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Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans

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Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans


by Marcus Samuelsson

Dried cherries and nuts give this healthy sweet potato side dish recipe a traditional feel. The addition of some bacon for lushness and Aleppo pepper for a little bite really kicks things up.



  • 2 pounds small sweet potatoes, peeled if desired
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons butter, divided

  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium tamari
  • ½ teaspoon Aleppo pepper (see Tip)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon kosher salt
  • Freshly ground pepper to taste

  • 2 slices bacon, chopped

  • 2 tablespoons dried sour cherries
  • 2 tablespoons coarsely chopped pecans or walnuts


  • Active: 40 m

  • Ready In: 40 m

  1. Halve sweet potatoes lengthwise, then cut crosswise into ½-inch-thick slices. Heat 1 tablespoon each oil and butter in a large skillet over medium-high heat. Add half the sweet potatoes and cook, turning once, until starting to brown in spots, 2 to 4 minutes total. Reduce heat to medium-low and cook, turning frequently, until tender, 3 to 5 minutes more. Transfer to a large bowl; cover to keep warm. Repeat with 1 tablespoon oil and the remaining butter and sweet potatoes. Transfer to the bowl and keep covered.
  2. Meanwhile, combine honey, tamari, Aleppo pepper, turmeric, salt and pepper in a small bowl.
  3. Add the remaining 1 tablespoon oil and bacon to the pan and cook over medium-low heat, stirring often, until the bacon is crispy, 6 to 8 minutes. Add the honey mixture and simmer, stirring, for 30 seconds. Remove from heat.
  4. Return the sweet potatoes to the pan along with cherries and nuts; toss to coat. Serve warm or at room temperature.
  • Tips: Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers. Find it in specialty markets and from online spice purveyors.

Recipe was discovered here:


Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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