New recipes

Spiced sweet potatoes recipe

Spiced sweet potatoes recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato

A simple side dish of sweet potatoes with a mix of fragrant spices, onion, green olives and parsley.

2 people made this

IngredientsServes: 4

  • 1 onion, sliced
  • 5 tablespoons olive oil
  • 500g sweet potatoes, peeled and cubed
  • 1/2 tablespoon grated root ginger
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • salt to taste
  • juice of half a lemon
  • 10 green olives
  • 1 handful of chopped fresh parsley

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Cook the onion in 2 tablespoons of the olive oil until golden. Add the potatoes and pour in water, barely covering the potatoes. Bring to the boil, then reduce to a simmer.
  2. Add the ginger, cumin, paprika, a pinch of salt and another 2 tablespoons of oil. Cook until the potatoes are tender, mixing every once in a while.
  3. Add the lemon juice, the rest of the oil, olives and the chopped parsley. Serve at room temperature.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Recipe Summary

  • 6 ½ cups (1-inch) cubed peeled sweet potato (about 2 pounds)
  • 1 tablespoon butter
  • ¼ cup finely chopped shallots
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground red pepper
  • ⅓ cup half-and-half
  • 1 tablespoon fresh lemon juice

Place potato in a medium saucepan cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well return to pan. Keep warm.

Melt butter in a small nonstick skillet over medium heat. Add shallots to pan cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.

Loaded Indian Spiced Sweet Potatoes

It’s been a while since I’ve created a sweet potato recipe and this one combines some of my favourite flavours. The sweet flash of roasted sweet potato, spiced peas, creamy coconut and fresh coriander. A beautiful mix.

I think most people know about the health benefits of sweet potatoes as they are great sources of fibre, vitamins and minerals and I love to use them in curries, soups, stews etc

.I’ve got to say I don’t roast them as much as white potatoes but I love them here where I think the spices compliment the sweeter taste.

The curry is pretty mild so I think that all the family with love this. Top with a generous dollop of cream coconut yogurt and a sprinkle of fresh herbs! So good xx

  • This recipe also works with baked potatoes – just make sure that they are cooked through.
  • I love using peas but you could swap for chickpeas or beans of choice
  • If you dont have coconut cream or yogurt – you can use any plant based yogurt or Oatley creme fresh is brilliant as well.

Some more sweet potato recipes you might like

I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share @rebelrecipes #rebelrecipesSending all the love, Niki xxx

Chai-Spiced Sweet Potatoes

Published: Dec 5, 2011 · Modified: Feb 15, 2021 by Kiersten · This post may contain affiliate links.

The way we treat sweet potatoes in this country is a travesty. A travesty! They're sweet and delicious on their own, but for some reason we feel the need to add heaps sugar and boatloads of mini-marshmallows to them. It's just not necessary!

My husband had his heart set on sweet potato casserole for Thanksgiving, but I wanted to make something a little more virtuous. Rather than steaming or boiling the potatoes, as you do with many sweet potato casseroles, I baked them in the oven. Does this take more time? Yes! Is it worth it? Absolutely! By baking the potatoes, they caramelize and get even sweeter, so you don't need to add tons of sugar to them--just a touch will do. Rather than going the traditional cinnamon route, I added chai spices and vanilla coconut milk. These chai-spiced sweet potatoes are sweet and perfectly spiced without overdoing it--I promise, you won't miss the marshmallows.

Spiced Sweet Potatoes Recipe

Spiced Sweet Potatoes is an easy recipe that’s both decadent and creamy with a hint of spice. A perfect compliment to any meal and fancy enough for the holidays and entertaining!

Don’t underestimate the power of a side dish, especially when that side dish is sweet potatoes! Sweet potatoes are packed with nutrients such as beta-carotene, fiber, minerals and vitamin B6. Add in turmeric, an amazing source of antioxidants and anti-inflammatory properties, and coconut milk which lowers cholesterol, and you have a powerhouse of nutrition in one dish! Spiced Sweet Potatoes are decadent and creamy with a hint of spice. Perfect with any meal, especially with your Thanksgiving turkey!

