Ingredients
2 bunches scallions, coarsely chopped (about 2 cups)
2 small Scotch-bonnet or habanero chiles, stemmed and seeded
2 tablespoons soy sauce
2 tablespoons dark brown sugar
4 teaspoons ground allspice
1 (2-inch) piece fresh ginger, peeled and coarsely chopped (3 tablespoons)
2 teaspoons dried thyme
Kosher salt and freshly ground pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups long-grain white rice
1 can (15 ounces) dark kidney beans, rinsed and drained
1 can (14 ounces) unsweetened coconut milk
Vegetable oil, for grill
4 unpeeled medium sweet potatoes (about 2 1/2 pounds total), sliced lengthwise into 1/2-inch planks
Mango-Basil Salsa, for serving
Preparation
In a food processor, pulse scallions, chiles, allspice, ginger, thyme, soy sauce, brown sugar, 2 teaspoons salt, and 1/2 teaspoon pepper until finely chopped. With processor running, pour in 1/3 cup olive oil; blend until combined.
In a small saucepan, stir together rice, beans, coconut milk, 1 tablespoon scallion mixture, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
Meanwhile, preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush sweet potatoes with remaining 2 tablespoons olive oil and 2 tablespoons of jerk paste. Grill, covered, flipping and basting with about 2 tablespoons more jerk paste every 2 1/2 minutes, until tender and nicely charred, about 10 minutes. Serve sweet potatoes with rice and salsa.
