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Braised Sweet Potatoes with Coriander, Orange and Olives

4 Servings

45 minutes

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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.




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.

45 minutes



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Dana K.

Sweet potato dish was delicious! Will be making this again. Chef Dana

Diana C.

Refreshing and satisfying twist on sweet potatoes!

Debi H.

Absolutely delicious. Easy too! This is a keeper.

Rebecca D.

This was amazing and easy. The flavors were perfect. It was beautiful on the plate. I served it with grilled salmon and sautéed spinach. Easy weeknight meal!

Russ H.

This dish was delicious. We loved the mix of flavors. The potatoes were nowhere near tender, however, at 11 minutes. Our potatoes took 20 minutes to get to tender.

Jennifer B.

Can't stand sweet potatoes so subbed in Yukon gold and it was delicious. Was afraid the oj wouldn't work but it was fine and used chicken broth instead of water. Yes, it took 20 minutes to braise.