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
- 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.
- Meanwhile, combine honey, tamari, Aleppo pepper, turmeric, salt and pepper in a small bowl.
- 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.
- 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: