Blistered Green Beans & Sweet Potatoes With Tahini

May 10, 2024Josh Allen
Blistered Green Beans & Sweet Potatoes With Tahini

Are you tired of the same old boring side dishes? Looking to add a little pizzazz to your plate? Well, look no further! Today, we're diving into the world of blistered green beans and sweet potatoes with a delicious tahini twist. Get ready for a flavor explosion that will have your taste buds doing a happy dance!

Makes: 6 servings

Cook Time: 1 hr 10min


  • 1/4 C Tahini
  • 1 lb Sweet Potatoes, scrubbed
  • 1 Large Lemon
  • Add Salt and Pepper, to taste
  • 3 Tbsp Extra Virgin Olive Oil
  • 1lb green beans, trimmed
  • 2 garlic cloves, grated
  • Flakey sea salt for serving (optional)
  • Mild chili flakes for serving (optional)


  1. Heat the oven to 425ºF. Poke the sweet potatoes a few times with a fork and place on a sheet pan. Roast the potatoes until fork-tender, 35 to 45 minutes. Set aside to cool.
  2. Zest the lemon into a small bowl, then whisk in the tahini and 3 to 5 tablespoons of water, one tablespoon at a time (the exact amount depends on your brand and temperature of the tahini), until the mixture becomes smooth and thick, almost like Greek yogurt, and lightens in color. Season with salt and pepper and set aside.
    Halve the lemon and set aside.
  3. In a large bowl, toss the green beans with 1 tablespoon of the olive oil. Heat a large cast-iron skillet over medium-high and add the beans. Cook, tossing every few minutes, until charred, 4 to 6 minutes. Transfer back to the bowl, and toss in the grated garlic. Juice the lemon over the beans, season with salt and pepper, and set aside.
  4. Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high.
    Slice or tear the sweet potatoes into irregular 2-inch pieces and cook, turning occasionally, until well browned all over, 5 to 8 minutes. Remove from the heat and season with salt and pepper.
  5. When ready to serve, smear the tahini mixture onto a large serving plate. Scrape the beans onto the plate and arrange the sweet potatoes on top. Sprinkle with flaky sea salt and chile flake if using.
Author: Rebecca Firkser |

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