ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Braised Cinnamon-Anise Sweet Potatoes

Photo: Karry Hosford
Yield 6 servings (serving size: 3/4 cup)
Serve this spiced side dish cold or at room temperature. Save the tasty cooking liquid for flavoring stir-fries, rice, or tofu.

Ingredients

  • 1 teaspoon vegetable oil
  • 3/4 cup (1 1/2-inch) sliced green onions
  • 2 tablespoons sugar
  • 1 teaspoon chile paste with garlic
  • 6 garlic cloves, thinly sliced
  • 6 (1/4-inch) slices peeled fresh ginger, crushed
  • 2 (3-inch) cinnamon sticks
  • 1 whole star anise, crushed
  • 4 cups water
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons sake (rice wine) or sherry
  • 2 pounds sweet potatoes, peeled and cut into 2 1/2-inch pieces
  • 2 tablespoons minced green onions

Nutrition Information

  • calories 140
  • caloriesfromfat 7 %
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.2 g
  • polyfat 0.6 g
  • protein 2.1 g
  • carbohydrate 30.3 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 134 mg
  • calcium 25 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add 3/4 cup onions and next 6 ingredients (3/4 cup onions through anise); stir-fry 15 seconds. Add water, soy sauce, and sake; bring to a boil. Add potatoes. Reduce heat; simmer 25 minutes or until tender. Cool to room temperature. Remove potatoes from cooking liquid with a slotted spoon. Sprinkle with 2 tablespoons onions.