The Ultimate Braised Sweet Potatoes with Piri Piri Pecans
Imagine a holiday side dish that breaks free from the overly sweet, marshmallow-topped casseroles of the past. Picture instead, tender slices of sweet potato, slowly braised in a luxurious, aromatic sauce infused with warm spices and bright citrus, all crowned with a crunchy, savory, and slightly spicy pecan topping. That, my friends, is this stunningly…
Imagine a holiday side dish that breaks free from the overly sweet, marshmallow-topped casseroles of the past. Picture instead, tender slices of sweet potato, slowly braised in a luxurious, aromatic sauce infused with warm spices and bright citrus, all crowned with a crunchy, savory, and slightly spicy pecan topping. That, my friends, is this stunningly elegant dish, and it is, without a doubt, the most sophisticated and delicious sweet potato recipe you will ever make.
Here’s the thing about holiday side dishes: they have the power to be truly memorable. I was on a mission to create a sweet potato recipe that felt elevated and special—a dish that would complement a beautifully roasted turkey or ham rather than compete with the desserts. This recipe is the glorious result of that mission. It’s a grown-up take on a classic that balances sweetness, spice, and acidity in perfect harmony.
I promise you, there is no greater culinary triumph than serving a side dish that elicits gasps of delight. The magic is in the contrast: the meltingly tender sweet potatoes bathed in a sauce fragrant with cinnamon, cardamom, and star anise, and the surprising, addictive crunch of the piri piri pecans that cuts through the richness. It’s a true show-stopper.
Get ready to redefine what a sweet potato side dish can be and create a new, unforgettable tradition for your holiday table.
Why This Will Be Your New Holiday Go-To!
You are going to be amazed by the complex, beautiful flavors in this dish. It’s a true culinary upgrade that is surprisingly easy to execute. Here’s why you’ll love it:
- An Incredibly Elegant Flavor Profile: The warm spices, bright citrus juices, and fresh ginger create a complex, aromatic sauce that is worlds away from a typical sweet potato casserole.
- The Addictive Piri Piri Pecans: The spicy, savory, toasted pecan topping provides the perfect crunchy contrast to the tender potatoes and is a welcome departure from a sweet streusel.
- A True Show-Stopping Presentation: The glistening, sauce-coated potatoes topped with pecans and whole spices look absolutely stunning in a baking dish on a holiday buffet.
- Perfect for Making Ahead: You can assemble and bake this dish a day in advance, making your holiday cooking schedule so much easier.
- Naturally Gluten-Free: Made with wholesome, simple ingredients, this dish is naturally gluten-free and perfect for serving at mixed-diet gatherings.
Recipe Snapshot
| Active Time | 15 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 8 servings |
| Calories | Not Available |
| Course | Side Dish |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Elegant Side Dish
This recipe uses a beautiful array of spices and fresh ingredients to build its signature flavor.
→ For the Piri Piri Pecans
- 1 Tbsp. extra-virgin olive oil → For toasting the nuts.
- 1 cup pecan pieces → The perfect nutty, crunchy topping.
- 1/2 tsp. kosher salt → To enhance the savory flavor.
- 1/4 tsp. piri piri or ancho chile powder → The secret spicy, smoky kick!
→ For the Braised Sweet Potatoes
- 3 lb. medium-size white sweet potatoes → Peeled and sliced 1/2-inch thick. White sweet potatoes are a bit starchier and hold their shape beautifully.
- 1 (3-inch) cinnamon stick → For infusing a deep, aromatic warmth.
- 1 whole star anise → Adds a subtle, beautiful licorice-like note.
- 8 Tbsp. (1 stick) butter → The rich foundation of our braising sauce.
- 1 cup packed light brown sugar → For a deep, caramel-like sweetness.
- 1/2 cup fresh orange juice → Adds a bright, sweet citrus note.
- 1/2 cup fresh lemon juice → Provides a crucial tangy acidity to balance the richness.
- 1 Tbsp. minced fresh ginger → For a zesty, warming spice.
- 2 tsp. ground cinnamon → The classic pairing for sweet potatoes.
- 1 tsp. ground cardamom → Lends a complex, slightly floral, and aromatic flavor.
- 1/2 tsp. ground allspice → For a festive, warm spice note.
- 1/2 tsp. kosher salt → To balance all the flavors.
- 1/4 tsp. ground nutmeg → A classic holiday spice that adds warmth.
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create a truly special side dish? Let’s break it down into simple, manageable parts.
Part 1: The Spicy Piri Piri Pecans
- Toast the Pecans: Heat the olive oil in a small skillet over medium heat. Add the pecan pieces, salt, and piri piri powder.
- Stir and Set Aside: Cook, stirring often, for just 1 to 2 minutes until the nuts are fragrant and lightly toasted. Be careful not to burn them! Immediately transfer the nuts to a separate bowl to stop the cooking process and set them aside.
Part 2: The Aromatic Braising Sauce
- Prep the Potatoes: Preheat your oven to 400°F (200°C). Arrange the sliced sweet potatoes in a 13×9-inch baking dish. Tuck the cinnamon stick and star anise in amongst the potato slices.
