Spicy Sweet-Potato Sticks
Submitted by alibal
Sweet potato sticks glazed with honey, butter, ginger, and cardamom in a quick skillet toss. A warmly spiced side dish that pairs with holiday roasts or weeknight dinners.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
40 minThink of these as sweet potato fries that got dressed up for a holiday dinner.
Thin-cut sweet potato sticks get tossed in a hot skillet with butter and oil, then seasoned with ginger, cardamom, white pepper, and just a whisper of ground cloves. A splash of water steams them tender, and a drizzle of honey at the end creates a sticky, caramelized glaze that coats every stick.
They’re sweet, warm-spiced, and golden. Serve them alongside roast turkey, glazed ham, or a simple rotisserie chicken on a Tuesday.
Kitchen Tips
- Cut the sticks evenly, about a quarter inch thick, so they cook at the same rate. A food processor with a french fry disc makes quick work of this.
- Keep the heat at medium-low after adding the water. Too high and the outside burns before the inside softens.
- Go easy on the cloves. A tiny pinch is all you need. Too much and it takes over everything else.
Ingredients
Directions
Pare the sweet potatoes and cut into short sticks about ¼ inch thick (if you have a food processor with a disk designed for french fries, use that).
Heat the oil and butter in a wok or skillet over medium-high heat; don’t let the fat brown.
Add the potato sticks and toss to coat; season with salt, white pepper, about ¼ teaspoon each of ginger, cardamom, and a small pinch of cloves.
Add ½ cup water, adjust the heat to medium-low, and cook, tossing often, but gently, for about 5 minutes, adding drops of water if needed to prevent sticking.
Add the honey and continue to toss-cook until the sticks are just tender and nicely glazed, perhaps 3 minutes.
Check the seasonings and serve promptly.
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