Sweet Potatoes and Green Beans

If cozy comfort had a flavor, it would be these Sweet Potatoes and Green Beans — sweet, savory, and perfectly roasted.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 167kcal

Author Julia Maz

Ingredients

For Sweet Potatoes:

1 ½ lbs sweet potatoes, peeled and cut into ¾ inch (2 cm) cubes (680 g)
1 ½ tbsp olive oil (22 ml)
½ tsp salt (3 g)
⅓ tsp black pepper (1 g)
1 tsp smoked paprika (2 g)
½ tsp cumin (1 g)

For Green Beans:

1 lb fresh green beans, trimmed (450 g)
½ tbsp olive oil (7 ml)
4 garlic cloves, minced (12 g)
¼ tsp salt (1.5 g)

Instructions

Peel and cut the sweet potatoes into medium cubes (about ¾ inch / 2 cm). Place the potatoes in a bowl, add olive oil, smoked paprika, cumin, salt, and black pepper, then toss to coat well.
1 ½ lbs sweet potatoes, peeled and cut into ¾ inch (2 cm) cubes, 1 ½ tbsp olive oil, ½ tsp salt, ⅓ tsp black pepper, 1 tsp smoked paprika, ½ tsp cumin
Spread the sweet potatoes on a baking sheet in a single layer and bake at 400°F (200°C) for 15 minutes.
In the same bowl, mix green beans with olive oil, garlic, and salt.
1 lb fresh green beans, trimmed, ½ tbsp olive oil, 4 garlic cloves, minced, ¼ tsp salt
Add the green beans to the baking sheet with the sweet potatoes and gently stir. Return to the oven for 15–20 minutes, until the sweet potatoes are caramelized and the beans are tender-crisp. Serve warm.

Video

Notes

🔀 Recipe Variations

🌽 Add corn kernels: they roast up sweet and golden, making the dish even more colorful.
🍄 Mix in mushrooms: for a savory, hearty twist that balances the sweetness of the potatoes.
🍋 Finish with lemon zest: a sprinkle of zest adds brightness and freshness before serving.
🌶️ Go spicy: toss in chili flakes or cayenne for a gentle kick of heat.

🫙 Storage & Make-Ahead

🧊 Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days.

♨️ Reheat:

Warm them in the oven at 375°F (190°C) for 8–10 minutes, or until heated through and slightly crisp again.

⏳ Make-ahead tip:

You can peel and cube the sweet potatoes a few hours in advance, and trim the green beans ahead of time. Store them separately in the fridge until ready to roast.

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