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Braised Sweet Potatoes with Coriander, Orange and Olives

Braised Sweet Potatoes with Coriander, Orange and Olives

By Courtney HillFebruary 5, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes

This colorful side dish features an unusual combination of flavors; the inspiration comes from a recipe in “365,” a cookbook by German food blogger Meike Peters. Earthy sweet potatoes pair well with the subtle citrusy notes of coriander and the fruitiness of orange juice, while savory onion, spicy cayenne and salty olives balance the natural sugars. We love the texture and flavor pop of lightly crushed coriander seeds; a mortar and pestle are the best tools for the task but the bottom of a heavy skillet works, too. If you prefer, you can use 1 tablespoon ground coriander in place of the seeds, but it will require less than a minute to bloom in the oil.

Tip

Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 2

    teaspoons coriander seeds, lightly crushed

  • 1

    medium red onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 2

    pounds orange-flesh sweet potatoes, peeled and cut into 1-inch chunks

  • ⅔

    cup orange juice

  • ¼

    teaspoon cayenne pepper

  • ½

    cup black or green pitted olives, or a mixture, chopped

Step 1

In a Dutch oven over medium-high, cook the oil and coriander seeds, stirring, until fragrant and sizzling, 2 to 4 minutes. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is softened and lightly browned, 3 to 5 minutes.

Step 2

Add the sweet potatoes, orange juice, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Bring to a simmer, cover and reduce to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 11 minutes.

Step 3

Uncover and cook, stirring constantly, until the liquid has almost fully reduced and the potatoes are glazed, about 2 minutes. Off heat, stir in the olives. Taste and season with salt and pepper.

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