Braised Cinnamon-Anise Sweet Potatoes

Photo: Karry Hosford

Serve this spiced side dish cold or at room temperature. Save the tasty cooking liquid for flavoring stir-fries, rice, or tofu.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 7%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.1g
  • Carbohydrate: 30.3g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 134mg
  • Calcium: 25mg


  • 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


  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.
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