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Without an oven, you have some limitations.

For green beans, I find it easy to include them in dishes like homemade soup, chili, or even in many pasta recipes with sauce.

I agree that fresh or frozen green beans are better in that canned ones are often have a flavor from the can.

As to softness, we have different cooking styles in the US, North to South. Southern style cooks them until soft usually in the presence of bacon or ham rind. Canned can work OK in such a recipe. Northern style likes them crisp--often just heated through rather than cooked. That is hard to achieve with canned green beans.

For sweet potatoes, I have seen them mashed. They are tasty. Again I think that is Southern style cooking.
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