- Create the Sauce: Melt the butter in a medium saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, minced ginger, and all the ground spices (cinnamon, cardamom, allspice, salt, and nutmeg).
- Simmer and Combine: Cook, stirring often, until the sauce begins to bubble and the sugar is fully dissolved, about 2 minutes.
Part 3: Braise to Tender Perfection
- Coat the Potatoes: Carefully pour the hot brown sugar mixture over the sweet potatoes in the baking dish. Gently stir to ensure all the potato slices are coated in the glorious sauce.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for about 1 hour, stirring gently once about halfway through the baking time.
- Check for Doneness: The potatoes are done when they are fork-tender and the sauce has thickened slightly.
- Garnish and Serve: Remove the dish from the oven. Sprinkle the prepared Piri Piri Pecans evenly over the top. You can leave the whole spices in for a beautiful presentation, but be sure to remove them before serving.
WiseRecipes’ Top Tips for Braising Mastery
These simple secrets will ensure your sweet potatoes are perfectly cooked and bursting with flavor.
- Uniform Slices are Key. For all the sweet potato slices to cook evenly and become tender at the same time, it’s crucial to cut them to a consistent 1/2-inch thickness.
- Use Fresh Citrus Juice. The flavor of freshly squeezed orange and lemon juice is so much brighter and more vibrant than bottled juice. It makes a huge difference in balancing the sweetness of the dish.
- Cover Tightly with Foil. The “braising” magic happens when the potatoes are covered. The tight foil seal traps steam and allows the potatoes to cook gently in the flavorful liquid until they are meltingly tender.
- Watch the Pecans Carefully. Nuts can go from perfectly toasted to burnt in a matter of seconds. Stay right at the stove and stir them constantly during their brief 1-2 minute toasting time.
- Stir Gently Halfway Through. A gentle stir midway through baking is important to recoat the potatoes in the sauce, but do it carefully. The potatoes will be starting to soften, and you want to keep the beautiful slices intact.
Braised Sweet Potatoes With Piri Piri Pecans
Ingredients
Method
- Prepare the Piri Piri Pecans: Heat olive oil in a small skillet over medium. Add pecans, salt, and piri piri powder; cook, stirring often, until the nuts are fragrant and toasted, about 1 to 2 minutes. Transfer to a bowl to cool.
- Prepare the Braised Sweet Potatoes: Preheat oven to 400°F. Place sliced sweet potatoes, cinnamon stick, and star anise in the bottom of a 13- x 9-inch baking dish.
- Melt butter in a medium saucepan over medium heat. Add brown sugar, orange juice, lemon juice, ginger, and all ground spices (cinnamon, cardamom, allspice, salt, and nutmeg). Cook, stirring often, until the sauce starts to bubble, about 2 minutes.
- Pour the hot brown sugar mixture over the sweet potatoes in the baking dish. Gently stir to coat all the potato slices with the sauce.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven until potatoes are fork-tender, about 1 hour, stirring gently once halfway through the baking time.
- Remove from oven and sprinkle with the prepared Piri Piri Pecans. Remember to remove the whole cinnamon stick and star anise before serving.
Notes
Keep It Fresh! Storing Your Braised Sweet Potatoes
This dish makes for fantastic leftovers and is great for making ahead.
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, store the Piri Piri Pecans separately in a small bag at room temperature to keep them crunchy, and sprinkle them on after reheating.
- Make-Ahead: You can fully assemble and bake this dish one day in advance. Let it cool completely, cover it tightly with foil, and refrigerate. To serve, reheat, covered, in a 350°F oven for about 20-25 minutes, or until warmed through. Top with the pecans just before serving.
FAQs: Your Sweet Potato Questions, Answered!
Can I use regular orange sweet potatoes instead of white ones?
Yes, you absolutely can. The classic orange sweet potatoes will be a bit sweeter and softer in texture, but still incredibly delicious. The white sweet potatoes are slightly starchier and do an excellent job of holding their sliced shape during the braise.
What is piri piri powder and what can I substitute for it?
Piri piri is a type of chile powder with a nice, medium heat. Ancho chile powder is a great substitute for a milder, smoky flavor. If you like more heat, you could use a pinch of cayenne pepper, or for a very mild version, simply use smoked paprika.
Can I prepare the components separately in advance?
Yes. You can slice the potatoes and keep them submerged in cold water in the fridge for up to a day to prevent browning. You can make the sauce and store it in an airtight container in the fridge for up to 2 days. You can also toast the pecans and store them in an airtight container at room temperature. This makes day-of assembly very quick!
Do I have to use the whole spices?
The cinnamon stick and star anise infuse the sauce with a deep, complex aroma that you can’t quite replicate with only ground spices. I highly recommend using them for the best flavor! Just remember to pull them out before you serve.
Final Thoughts: Your Most Elegant Holiday Side
This Braised Sweet Potato dish is a true celebration of flavor, texture, and beautiful ingredients. It’s a sophisticated and deeply comforting side that proves holiday food can be both classic and exciting. I hope it brings a touch of elegance and a lot of deliciousness to your table. Happy cooking!
