Pickled Sweet Potato Coins With Cinnamon and Smoked Paprika

Why You’ll Love This Recipe

• Sweet, tangy, and lightly smoky pickles that are as good on salads as they are tucked into sandwiches.
• Quick refrigerator method: no canning equipment or special skills needed.
• Thin coins pickle evenly and stay pleasantly crisp-tender instead of turning mushy.
• Flexible flavor base you can tweak to be spicier, more cinnamon-forward, or more savory.

Grocery List

• Produce: 1 lb sweet potatoes, 2 garlic cloves
• Dairy: None
• Pantry: Apple cider vinegar, granulated sugar, kosher salt, smoked paprika, ground cinnamon, bay leaf, whole black peppercorns, crushed red pepper flakes (optional)

Full Ingredients

For the Sweet Potatoes

• 1 lb (450 g) sweet potatoes, scrubbed well (about 2–3 medium)
• 2 quarts water (for blanching)
• 2 tsp kosher salt (for blanching water)

For the Spiced Vinegar Brine

• 1 cup apple cider vinegar
• 1 cup water
• 1/3 cup granulated sugar (use 1/4 cup for less sweetness)
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 2 garlic cloves, lightly crushed
• 1 bay leaf
• 1/2 tsp whole black peppercorns
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)

Equipment

• Cutting board and sharp knife or mandoline
• Medium saucepan
• Large pot for blanching
• Slotted spoon
• Heatproof 1-quart (or two 1-pint) glass jars with tight lids

Step-by-Step Instructions

Step 1: Prep the sweet potatoes

Scrub the sweet potatoes thoroughly under cool running water to remove any dirt. You can leave the skins on for extra color and texture, or peel them if you prefer a softer, more uniform look. Slice the sweet potatoes into thin coins, about 1/8 inch (3 mm) thick. Try to keep the slices as even as possible so they cook and pickle at the same rate. A mandoline on a medium-thin setting makes this very quick and consistent, but a sharp knife works just fine.

Step 2: Blanch for perfect texture

Fill a large pot with 2 quarts of water and stir in 2 teaspoons kosher salt. Bring to a rolling boil over high heat. Add the sweet potato coins and stir to separate any that are stuck together. Blanch for 2 minutes; the slices should turn a brighter orange and just begin to soften while still feeling firm in the center. Do not overcook or they will become mushy in the brine. Drain immediately in a colander and rinse briefly under cold running water, or plunge into a bowl of ice water to stop the cooking. Drain very well so the extra water does not dilute the brine.

Step 3: Pack the jars

Arrange the blanched sweet potato coins in a clean, heatproof 1-quart glass jar (or divide between two 1-pint jars). Pack them fairly snugly, straight up and down or slightly overlapping in layers. This helps them stay submerged in the brine later and also makes for a beautiful presentation when you open the jar. If you like, tuck one of the garlic cloves or a few peppercorns down the sides of the jar so they are visible through the glass.

Step 4: Make the spiced vinegar brine

In a medium saucepan, combine the apple cider vinegar, 1 cup water, granulated sugar, 1 1/2 teaspoons kosher salt, smoked paprika, ground cinnamon, crushed garlic cloves, bay leaf, whole black peppercorns, and crushed red pepper flakes (if using). Place over medium heat and stir until the sugar and salt dissolve completely. Bring the brine just to a gentle simmer; small bubbles should appear around the edges. Simmer for 2–3 minutes to allow the spices and aromatics to infuse the liquid. Turn off the heat. The brine will be warmly fragrant, with a rosy hue from the paprika.

Step 5: Pour the brine over the sweet potatoes

Working carefully (the brine is hot), pour the hot liquid over the sweet potato coins in the jar, using a ladle or a heatproof measuring cup if that is easier. Make sure all of the slices are completely covered. If any slices float above the liquid, gently press them down with a clean spoon or fork. Add the garlic cloves, bay leaf, and peppercorns from the pot into the jar so they keep infusing flavor as the pickles sit. Leave a small amount of headspace at the top of the jar (about 1/2 inch). If you have a tiny bit of extra brine, discard it rather than overfilling the jar.

Step 6: Cool, chill, and let the flavors develop

Let the jar stand uncovered at room temperature until it has cooled completely, about 30–45 minutes. Do not put a hot jar directly into the refrigerator to avoid temperature shock. Once cool, seal the jar tightly with its lid and refrigerate for at least 1–2 hours before eating; this gives the sweet potato coins time to absorb the tangy, spiced brine. For the best flavor and texture, wait 24 hours. The coins will become a little more tender and deeply seasoned, with a balance of sweetness, tang, warm cinnamon, and subtle smokiness from the paprika.

Step 7: Serve and enjoy

Use the pickled sweet potato coins straight from the jar. They are excellent layered into sandwiches or wraps, scattered over grain bowls or green salads, or served on a cheese and charcuterie board. A few coins and a spoonful of their brine can also brighten roasted vegetables or tacos. Always use a clean fork to remove what you need, then close the jar and return it promptly to the refrigerator.

Pro Tips

• Cut evenly for best texture: Whether you use a mandoline or a knife, aim for consistent 1/8-inch slices so they blanch and pickle evenly.
• Do not skip the blanch: Raw sweet potatoes do not absorb the brine as well and can stay too hard; a quick 2-minute blanch keeps them crisp-tender, not crunchy or mushy.
• Adjust sweetness to taste: Use 1/3 cup sugar for a classic sweet pickle, or drop to 1/4 cup if you want the vinegar and spices to stand out more.
• Let them rest overnight: The flavor on day two and three is noticeably deeper and more balanced than after just a couple of hours.
• Use the brine: The leftover brine makes a great dressing starter—whisk with olive oil and a little mustard for a quick salad vinaigrette.

Variations

• Extra-smoky version: Increase smoked paprika to 1 1/2 teaspoons and add 1/4 teaspoon liquid smoke to the brine for a more pronounced barbecue-style flavor, perfect for sandwiches.
• Warming spice version: Add 2–3 whole cloves and a 1-inch piece of fresh ginger to the brine for a more aromatic, cozy profile that is great on fall salads.
• Chili-garlic kick: Double the crushed red pepper flakes and add 1 additional garlic clove, thinly sliced, for a spicier, more savory pickle.

Storage & Make-Ahead

These are refrigerator pickles, not shelf-stable canned pickles. Once cooled, keep the jar tightly sealed in the refrigerator. For best quality, enjoy within 2–3 weeks. Always use clean utensils when removing pickles, and make sure the sweet potato coins stay submerged in the brine to maintain their flavor and safety. This recipe is ideal for making ahead: prepare a jar early in the week and use the pickled sweet potatoes to brighten meals for days. If the pickles ever develop off smells, cloudiness, or mold, discard the batch.

Nutrition (per serving)

Approximate values per 1/4 cup (about 40 g) serving: 50 calories; 0 g fat; 12 g carbohydrates; 1.5 g fiber; 6–8 g sugars; 1 g protein; about 200 mg sodium. Actual values will vary based on exact slice thickness, how much brine is consumed, and any ingredient substitutions.