Braised Sweet Potatoes Piri Piri Pecans (Printable)

Silky braised sweet potatoes topped with spicy roasted pecans for a warming vegetarian 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 (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
18 - Lemon wedges

# Directions:

01 - Preheat oven to 350°F.
02 - Toss 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 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 Suggestions:

01 -
  • The contrast between meltingly tender potatoes and crisp, spicy pecans keeps every bite interesting
  • It comes together easily but looks impressive on the table
  • The flavors balance sweet, smoky, and just enough heat to wake up your palate
02 -
  • Do not skip the vinegar because it is what keeps the dish from becoming cloyingly sweet
  • The sauce will continue to thicken as it rests off the heat
  • Make extra pecans because they will disappear quickly
03 -
  • Cut your sweet potatoes into uniformly sized cubes so they cook evenly
  • Toast your spices in the oil for 30 seconds before adding the onions

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