Braised Chipotle Sweet Potatoes

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 1 hr 25 min
  • Active: 25 min


1 teaspoon cumin seeds

1 tablespoon extra-virgin olive oil

2 large rainbow carrots, cut into 1-inch half-moons

1 large yellow onion, diced

2 large sweet potatoes (about 2 pounds), cut into 1-inch pieces

Kosher salt

6 cups kale (about 1 pound), woody ends discarded, leaves and stems chopped

Juice of 1 navel orange (about 1/3 cup)

1 tablespoon tomato paste

1 tablespoon dark brown sugar

1 chipotle pepper in adobo, seeded and chopped, plus 1 tablespoon adobo sauce, optional

1 1/2 cups vegetable broth

2 cups cooked brown rice, for serving, optional

2 radishes, cut into thin matchsticks

1/4 cup fresh cilantro, chopped


  1. Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
  2. Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
  3. Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.  
  4. Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.

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This was a great recipe. It's very forgiving with ratios, and a great way to use the glut of both sweet potatoes and kale I've been getting in my produce boxes recently. The flavors and textures complement each other very well. We served it with grilled sausages, and the leftovers were even tastier the next day. Only change I made was using bacon grease as the fat - added a bit more smoky flavor. Thanks!

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