Related Video

I make this every year to rave reviews but this year cut down on the butter and sugar by about half and it was still fantastic. I'll be doing the same from now on.

Delicious! I used 1/4 cup of sugar and 1/4 stick of butter (1/8 cup). I couldn't really taste the orange peel. Very simple and natural taste.

It was a really good sidedish. I put less cinnamon and nutmeg in and a little more sugar and my picky 2 year old ate this like it was the best thing in the world.

This was good and Iɽ make it again but it wasn't "beyond compare" (hence only 3 forks). Tried to use orange juice instead of grated peel but it didn't have the kick it needed. It was very sweet (as previous reviewers said) but I think that was the point and the kids loved it. However, between the roasting and all the dark spices, the color was not the usual bright sweet-potato orange (it was darker) and therefore less asthetic.

I love sweet potatoes prepared in almost any form or fashion, but this recipe is a new favorite. I agree with other reviews -- you can cut the brown sugar almost in half. I made this dish two days before Thanksgiving and then simply re-heated it for easy holiday preparation.

I've made this dish three times now - including for both thanksgiving and christmas. Every time, I find myself thinking "how can I lighten this up" - the texture is a bit heavy. I recommend adding more citrus - I like orange (I used the zest and an unknown amount of juice, I just taste as I go) to add interest as well as cut the heaviness of the dish. A very good basic sweet potato recipe - but don't rely on it to be the star.

Making it again right now! It was a hit at Thanksgiving. I found out too late that we did not have any oranges, so I put a splash of OJ in. The only draw backs are that it was really sweet (am cutting down on the sugar) and that it has the consistency of baby food (which I found to be an interesting change from the normal chunks served). It also has a lot of spices in it, so be prepared for an almost pumpkin pie taste.

Excellent! The citrus makes this dish unique yet still familiar favorite. A big hit this Thanksgiving.

I am not a fan of sweet potatoes to begin with, but it was Thanksgiving and I felt compelled to make them. This recipe sounded a bit different and I was hoping this would change my mind about sweet potatoes. It didn't. They tasted too much like orange (and I didn't even use all the zest suggested). My dinner guests agreed that they would've been better sans the orange flavor. This was the only dish of leftovers that I tossed.

This was okay, but nothing to rave about. Made this for T-giving and added two eggs and some light cream and baked for 1/2 hour. Needed a topping of some kind.

This is an excellent side dish-rave reviews from guests, added and egg and baked whipped potatoes/spices for 30 minutes.

Sorry but can't agree with the majority here. Just made this for Thanksgiving and tossed it out. It was awful. I cut down on the sugar & spices per suggestions and it wasn't good so added a bit more but it didn't taste better.

delicious!! the only problem is i can't stop eating them

What a hit. I made this to go with Thanksgivign dinner and even the finicky eaters had seconds. I was amazed. Can't wait for the next big family dinner!

I first made this for Thanksgiving dinner. Everybody loved it! I have never been a big fan of sweet pototoes, but this recipe has changed that!

I made these for thanksgiving and thought they were very tasty. Since we had a small group I halved the recipe. I actually enjoyed the most using the leftovers to make pancakes the next day (i just mixed some into good ole bisquick batter). Excellent!

This time I cut the brown sugar to something beween 1/3 and 3/8 cup. We liked it better so I should give it 3 1/2 forks. Still prepared it a week or so ahead and froze the dish. Thawed, reheated for about an hour in 350 oven. Great holiday dish.

Nice flavor. This recipe was very easy to make. Even my children enjoyed it.

This dish was not the super Thanksgiving side dish I thought it would be. I thought that it was much too sweet, try half the amount of brown sugar, and that the spices were too intense. The delicious taste of yams was overpowered. I think there are better recipes out there. Not bad, just not rave worhty.

