Don’t treat these sweet things like a long, lost relative, only invited to your table once a year. With these Spicy Braised Sweet Potatoes on the guest list, they’re sure to become a new family favorite in no time, not just for Thanksgiving. These spicy, sweetened, cooked-to-perfection, sweet potatoes are just what you need to add a little pizzazz to your mundane, everyday main course. While you may tire of Uncle Spud, Spicy Braised Sweet Potatoes will breathe some new life into your next gathering. So, think outside the box and let these sweet potatoes into your heart (and your tummy) as often as you can!
Ingredients
- 1 teaspoon cumin seeds
- 1 tablespoon extra-virgin olive oil
- 2 large rainbow carrots, cut into 1-inch half-moons
- 1 large yellow onion, diced
- 2 (1-pound) sweet potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt, divided, plus more, to taste
- juice of 1 navel orange
- 1 tablespoon tomato paste
- 1 tablespoon dark brown sugar
- 1 chipotle pepper in adobo, seeded and chopped
- 1 tablespoon adobo sauce, optional
- 1 1/2 cups vegetable broth
- 6 cups kale, woody ends discarded, leaves and stems chopped
- 2 cups brown rice, optional, cooked, for serving
- 2 radishes, cut into thin matchsticks
- 1/4 cup fresh cilantro, chopped, for garnish
Directions
Step 1 –With the oven rack placed in the lower third of the oven, preheat the oven to 350 degrees F.
Step 2 –Heat a large Dutch oven over medium heat and add the cumin seeds, stirring occasionally, toasting until fragrant, about 1 minute.
Step 3 –Add the olive oil, the carrots, and the onions to the cumin seeds and cook, stirring frequently, until the carrots soften and the onions start to turn translucent, about 3-4 minutes.
Step 4 –Add the sweet potatoes and 1 teaspoon of the kosher salt to the cumin seed mixture and toss until well-coated.
Step 5 –Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
Step 6 –While the sweet potatoes are cooking, in a medium bowl, add the orange juice, the tomato paste, the brown sugar, the chipotle pepper, the adobo sauce, and the vegetable broth and stir to combine.
Step 7 –Add the kale and 1 teaspoon of the kosher salt to the sweet potato mixture, stirring constantly and letting it wilt slightly, about 2 minutes.
Step 8 –Add the orange juice mixture to the sweet potato mixture, stirring to coat and bringing the mixture to a boil.
Step 9 –Taste the mixture for seasoning and add the extra kosher salt if needed.
Step 10 –Cover the sweet potato mixture with a lid and bake for 30 minutes.
Step 11 –Remove the lid from the sweet potato mixture, stir and continue to bake, uncovered, until the sweet potatoes are very tender and saucy, about 30 minutes.
Step 12 –Plate the sweet potatoes on top of the brown rice, garnish with the radish matchsticks and the cilantro, and serve.
