A Bright and Spiced Side
The warmth of cloves and nutmeg pairs beautifully with the natural sweetness of yams in this comforting dish. Fresh orange juice and golden raisins cut through the savory notes of the chicken broth, creating a balance of flavors that feels both grounding and bright. It is a side dish that brings a welcome vibrancy to the table, perfect for accompanying a roasted bird or a simple grain bowl.
Texture plays a significant role here, with the shredded coconut and toasted almonds providing a delightful crunch against the softness of the stewed potatoes. The slow simmering process allows the tubers to absorb every bit of the spiced liquid, resulting in a dish that is tender, fragrant, and full of depth.
Yield: 8 servings | Prep time: 15 minutes | Cook time: 25 minutes | Temperature: Stovetop (Medium-High)
- 2 Tablespoons olive oil
- 2 Pounds sweet potatoes or yams, peeled and cut into 1/2-inch cubes
- 1/2 Cup golden raisins
- 1/2 Cup orange juice
- 1 Tablespoon honey
- 1 Cup chicken broth (divided)
- 1/4 Teaspoon ground cloves
- 1/4 Teaspoon ground nutmeg
- 1/2 Cup sweetened, shredded dried coconut
- 1/4 Cup roasted, salted almonds
Instructions
- Heat the olive oil in a 10 to 12-inch frying pan over medium-high heat until it is hot but not smoking.
- Saute the sweet potato cubes in the oil, stirring often, for about 7 minutes or until they are tender-crisp to the bite.
- Add the golden raisins, orange juice, honey, 1/2 cup of the chicken broth, ground cloves, and nutmeg to the pan.
- Simmer the mixture gently, covered, for 10 minutes to allow the flavors to meld.
- Pour in the remaining 1/2 cup of chicken broth.
- Cover and simmer again until the potatoes are fully tender to the bite and most of the liquid has been absorbed, which should take roughly 25 minutes total cooking time.
- Stir in the shredded coconut and transfer the sweet potato mixture into a serving bowl.
- Sprinkle the roasted, salted almonds over the top and serve warm.
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Honeyed Orange Sweet Potatoes with Coconut & Almonds
Tender sweet potatoes simmered in orange juice, honey, and warming spices like clove and nutmeg. Finished with toasted almonds and shredded coconut for a delightful crunch. A naturally gluten-free and dairy-free side dish perfect for gathering around the table.
Ingredients
Instructions
-
Heat the olive oil in a 10 to 12-inch frying pan over medium-high heat until it is hot but not smoking.
-
Saute the sweet potato cubes in the oil, stirring often, for about 7 minutes or until they are tender-crisp to the bite.
-
Add the golden raisins, orange juice, honey, 1/2 cup of the chicken broth, ground cloves, and nutmeg to the pan.
-
Simmer the mixture gently, covered, for 10 minutes to allow the flavors to meld.
-
Pour in the remaining 1/2 cup of chicken broth.
-
Cover and simmer again until the potatoes are fully tender to the bite and most of the liquid has been absorbed, which should take roughly 25 minutes total cooking time.
-
Stir in the shredded coconut and transfer the sweet potato mixture into a serving bowl.
-
Sprinkle the roasted, salted almonds over the top and serve warm.
