Ingredients:
1 pound(about 3 medium) sweet potatoes, scrubbed
1/4 cuptahini
1 large lemon
Kosher salt
Freshly ground black pepper
3 tablespoonsextra-virgin olive oil, divided
1 poundgreen beans, trimmed
2 garlic cloves, grated
Flaky sea salt, for serving (optional)
Mild chile flake, such as Aleppo pepper or gochugaru, for serving (optional)
Directions:
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. (Alternatively, set up a steamer basket in a medium saucepan filled with a few inches of water. Bring to a simmer, then place in the potatoes. Adjust the heat to medium, cover, and steam until fork-tender, about 35 minutes.) Set aside to cool. (The sweet potatoes can be roasted or steamed up to 48 hours ahead of serving: Let cool completely and refrigerate in an airtight container, then char up to an hour before serving.)
Zest the lemon into a small bowl, then whisk in the tahini and 2 to 3 tablespoons of water (the exact amount depends on your brand of 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.
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. (The green bean can be charred up to 24 hours ahead of serving: Let cool completely and refrigerate in an airtight container, then let come to room temperature and toss with garlic and lemon up to an hour before assembling the dish.)
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.
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.