Growing up, we ate sweet potatoes…
…from time to time at holiday dinners.
White Sweet Potatoes. Looks just like Irish potatoes don’t they?
Gabriel however, is a bit of a sweet potato fanatic. Sweet potatoes at every meal makes him happy. Yes, I’m serious.
Fortunately, we’ve found that sweet potatoes are one of the easiest vegetables to grow, which has given us the ability to try different varieties that most people don’t even know exist. It’s been fun. For example, we’ve learned that we like white varieties more for savory applications, and orange for sweet stuff (like sweet potato casserole).
Most people I’ve talked to don’t even know that white varieties exist.
But anyway, we’ve been harvesting a few sweet potatoes here and there to enjoy with our meals. Yeah, it’s early, but we just couldn’t wait!
Which reminds me, has anyone else noticed that organic sweet potatoes are better in every way? Taste and texture? We thought I was just the “home grown” factor until we tasted some sweets from a friend who doesn’t grow organically. