Dry Rub Roasted Sweet Potatoes with Green Bean Slaw

 

 

Today I am sharing another recipe in my attempt to eat more plant-based whole-food meals.  Todays recipe for Dry Rub Roasted Sweet Potatoes with Green Bean Slaw is a delicious one which I adapted from one that I found in the cookbook, Smitten Kitchen Every Day.

It is a book that I love. Its filled with lots of simple and delicious recipes that are easy to make and no fuss, no muss for the most part. That is how I like to cook.  I did take the option of cutting the recipe in half as there is only one of me, and I knew that whilst I could eat one half of it myself, then I could scoop out the baked sweet potato from the other half to have with another meal on the next day, or even use it in a soup.  Waste not, want not!

 

The simplicity of the ingredients used for this recipe really appealed to me, right from the base of that beautifully roasted sweet potato with its dry rub gilded edges, to the fresh flavored salad which is served on top.  I love green beans also. They are another favorite vegetable of mine.

Smitten Kitchen did call these Sweet Potato Steaks, which is a bit of a stretch I suppose. I like to call a spade a spade. It is what it is and this is simply a beautifully roasted sweet potato,  scored and gilded with a deliciously smoky rub, topped with a crisp and vibrant tangy tasty green bean slaw.  A most appealing and not-in-the-least boring all-vegetable dinner.  (Or side if you are so inclined!)

Also this was my first time taking photos with my iPhone.  I am still not sure about how to transfer them from the phone to the blog. I ended up messaging them to myself and then saving them from there. If anyone knows an easier way to do it, do tell! I am always willing to learn new things!

WHAT YOU NEED TO MAKE DRY RUB ROASTED SWEET POTATOES

with green bean slaw

I know I say this all the time.  Very simple every day ingredients. There is nothing overly complicated or out of the ordinary here.

For the dry rub: (will make more than you need)

• 2 tsp dark soft brown sugar, packed
• 1/2 tsp coarse or kosher salt
• 1/2 tsp paprika
• 1/8 tsp ground cumin
• 1/8 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt
• 1/8 tsp spicy chili powder (I used ancho chili powder, you can also use cayenne)

For the sweet potatoes:

• 1 very large sweet potato (12 to 16 ounces/340 to 455g)
• olive oil
• 1 tsp cider vinegar

For the green bean slaw:

• 1/2 pound (230g) fresh green beans, trimmed
• salt and white pepper to taste
• 2 heaped TBS (25g) mayonnaise
• 1/2 TBS (7g) smooth Dijon mustard
• 1/2 TBS (7ml) cider vinegar
• 1/8 tsp celery seeds
• rocket leaves to serve (optional)

 

This rub is a really simple rub to make and I believe it would also be very good rubbed onto other things prior to roasting. You can adapt the spiciness of it by choice. Hot chili powder or mild, or even cayenne. Ancho chili powder gave it a slight smoky quality, which was quite nice. 

Once you have it all put together, you can give it a taste and adjust it as you see fit as far as heat or seasoning goes.

My sweet potato was really large. It was easily the size of two of my fists put together. Make sure you scrub it really well and then dry it off really well. A good sharp knife  will make the process of cutting the potato in half much easier, but still, do take care.

 

I confess I did not have any fresh green beans for the salad. I used a good quality organic frozen whole green bean that I can get in the organic freezer section of my grocery store. I simply added them to the boiling water and as soon as the water came back to the boil, I drained them well, rinsed and drained again. They were perfectly cooked and ready to slice as per the recipe.

I added the white pepper. I thought it would give a nice flavor and I was right.

 

I used Kewpie mayo as that is all I have in the fridge at the moment. I used Bragg Apple Cider vinegar and Maille Dijon mustard from France. Grey Poupon would be lovely.

One thing I have learned in this lifetime of mine is that the quality of the ingredients always speak for themselves. Use the best that you can afford and you will never be disappointed if the recipe is a good and sound one.

 

HOW TO MAKE DRY RUB ROASTED SWEET POTATOES

with green bean slaw

This only looks as if it should be complicated. It is in reality very simple to make. The three components each go together very easily and are a perfect match for each other.

Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some tinfoil or parchment paper, grease the paper/foil.

To make the rub, combine all of the ingredients in a small bowl, rubbing well together. Taste and adjust seasoning as required. Set aside.

 

Wash your sweet potato really well and dry. Cut in half lengthwise through the center. Using a sharp knife make diagonal cuts in the sweet potato, about 1/2 inch apart, and at least 1/2 inch deep across the surface of the potato, without cutting into the skin.

Repeat in the other direction to give you a diamond shaped pattern. Rub the surface of each sweet potato with some olive oil and then place cut side down onto the foil/paper.

Roast (cut side down) for 15 to 20 minutes.

Remove from the oven and flip them over. Brush the surface with the apple cider vinegar. Pat each half with 1 teaspoon of the rub.

