Preheat oven to 400F.
Using a fork stab your sweet potato a few times creating holes in the skin, allowing steam to escape.
Combine coconut milk, red curry paste, and almond butter and whisk until smooth. You can also blend it in a blender if that is easier for you.
Steam green beans for 8 minutes so that they are softer but still brightly colored.
Cut open sweet potato and add green beans. Pour coconut curry sauce over top.