This vegetarian dish combines the natural sweetness of tender braised sweet potatoes with the spicy crunch of Piri Piri pecans, creating a dish perfect for holiday feasts or cozy weeknight dinners.
Ingredients
Scale:
4 medium sweet potatoes, peeled and diced into 1-inch cubes
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup vegetable broth
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup pecan halves
2 tablespoons Piri Piri seasoning
1 tablespoon maple syrup
1 tablespoon olive oil
Instructions
Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced sweet potatoes to the skillet and season with smoked paprika, salt, and pepper. Stir well to coat the sweet potatoes evenly with the spices.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the skillet and reduce the heat to low, allowing the sweet potatoes to braise for about 20-25 minutes, or until they are fork-tender.
While the sweet potatoes are braising, preheat your oven to 350°F (175°C) for the pecans. Line a baking sheet with parchment paper.
In a mixing bowl, combine the pecan halves, Piri Piri seasoning, maple syrup, and 1 tablespoon of olive oil. Toss until the pecans are evenly coated.
Spread the pecans in a single layer on the prepared baking sheet and bake for 10-12 minutes, stirring halfway through, until they are toasted and fragrant.
Once the sweet potatoes are cooked, taste and adjust the seasoning if necessary. Remove from heat.
To serve, spoon the braised sweet potatoes onto a platter and generously sprinkle the spicy Piri Piri pecans on top.
