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Already planning your Thanksgiving menu? This colorful dish from Marcus Samuelsson elevates sweet potatoes into a sensational side dish with Ethiopian flare. It's kid-friendly, vegetarian, and absolutely delicious!
The recipe is from Samuelsson's book The Soul of a New Cuisine, which is being sold in our Fifth Street Market Store and will be featured in our upcoming gift baskets.
Photo Credit: Lindsay Hunt
1. Preheat the oven to 350 degrees F. Toss the garlic and sweet potatoes with the peanut oil in a roasting pan. Roast for 20 minutes, or until the garlic is tender. Remove and reserve the garlic. Continue roasting the sweet potatoes until tender, about 25 minutes.
2. While the sweet potatoes are roasting, if using fresh green beans, bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice and water. Add the beans to the boiling water and blanch for 2 minutes. Drain the beans and plunge into the ice bath to stop the cooking and set the color. Drain and set aside.
3. When the sweet potatoes are done, transfer them to a large bowl, add the roasted garlic, and mash with a fork to a chunky consistency.
4. Melt the butter in a large saute pan over medium heat. Add the ginger, carrots, onion, and jalapeanos and saute, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the water and bring to a simmer, then reduce the heat and simmer gently until the carrots are tender, about 10 minutes. (If using frozen green beans, add them with the carrots.)
5. Stir in the berbere or chili powder and mashed sweet potatoes, then add the blanched green beans and cook, stirring, until heated through. Stir in the chives and salt and transfer to a serving bowl.
6. Drizzle the vegetables with the olive oil and serve.