Recipe: Sweet Potatoes Braised with Rosemary & Milk

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
Follow
published Mar 29, 2011
Be the first to leave a review!
Sweet Potatoes Braised with Rosemary & Milk

Serves6

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

Take a look at this big mess of sweet potatoes — all sticky, orange, and browned. These are the best sweet potatoes I’ve made in a long time, but they also happened to be the simplest.

(Image credit: Apartment Therapy)

I cooked these sweet potatoes up rather quickly, just before throwing a whole bunch of chicken thighs on the grill. I was feeding a small crowd of six, and I was looking for hearty food! I didn’t have time to roast the potatoes, so I peeled them and sliced them rather thin, then browned them in a skillet with olive oil. I turned the heat down and added garlic and rosemary, then half a cup of milk. On went the cover, and I simmered them until they were tender.

The result was tender sweet potato slices, infused with garlic and rosemary, and a sticky, garlicky sauce of reduced milk. The dinner crowd couldn’t get enough of them; they came back for more! This is definitely my new go-to method for cooking sweet potatoes; it just infuses them with so much flavor.

(Image credit: Apartment Therapy)
Comments

Sweet Potatoes Braised with Rosemary & Milk

Serves 6

Nutritional Info

Ingredients

  • 4

    large sweet potatoes, between 3 and 4 pounds

  • Olive oil

  • Kosher salt and freshly ground black pepper

  • 4 cloves

    garlic, peeled and minced

  • 1

    (4-inch) stalk fresh rosemary

  • 1/2 cup

    milk

Instructions

  1. Peel the sweet potatoes and cut in half lengthwise. Cut each half into half moon slices about 1/4-inch thick.

  2. Heat a large sauté pan over medium high and drizzle in a little olive oil. After the oil is hot, add the sweet potato, and sprinkle generously with salt and pepper. Cook for about 5 minutes without stirring or flipping. Strip the rosemary stalk of its leaves and mince them finely. Flip the sweet potato slices over and add the garlic and rosemary. Turn the heat to medium low and cook for an additional 5 minutes.

  3. Pour in the milk, bring to a simmer, and cover the pan. Cook for 10 minutes, or until the sweet potatoes are just tender. Take the lid off and let the milk reduce until it is a thick, sticky coating on the sweet potatoes.

  4. Taste and add additional salt and pepper if necessary. Serve with grilled or roast chicken, or all by itself with a few pieces of good bread and a green salad.

(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)
(Image credit: Apartment Therapy)

More Sweet Potato Recipes from The Kitchn

Pictured above, left to right:
• Sweet Potato and Sage Gratin
• Sweet Potatoes and Caramelized Onions
• Sweet Potato Sformato

(Images: Faith Durand)

Filed in:
Ingredient
Potatoes
Side Dish
Vegetables
vegetarian