Caramelized Sweet Potatoes

For a quick method of cooking sweet potatoes, try Caramelized Sweet Potatoes.  Not only are they quick (10 minutes on the cooktop versus roasting for an hour or so), they are deliciously flavored.  Adding honey and coriander gives these little bites of sweet potato a little more sweetness and a touch of spice.

They also make the Harvest Apple Arugula Salad pop!

Dice sweet potatoes into small 1/2-inch cubes.  Add all of the ingredients to a large skillet and bring it to a boil.  Then cover it and let it simmer for a few minutes.

Remove the cover and let the sweet potatoes cook until they are tender, but not too soft.

It doesn’t take much to make this lovely side dish.  Serve them along side chicken, fish or any meat dish that you fancy!

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Caramelized Sweet Potatoes

Makes:  4 servings 

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 2 large sweet potatoes, about 1¾-2 pounds total
  • 1/4 cup water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 tbsp honey
  • 1 tsp ground coriander
  • 1/2 tsp kosher salt, plus more to taste
  • fresh finely chopped parsley for garnish, if desired.


Peel sweet potatoes and cut into 1/2-inch cubes.  (You can also leave them unpeeled if you prefer a more rustic taste and look.  I left mine unpeeled.)

Combine all ingredients in a large skillet with a lid. With cover off, bring mixture to a boil over medium-high heat. Stir well. Reduce heat to a maintain a steady simmer, then cover and cook for 3 minutes.

Remove cover, increase heat to medium and cook, stirring occasionally, until liquid has evaporated and potatoes are tender, golden and caramelized. This will take around 4-6 minutes. If liquid evaporates and potatoes are not tender, add a few tablespoons of water and continue cooking and stirring till tender. You want them tender, but not mushy.

Garnish with fresh, chopped parsley, if desired.


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