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Skillet Sweet Potatoes

Posted By Wendy Lee Goodfriend On September 11, 2011 @ 1:47 am In Recipes,root vegetables,vegetables | Comments Disabled

Episode 101: Savory Staples [1]
Recipe: Skillet Sweet Potatoes

An easy dish, these sliced sweet potatoes are cooked in butter, oil, and water until the water evaporates and they are nicely browned. They are good with almost any meat or fish main course.

Skillet Sweet Potatoes [2]

Serves 4

1 large long sweet potato (about 1 pound), peeled and cut into 12 slices, about 1/4 inch thick
1 tablespoon unsalted butter
1 tablespoon corn oil
1/2 cup water
1/4 teaspoon salt

Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water, and salt. Bring to a boil, cover, and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


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[1] Savory Staples: http://blogs.kqed.org/essentialpepin/?p=1

[2] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/skillet-sweet-potatoes1000.jpg

Copyright © 2011 Essential Pepin. All rights reserved.