoes will be soft and can be easily squished.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dishes
Method: Stove Top
Cuisine: American