Braised Sweet Potatoes With Piri Piri Pecans (Printable Version)

Silky braised sweet potatoes topped with spicy roasted pecans for a warming, vibrant 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

# Directions:

01 - Preheat oven to 350°F.
02 - Toss pecans with olive oil, piri piri seasoning, salt, and brown sugar until coated. Spread on baking sheet and roast 8–10 minutes, stirring halfway, until fragrant and lightly toasted. Set aside.
03 - Heat olive oil in large skillet or Dutch oven over medium heat. Add onion and sauté 4 minutes until softened. Add garlic, smoked paprika, and cumin; cook 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 simmer, cover, and cook 25–30 minutes, stirring occasionally, until tender and beginning to break down. Uncover and simmer 5–10 minutes to thicken sauce as desired.
06 - Taste and adjust seasoning. Transfer to serving dish, sprinkle with piri piri pecans, and garnish with cilantro or parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • The contrast between meltingly tender sweet potatoes and crispy spiced nuts makes every bite interesting
  • It comes together with mostly pantry staples but tastes like something from a restaurant
  • The piri piri pecans are addictive enough to eat on their own
02 -
  • Do not skip the vinegar, it is what keeps the dish from tasting like dessert
  • The braising liquid should mostly absorb, but if it reduces too quickly, add a splash more water
  • The pecans can be made up to three days ahead and stored in an airtight container
03 -
  • Cut the sweet potatoes into uniform cubes so they cook evenly
  • If you like more heat, add a pinch of cayenne with the spices

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