Return to the oven and roast for a further 30 to 35 minutes, cut side up, until a sharp knife inserted feels no resistance and they are golden brown.

 

While they are roasting cook the green beans in lightly salted boiling water for 2 to 3 minutes. Drain well and rinse under cold water to stop the cooking. Drain again and pat dry.

Cut into 1 inch lengths on the bias. Leave in a bowl until the sweet potato is fully cooked. In the meantime, whisk all of the dressing ingredients together. (mayo, mustard, vinegar and celery seed.) Season with a bit of salt and pepper.

When the sweet potatoes are done, stir half of the dressing into the green beans, reserving the remainder to pass at the table.

Serve the sweet potato halves garnished with some fresh rocket leaves (optional) and a spoonful of the green bean salad on top. Pass the remaining dressing to drizzle as desired.

 

This was exceptionally tasty and very easy to make. There was just enough rub on the sweet potatoes to give them a bit of sparkle and extra flavor and the crispy tender green bean slaw went very well with them.

This was  a beautiful marriage of textures and flavors that I really enjoyed with a main dish. I added the rocket garnish because I adore the peppery almost meaty flavor of rocket (baby arugula).  It went very well with both parts of the dish.

As this was a really large sweet potato, I enjoyed one half as a really tasty main dish for myself.  But if you are more people you could also enjoy it as a tasty side. I believe each half of a sweet potato this size would cut very nicely into two servings!

 

If you enjoy sweet potatoes as much as I enjoy sweet potatoes, you might also enjoy the following:

GARLIC BUTTER SCALLOPED SWEET POTATOES -  Sweet potatoes which have been given a fabulous twist on the traditional scalloped potatoes. With plenty of sweet potatoes, cream, garlic, butter and fresh thyme, ain't nobody going to be turning down this fabulous side dish! Simple to make as well as delicious.

SWEET POTATO, BROCCOLI & CHEESE BAKE - This dish is really really good. It is colorful, delicious, and filled with lots of good-for-you fiber. It is also healthy and relatively low in fat, depending on your choice of cheese for the dish. This simple dish is a rainbow of delicious flavors and textures! 

Yield: 2 as a main, 3 as a side

Author: Marie Rayner

Dry Rub Roasted Sweet Potatoes with Green Bean Slaw

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Delicious roasted sweet potatoes with spicy caramelized edges, served with a fresh delicious green bean slaw in a vibrant mustard mayo dressing.

Ingredients

For the dry rub: (will make more than you need)

• 2 tsp dark soft brown sugar, packed
• 1/2 tsp coarse or kosher salt
• 1/2 tsp paprika
• 1/8 tsp ground cumin
• 1/8 tsp garlic powder (not salt)
• 1/2 tsp onion powder (not salt
• 1/8 tsp spicy chili powder (I used ancho chili powder, you can also use cayenne)

For the sweet potatoes:

• 1 very large sweet potato (12 to 16 ounces/340 to 455g)
• olive oil
• 1 tsp cider vinegar

For the green bean slaw:

• 1/2 pound (230g) fresh green beans, trimmed
• salt and white pepper to taste
• 2 heaped TBS (25g) mayonnaise
• 1/2 TBS (7g) smooth Dijon mustard
• 1/2 TBS (7ml) cider vinegar
• 1/8 tsp celery seeds
• rocket leaves to serve (optional)

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some tinfoil or parchment paper, grease the paper/foil.
2. To make the rub, combine all of the ingredients in a small bowl, rubbing well together. Taste and adjust seasoning as required. Set aside.
3. Wash your sweet potato really well and dry. Cut in half lengthwise through the center. Using a sharp knife make diagonal cuts in the sweet potato, about 1/2 inch apart, and at least 1/2 inch deep across the surface of the potato, without cutting into the skin.
4. Repeat in the other direction to give you a diamond shaped pattern. Rub the surface of each sweet potato with some olive oil and then place cut side down onto the foil/paper.
5. Roast (cut side down) for 15 to 20 minutes.
6. Remove from the oven and flip them over. Brush the surface with the apple cider vinegar. Pat each half with 1 teaspoon of the rub.
7. Return to the oven and roast for a further 30 to 35 minutes, cut side up, until a sharp knife inserted feels no resistance and they are golden brown.
8. While they are roasting cook the green beans in lightly salted boiling water for 2 to 3 minutes. Drain well and rinse under cold water to stop the cooking. Drain again and pat dry.
9. Cut into 1 inch lengths on the bias. Leave in a bowl until the sweet potato is fully cooked. In the meantime, whisk all of the dressing ingredients together. (mayo, mustard, vinegar and celery seed.) Season with a bit of salt and pepper.
10. When the sweet potatoes are done, stir half of the dressing into the green beans, reserving the remainder to pass at the table.
11. Serve the sweet potato halves garnished with some fresh rocket leaves (optional) and a spoonful of the green bean salad on top. Pass the remaining dressing to drizzle as desired.

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