Easy Melting Sweet Potatoes Recipe
This recipe is a lifesaver. We’re talking about Easy Melting Sweet Potatoes with Pineapple here, and they’re seriously like candy, but, you know, vegetables! Sweet, tangy, savory – they hit all the right spots. Even my picky kid begs for these. It’s the kind of dish that disappears FAST. I kinda feel good about it! Let’s get started!
My husband? Total sweet potato skeptic. I made these one night because, well, we had a mountain of sweet potatoes threatening to sprout roots across the counter. He looked at them like they were aliens. Then he tasted them. Now? He asks for them BY NAME! It’s a freaking miracle. Little Timmy used to hide vegetables under his napkin, but not these babies. This is a weekly staple around here, and honestly, I’m not mad about it. It feels like sneaking in a healthy win amidst all the chaos of feeding a family. It’s also a great side dish. We love making this with Salmon or Chicken!
Why You’ll Love This Easy Melting Sweet Potatoes Recipe
- They’re like candy, but it’s acceptable to eat a whole bowl. No guilt!
- Even picky eaters will demolish them. I swear it’s true magic.
- It’s stupid easy. Like, “I’m-exhausted-and-can’t-even” easy.
- Pineapple makes everything better. Fight me.
- They’re gorgeous! Hello, Instagram!
How to Make It
Okay, so first, peel those sweet potatoes. Or don’t! Honestly, sometimes I’m lazy and leave the skin on, adds some texture, you know? Chop them into bite-sized pieces – try to keep them roughly the same size so they cook evenly, but don’t stress it. Life’s too short for perfectly uniform sweet potatoes.
Next, grab a skillet – cast iron if you have it, but anything works. Heat up some sesame oil. Don’t skip this, it gives it a nutty flavor! Toss in the sweet potatoes and let them get a little friendly with the heat. We want some color, not just mush.
Now, for the magic sauce! In a bowl – I usually just use the one I chopped the potatoes in, less dishes! – whisk together soy sauce, brown sugar, rice vinegar, and ginger. Feel free to eyeball it, I usually do. Pour that over the sweet potatoes, give it a good stir, and then nestle in the pineapple chunks. Fresh is best, but canned works in a pinch (just drain it WELL).
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Cover the skillet and let it simmer until the sweet potatoes are soft and tender, like they’re about to melt in your mouth. This takes about 15-20 minutes, depending on how big you chopped them. Uncover for the last few minutes to let the sauce thicken up and get all sticky and glazed.
Sprinkle with sesame seeds and chopped green onions (if you have them, sometimes I forget) before serving. Boom. Done. You’re a rockstar.
Ingredient Notes
- Sweet Potatoes: Obviously, you need these. I prefer the darker orange ones, they seem sweeter, but any kind will do. And again, peeling is optional. Live on the wild side!
- Pineapple: Fresh is amazing. Canned is fine. The rings are pretty but chunks save time. Use whatever floats your boat.
- Soy Sauce: I usually use low-sodium because I’m a salt fiend otherwise, but regular is fine. Or tamari if you’re gluten-free. Don’t even THINK about skipping this.
- Brown Sugar: Adds that caramel-y sweetness that makes this dish so addictive. I’ve used regular sugar when I’ve run out. It was fine, but not amazing.
- Sesame Oil: Don’t skip this! It adds so much depth of flavor!
- Rice Vinegar: Adds a little tang to balance the sweetness. If you don’t have any, a splash of apple cider vinegar will work in a pinch (but don’t tell anyone I said that).
- Ginger: Fresh is best for that zing, but ground ginger works too. I once used a little too much and it was still so good.
- Sesame Seeds & Green Onions: For garnish. Makes it look fancy. Optional, but recommended!
Recipe Steps:
- Peel and chop sweet potatoes.
- Cook sweet potatoes in skillet with sesame oil.
- Mix soy sauce, brown sugar, rice vinegar, and ginger.
- Pour sauce over sweet potatoes and add pineapple.
- Cover and simmer until sweet potatoes are soft.
- Uncover and let sauce thicken.
- Garnish with sesame seeds and green onions.
What to Serve It With
Honestly, these are amazing on their own. But if you want a full meal, they’re fantastic with grilled chicken, pork tenderloin, or even fish. We’ve also thrown them into rice bowls with some edamame and called it a day. They’re surprisingly good with eggs for breakfast too. Don’t judge me.
Tips & Mistakes
- Don’t overcrowd the pan! If you have too many sweet potatoes, cook them in batches so they actually brown instead of steaming.
- Keep an eye on the sauce! It can burn if you’re not careful. Stir it occasionally and add a splash of water if it gets too thick.
- Taste as you go! Adjust the seasonings to your liking. More sweet? Add more brown sugar. More tangy? Add more rice vinegar. You’re the boss!
- I once tried to use maple syrup instead of brown sugar. It was good, but different. More…maple-y.
- Don’t be afraid to experiment! Throw in some red pepper flakes for a little heat, or a pinch of cinnamon for warmth.
Storage Tips
Leftovers? If there are any leftovers (doubtful), store them in an airtight container in the fridge. They’ll last for a few days. You can reheat them in the microwave, but honestly, I usually just eat them cold straight from the fridge. They’re weirdly delicious cold. And nobody will judge you if you have it for breakfast. It’s basically candy, remember?
Variations and Substitutions
- No pineapple? Use mandarin oranges or even apples! Just adjust the cooking time accordingly.
- Vegetarian? Skip the fish sauce (if you’re even using it) and you’re good to go!
- Want it spicier? Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Ran out of rice vinegar? Apple cider vinegar works in a pinch, but it’s a little stronger, so use less.
- Don’t have sesame seeds? Use chopped peanuts or almonds for a little crunch.
- Once, I used honey instead of brown sugar. It was good, but a bit more floral. Not bad, just different.
- I’ve even skipped the ginger. Still tasted great.
Frequently Asked Questions
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Easy Melting Sweet Potatoes Recipe
Ingredients
Main Ingredients
- 2 lbs sweet potatoes peeled and cut into 1-inch slices
- 3 tbsp olive oil extra virgin
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 cup vegetable broth or chicken broth
- 3 tbsp butter melted
- 2 tbsp honey optional, for added sweetness
Instructions
Preparation Steps
- Preheat your oven to 450°F (232°C).
- In a large bowl, combine the sweet potatoes, olive oil, salt, and pepper. Toss to coat the potatoes evenly.
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 25 minutes, turning halfway through.
- Remove the baking sheet from the oven and pour the vegetable broth and melted butter over the sweet potatoes.
- Optionally, drizzle honey over the potatoes for added sweetness.
- Return to the oven and roast for an additional 15 minutes, or until the potatoes are tender and golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
