Braised Sweet Potatoes Piri Piri (Printer-Friendly)

Silky braised sweet potatoes finished with spicy, crunchy piri piri pecans for a vibrant warming side.

# What You'll 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
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 It:

01 - Preheat oven to 350°F.
02 - In a small bowl, toss the pecans with olive oil, piri piri seasoning, salt, and brown sugar until well coated. Spread on a baking sheet and roast for 8-10 minutes, stirring halfway, until fragrant and lightly toasted. Set aside.
03 - In a large, deep skillet or Dutch oven, heat olive oil 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. 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 braising technique transforms sweet potatoes into something silky and almost luxurious without needing cream or butter
  • Those spiced pecans bring a heat and crunch that makes regular sweet potato sides seem completely boring
  • Everything happens in one pan plus a quick oven roast, making deceptively simple work of an impressive looking dish
02 -
  • The braising liquid will look thin at first but thickens beautifully as the potatoes release starch and the liquid reduces
  • Resist the urge to skip the apple cider vinegar because that acidity is what keeps the dish from tasting cloyingly sweet
  • Let the pecans cool completely before serving or they will lose their signature crunch
03 -
  • Cut your sweet potatoes into uniform cubes so they cook evenly and some pieces do not turn to mush while others stay firm
  • If the piri piri heat feels too intense, balance it with an extra squeeze of lemon juice right before serving

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