Stewed Sweet Potatoes
Submitted by ruaidhri
Sweet potato chips layered with brown sugar, butter, and cinnamon, then gently stewed and finished with a splash of sherry. A warm, spiced side dish ready in 20 minutes.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minThis is the kind of side dish that quietly steals the show from whatever it’s sitting next to on the plate.
Sliced sweet potatoes get layered in a saucepan with brown sugar, butter, and a pinch of salt, then simmered with a cinnamon stick or bruised ginger until they’re soft and glazed in a syrupy sauce.
A splash of sherry at the end lifts everything with a warm, nutty sweetness. Thicken the sauce with a touch of corn flour and you’ve got something that works alongside roasted meats, holiday dinners, or just a bowl of rice.
Chef Tips
- Cut the sweet potatoes into thin, even chips so they cook at the same rate. Thick chunks will leave you with some mushy and some still crunchy.
- Bruise the ginger by giving it a good smack with the flat side of a knife. This cracks it open and releases far more flavor than a whole, untouched piece.
- The sherry is optional but worth it. Even a small splash adds a depth that sugar and spice alone can’t match.
Variations
- Coconut Sweet Potatoes: Replace the water with coconut milk and swap the cinnamon for a few whole allspice berries for a Caribbean-leaning version.
- Maple Bourbon: Skip the brown sugar and sherry, use maple syrup and a splash of bourbon instead.
Ingredients
Directions
Peel and cut the potatoes into shall chips.
Put a layer of sweet potatoes in a saucepan, then sugar, bits of butter and a sprinkling of salt.
Proceed until all potatoes are used up.
Cover with water, put in a stick of cinnamon or one or two pieces of bruised ginger.
Stew gently.
When potatoes are cooked add a little sherry and thicken with a little corn flour.
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