Sweet Potato and Carrot Caponata

In the magazine Clean Living, this was a companion to Cornmeal Pie (Polenta Pie), but I think it is good enough to stand on its own (well, on its own as a side, that is). It’s got a nice sweetness (and a little tang) without being quite as decadent as the admittedly delicious Buttery Cooked Carrots.


  • 3/4 pound sweet potatoes, peeled and cut into cubes (about 1 medium sweet potato)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • 2 tablespoons pure maple syrup
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika (I used just paprika, didn’t have “sweet”; it was fine)


  1. Bring a large pot of water to a boil. Simmer sweet potatoes for 5 minutes, then promptly drain.
  2. Heat oil in a large skillet on medium for 1 minute. Add onion, carrots, and celery and cook for 5 minutes.
  3. Add sweet potatoes and cook for 5 more minutes.
  4. Stir in maple syrup, vinegar, and spices and reduce heat to the lowest setting. Cover and let simmer for 20 minutes.

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