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Green Beans With Sweet Potatoes - Recipe

Flavorful beans with bright colors and crisp textures.
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Green Beans With Sweet Potatoes Recipe
  • Place cranberries in a small bowl with 1 cup of orange juice. Let sit at room temperature for at least 30 minutes.
  • Melt 2 tablespoons of butter in a medium skillet.
  • Add nuts and toast lightly for approximately 10 minutes, stirring occasionally.
  • Transfer to a paper towel to cool.
  • When cool, crumble or chop into small pieces.
  • Heat oven to 450°.
  • In a bowl, toss sweet potatoes with olive oil and orange juice. Add salt and pepper to taste.
  • Spread potatoes out on a baking sheet and roast, stirring occasionally, until tender (10-15 minutes).
  • Set aside, meanwhile, bring 4-6 quarts of water with 1/4 cup of salt added to a boil.
  • Place the beans into the boiling water and cook until crisp tender (4-5 minutes). When finished, plunge into an ice bath to stop the cooking. Drain.
  • This recipe can be made ahead up to this point.
  • When ready to serve, strain cranberries reserving the orange juice.
  • Melt 6 tablespoons of butter in a 12 inch skillet.
  • Add chopped sage and allow to cook for 30 seconds, stirring to blend the flavors.
  • Add green beans and spread them out in the pan.
  • Cook for 2-3 minutes without stirring.
  • Add the cooked sweet potatoes, toasted nuts and strained cranberries.
  • Toss altogether and cook 2-3 minutes, stirring occasionally.
  • Add the reserved orange juice, stir well and cook until most of the liquid has evaporated (1-2 minutes).
  • Season with salt and pepper to taste.
  • Transfer to a serving dish.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
-1 cup dried cranberries
-1 1/4 cups orange juice
-1/3 cup walnut pieces
-1/3 cup pecan pieces
-3/4 pound sweet potatoes, 2 medium potatoes - peeled and cut into 1/4 cubes
-1/4 cup olive oil
-1/4 cup orange juice
-1/2 teaspoon salt plus 1/4 cup for boiling water
- fresh cracked pepper to taste
-1 1/2 pounds fresh green beans, trimmed - may use frozen
-6 tablespoons unsalted butter
-2 tablespoons finely chopped fresh sage