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.

Marcus Samuelsson
Source: EatingWell Magazine, November/December 2016


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Halve sweet potatoes lengthwise, then cut crosswise into 1/2-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.

Nutrition Facts

172 calories; protein 2.5g; carbohydrates 18.5g; dietary fiber 2.6g; sugars 7.8g; fat 10.1g; saturated fat 2.9g; cholesterol 9.4mg; vitamin a iu 13467IU; vitamin c 13.6mg; folate 4.9mcg; calcium 29.1mg; iron 0.7mg; magnesium 21.9mg; potassium 351.5mg; sodium 145.9mg; thiamin 0.1mg; added sugar 2g.

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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:) Read More
Rating: 5 stars
I made this last night and it really was quite tasty and with one change very easy. Instead of frying the potato slices I tossed with the oil salt and pepper and baked them in the oven on a sheet pan for 20 minutes at 425 degrees. They came out perfect. I also rough chopped the cherries so that they were more evenly distributed on all servings. Everything was delicious. Read More