Spicy Braised Sweet Potatoes
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1large red onion, halved and sliced thin across the grain
- Salt
- 2garlic cloves, minced
- 1tablespoon plus 1 teaspoon sweet paprika
- ½teaspoon cayenne (more to taste)
- 2tablespoons tomato paste
- 4large sweet potatoes about 3 pounds, peeled and quartered or cut in sixths if fat
- ½cup dry white wine
- Water as needed
Nutritional analysis per serving (6 servings)
170 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion and a generous pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the paprika, cayenne and tomato paste, and cook, stirring, until the tomato paste turns a rusty color, about one minute.
- Step 2
Add the sweet potatoes, and stir for about a minute until coated with the onion and spice mixture. Add the white wine, enough water to cover the sweet potatoes halfway (1½ to 2 cups), and salt to taste. Bring to a boil, lower the heat to medium-low, cover and simmer 30 to 40 minutes until the potatoes are tender and the sauce thick. Taste and adjust salt. If the sauce is still watery once the sweet potatoes are thoroughly cooked, do not adjust salt right away. Carefully remove the sweet potatoes to a platter using tongs. Turn up the heat, and reduce the sauce until thick. Adjust salt, and pour the sauce over the sweet potatoes. Remove from the heat, and let stand for 5 to 10 minutes before serving.
- Sweet potatoes may be labeled as yams. Look for dark orange flesh.
- Advance preparation: You can make this a day or two ahead of serving; reheat gently on top of the stove or in a medium oven.
Private Notes
Comments
Yes, it is, in Step 2.
I’m all for candied yams but this is a wonderful, healthy alternative. The recipe is excellent as written but I couldn’t help adding a little bit of ginger juice to the sauce. Both ways are great!
I prepared exactly as written. Simple and absolutely delicious. I may try this served over green beans, or with veggie Italian sausage to make more substantial vegetarian meal. This will be a staple recipe on regular for my household.
Followed the recipe to a T but my potatoes were done after 25 minutes and I added a small squeeze of lemon juice at the end that really complemented the paprika. Highly recommend!
40-60 mins. Test with a knife, as each piece softens at a different rate; take them out as they soften, and by 60 mins the sauce will be beautifully thick. This dish was nice, but somewhat bland - depends on the potato’s sweetness.
This is a good recipe. Easy to make, common ingredients, and low labor make this a repeat matter. Short on cayenne pepper, the only change to the recipe as written was Tabasco in place of cayenne pepper. Try it, you will like it.
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