Braised Sweet Potatoes Piri Piri Pecans (Print View)
Silky braised sweet potatoes topped with spicy roasted pecans for a warming, vibrant dish.
# Ingredient List:
→ 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
15 - ½ tsp sea salt
16 - ½ tsp brown sugar
→ Garnish
17 - 2 tbsp fresh cilantro or parsley, chopped
18 - Lemon wedges
# How to Make:
01 - Preheat oven to 350°F.
02 - Toss 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 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. Pour in vegetable broth, apple cider vinegar, and honey.
05 - Bring to a simmer, 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 meltingly tender sweet potatoes and crispy spicy pecans creates this incredible texture party in your mouth
- Its one of those side dishes that somehow steals the show from the main course every single time
02 -
- Do not rush the reduction step at the end. That extra 5 to 10 minutes of uncovered simmering transforms the broth into a sauce that makes people ask what the secret ingredient is.
- Watch the pecans like a hawk during the last 2 minutes of roasting. Nuts go from perfectly toasted to burnt in seconds and there is no recovering from that.
03 -
- Cut your sweet potatoes into exactly the same size. I measure with my eyes now but starting with a ruler helps until you develop the instinct.
- Let the braised sweet potatoes rest for 5 minutes off the heat before serving. This allows the sauce to thicken slightly and the flavors to settle beautifully.