Shopping Cart

Your cart is empty

Continue Shopping

Candied Sweet Potatoes with Dukkah

Prep Time: 30 minutes
Cook Time: 2 hours

For the potatoes:
  • 5–6 medium sweet potatoes (3–4 lbs)
  • 1/2 teaspoon salt
  • 1 stick unsalted butter
  • 2 Tablespoons water
  • 1/4 cup pure maple syrup
  • 1 cup packed light or dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest
  • 1 tablespoon chopped rosemary
  • Sea salt for finishing


  1. Peel then slice the sweet potatoes into 1/2 inch thick slices.
  2. Place in a greased baking dish. Sprinkle salt on top and toss to coat.
  3. Preheat the oven to 375°F.
  4. Cut the stick of butter in small pieces.
  5. Combine all the butter, water, maple syrup, brown sugar, cinnamon, nutmeg, and ginger into a medium saucepan over medium heat. Cook and stir until the butter has melted. Bring to a boil for 2 minutes without stirring. Remove sauce from heat and stir in the vanilla extract and orange zest.
  6. Pour sauce over potatoes and toss to coat.
  7. Bake for 1 hour, flipping over halfway through.
  8. Remove from the oven, sprinkle with rosemary and sea salt, then cool uncovered for 10 minutes before serving. 
For the Dukka:
  • ½ cup walnuts
  • ⅓ cup almonds or hazelnuts
  • 2 tablespoons sesame seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground allspice
  • ½ teaspoon fine sea salt
  • About 20 twists of freshly ground black pepper
  1. In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
  2. Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
  3. Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
  4. Sprinkle the potatoes liberally with the dukka.