Super quick and easy, these Caramelized Sweet Potatoes are a healthy alternative to traditional, sticky, marshmallow recipes. And they taste like candy!
The only difficult thing about these delicious sweet potatoes was deciding on a name. I oscillated between Caramelized Sweet Potatoes and Candied Sweet Potatoes, but you can clearly see which was the winner.
Candied Sweet Potatoes seemed appropriate, since they’re like good candy – addictingly delicious and quite irresistible! The only problem was what the traditional of Candied Sweet Potatoes brought to mind – overly sweet, sticky, gooey, loaded with brown sugar and/or marshmallows. Just try googling Candied Sweet Potatoes and you’ll see exactly what I mean. This healthy, delicious side would be out of place on a page like that.
So I went with Caramelized Sweet Potatoes, and I’m quite certain you’re going to love them. They can be prepped in advance, then finished in under 10 minutes, right before serving. I use my Vidalia Chop Wizard to make the prep work even easier (see the Notes following the recipe for a tip on how to use the chopper). Once the sweet potatoes were peeled, it took less than 2 minutes to get them all chopped.
The ingredients list is simple: sweet potatoes, olive oil, butter, honey, ground coriander and salt. The preparation is even simpler: combine all the ingredients in a pan with a splash of water. Bring the liquid to a boil, then cover and cook for 3 minutes. The potatoes are steamed a bit at first and then the cover is removed, allowing the water to cook off. That’s when the beautiful caramelization process takes place and the sweet potatoes are glazed with the delicious honey/butter mixture. See how easy it is? You’re done! Except to note the happy smiles when the family (or friends) take the first bite.
Oh yes, just a warning: be sure to make plenty, as they’ll disappear before you can say, “Caramelized Sweet Potatoes”! The recipe serves four, but you may see sad faces when the bowl’s empty before everyone’s had their fill.
A word about coriander. Coriander is the seed that cilantro is grown from. If you don’t care for cilantro, don’t worry, coriander is a totally different flavor. It’s a bit citrusy, yet warm at the same time. I generally like to use whole coriander seeds and crush them just before using. For this recipe however, I recommend ground coriander, as it disappears into the delicious glaze.
Go head and pin these Caramelized Sweet Potatoes, so you can find them easily for your holiday menus. But guess what? These delicious veggies are way more than a side dish. I’ve got a salad and an appetizer recipe coming up next week that will use them too. Be sure to put sweet potatoes on your shopping list and you’ll be all set to go!
Looking for other delicious vegetable sides? These Honey Maple Roasted Carrots are another favorite of ours. I think you’ll love them as well!
What I used to make and present these Caramelized Sweet Potatoes
- 2 large sweet potatoes about 1 1/2 pounds or 600g
- ¼ cup water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 tablespoons honey
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt more to taste
- fresh finely chopped parsley for garnish if desired.
- Peel sweet potatoes and cut into 1/2-inch cubes*.
- Combine all ingredients in a large skillet with a lid. With cover off, bring mixture to a boil over medium high heat. Stir well. Reduce heat to a maintain a steady simmer, then cover and cook for 3 minutes.
- Remove cover, increase heat to medium and cook, stirring occasionally, until liquid has evaporated and potatoes are tender, golden and caramelized. This will take around 4-6 minutes. If liquid evaporates and potatoes are not tender, add a few tablespoons of water and continue cooking and stirring till tender. You want them tender, but not mushy.
- Garnish with fresh, chopped parsley, if desired.
I use my Vidalia Chop Wizard for chopping onions, carrots, potatoes, squash of all kinds, celery and sweet potatoes. One tip I recommend - I bring the top down until I feel it engage in the vegetable. Then I give it a good whack. If you do it in one stroke, it may be too much pressure for the chopper. I find I can chop the hardest, most dense vegetables using this technique.
To prep ahead, just combine all ingredients in a large skillet. Cover and set aside for an hour or two. 10 minutes before meal time, uncover and proceed with the cooking part in step 2.