Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans

Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans

2 Reviews
From: EatingWell Magazine, November/December 2016

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: ⅔ cup each
  • Per serving: 172 calories; 10 g fat(3 g sat); 3 g fiber; 19 g carbohydrates; 2 g protein; 5 mcg folate; 9 mg cholesterol; 8 g sugars; 2 g added sugars; 13,467 IU vitamin A; 14 mg vitamin C; 29 mg calcium; 1 mg iron; 146 mg sodium; 351 mg potassium
  • Nutrition Bonus: Vitamin A (269% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings:
  • Exchanges: exchanges: 1 starch, 2 fat

Reviews 2

May 04, 2017
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By: slomozey
We really enjoy healthy sweet potatoes that are not overly sweetened beyond the natural sweetness. I made the original recipe and also tried a version with figs, skipping the honey. Also delicious.
January 07, 2017
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By: Hungry Actuary
Ok... I made a few of changes to this recipe (mostly trying to use what I had on hand), but I really liked it (and I think I still got the gist of the recipe) . I swapped Aleppo pepper for cayenne (used 1/4 tsp) and instead of dried sour cherries, I soaked currants in balsamic vinegar then reduced them down until there wasn't much liquid left. Also- I swapped the nuts for chopped toasted hazlenuts. (I would toast the walnuts or pecans) The flavor was great! Sometimes it's really hard to figure out what to do with sweet potatoes :)
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