Braised Sweet Potatoes With Piri Piri Pecans (Printable Version)
Silky braised sweet potatoes topped with spicy roasted pecans for a warming, flavorful side.
# What You Need:
→ Sweet Potatoes
01 - 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tsp smoked paprika
06 - ½ tsp ground cumin
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - 1 cup low-sodium vegetable broth
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp honey or maple syrup
→ Piri Piri Pecans
12 - ¾ cup pecan halves
13 - 1 tbsp olive oil
14 - 1 tsp piri piri seasoning (or substitute ½ tsp chili flakes + ½ tsp smoked paprika)
15 - ½ tsp sea salt
16 - ½ tsp brown sugar
→ Garnish
17 - 2 tbsp fresh cilantro or parsley, chopped (optional)
18 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 350°F for toasting the pecans.
02 - Toss the pecans with olive oil, piri piri seasoning, salt, and brown sugar in a small bowl until well coated. Spread on a baking sheet and roast for 8–10 minutes, stirring halfway, until fragrant and lightly toasted. Set aside.
03 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and sauté for 4 minutes until softened. Add garlic, smoked paprika, and cumin; cook for 1 minute until aromatic.
04 - Add sweet potatoes, salt, and black pepper. Stir to coat evenly. Pour in vegetable broth, apple cider vinegar, and honey. Bring to a simmer.
05 - Cover and cook for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and beginning to break down. Uncover and simmer for an additional 5–10 minutes to thicken the sauce as desired.
06 - Taste and adjust seasoning. Transfer to a serving dish, sprinkle with piri piri pecans, and garnish with chopped cilantro or parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The contrast between silky braised potatoes and crisp spicy pecans creates layers of texture in every bite
- Its a side dish that feels fancy enough for holidays but simple enough for Tuesday dinner
02 -
- The sauce will continue to thicken as it sits, so do not reduce it too much or you will end up with a glaze instead of a silky braising liquid
- Keep a close eye on the pecans during the last 2 minutes because the sugar causes them to go from perfectly toasted to burned very quickly
03 -
- Cut your sweet potatoes into evenly sized cubes so they all reach tenderness at the same time
- Make extra piri piri pecans and keep them in a jar, they are incredible on salads and oatmeal