I used this recipe as my base, but changed things a bit using this and that from other recipes. I used less brown sugar (to taste - about 1/3 cup) and only 1/2 T. lemon juice. I also added 2 eggs and 1/4 cup half & half to make it more souffle-like. I made a small amount of topping using brown sugar, pecans and butter (just enough for visual appeal and thin glaze of crunch). I made it the night before and baked it until brown and slightly puffed (45 minutes). I've made it with and without spice (scaling the rind and spices WAY down) - and while I prefer the spiced version, the general crowd pleaser was the plain. Another tip: potatoes can easily be cooked on stovetop as well if necessary (unpeeled, cut in large chunks).

absolutely incredible, just the right balance of spices for me and hint of orange. non-fans of sweet potatoes even liked them. now i'm torn between this and the bourbon pecan sweet potato recipe, also good.

This was great! The next day I used the leftovers as filling for the Sweet-Potato Ravioli with Sage Butter (from this site) which turned out awesome and turned leftovers into a whole new meal.

This was an easy recipe to make, and was very tasty. Everyone enjoyed it at dinner, and said it tasted just like pumpkin pie! I used my stand mixer to mix up everything, and that worked very well. It also reheats easily in the oven or microwave.

I added 1/4 cup more brown sugar and 3/4 cups of toasted chopped pecans. It was fantastic. As with many things - I noticed that the flavors became more wonderful after sitting for a day!

I just made this recipe for Thanksgiving tomorrow. It is *SO* good! This is the first recipe that I have reviewed and I feel an obligation to do this because of how good it is! This is much better than the recipe I made last year (I don't know which one it was) but this is a keeper! I used more orange zest than the recipe called for because I had extra on hand. and then I also used probably about 2 tablespoons (maybe a little more) of fresh orange juice as well. It is delicious and I look forward to serving it tomorrow!

  1. Place the sweet potatoes in a pot and fill with enough cold water to cover.
  2. Add 1 teaspoon salt and bring to a boil.
  3. Cook until the sweet potatoes are tender, but not mushy, about 15 minutes.
  4. Drain and return to the pot.
  5. Heat the milk and butter in a small saucepan.
  6. Slowly stir into the sweet potatoes, using a wooden spoon to vigorously incorporate the liquid (this will help create a smooth puree).
  7. Stir in the chipotle pepper and season with salt and pepper.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

How to Make It

Place potato in a medium saucepan cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well return to pan. Keep warm.

Melt butter in a small nonstick skillet over medium heat. Add shallots to pan cook 6 minutes or until tender, stirring occasionally. Stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper cook 1 minute, stirring constantly. Add shallot mixture, half-and-half, and lemon juice to potato. Mash potato mixture with a potato masher to desired consistency.


Meringue: Whisk together 4 egg whites and 2 tablespoons granulated sugar in bowl from a stand mixer set over a saucepan of simmering water until just warm, 2 minutes. Transfer bowl to stand mixer fitted with whisk attachment. Add 1/2 teaspoon cream of tartar beat on medium-high speed until foamy. Gradually beat in 1/2 cup granulated sugar until whites are stiff and glossy, 3 minutes. Spread meringue on potatoes using back of a spoon. Broil 6 inches from heat until golden, 2 minutes serve.

Roasted Spiced Sweet Potatoes that Made Me Love Yams

I was probably one of the only kids who hated sweet potatoes. They were always doused with a sugary glaze, mashed with gobs of sweeteners, or (heaven forbid) topped with marshmallows. I had a voracious sweet tooth, but not when it came to mushy, starch potatoes. It wasn’t until adulthood that I learned what sweet potatoes actually taste like. We were at a restaurant, and they served a side of roasted spiced sweet potatoes. I couldn’t believe they were basically the same tubers as those used in candied yams.

Since my yam awakening, sweet potatoes have become one of my favorite staple foods. And I still make roasted spiced sweet potatoes just like the ones that I had at that restaurant. I discovered the recipe on epicurious, and have adapted it over so slightly.

Unlike my thyme-roasted sweet potatoes, these roasted spiced sweet potatoes are lighter on herbs, but heavier on fragrant spices. This recipe uses the unique combination of coriander, fennel, oregano, and red pepper flakes for warm, delicious spice that adds flair to most meals.