Sweet Glazed Sweet Potato with Nuts
12 servings
100 minutes
Sweet glazed sweet potato with nuts is a delightful dish from Latin American cuisine that combines the sweetness of caramelized sweet potatoes with crunchy nuts enriched with the flavors of cumin and cayenne pepper. The sweet potato is slowly simmered in oil, sugar, and spices until it transforms into tender, glaze-soaked pieces and then baked with a nut crust, creating a perfect blend of textures. This dish not only delights the palate but also warms with its rich aroma. Historically, sweet potatoes were an important food source in South America and the Caribbean region, and their sweet versions became popular on festive tables. This side dish pairs wonderfully with roasted meats or poultry or can be served as a standalone treat, perfectly complementing a cozy family dinner.
1
Peel the potatoes and cut them into 2.5 cm cubes. Melt the oil in a large pot with thick walls over medium-high heat. Add the potatoes, 1 cup of sugar, water, 15 g of salt, and ground pepper to the pot. Bring to a boil, then cover and reduce the heat. Cook, stirring often, for 45-60 minutes until the potatoes are soft.
- Sweet potato: 2200 g
- Unsalted butter: 8 tablespoons
- Light brown sugar: 1.5 glass
- Water: 0.5 glass
- Salt: 18 g
- Ground black pepper: to taste
2
Remove the lid, set to medium-high heat, and cook for about 8 minutes until the liquid thickens.
3
Meanwhile, in a medium bowl, mix together the nuts, remaining sugar, 3 g of salt, cayenne pepper, cumin, and lightly beaten egg white.
- Pecan: 250 g
- Light brown sugar: 1.5 glass
- Salt: 18 g
- Ground cayenne pepper: pinch
- Ground cumin (zira): to taste
- Chicken egg: 1 piece
4
Place the rack in the oven at the middle level and preheat to 230 degrees. Arrange the potatoes in a 20x30 cm baking dish. Evenly distribute the nut-sugar mixture on top. Bake for 10-15 minutes until the nuts are browned and crispy.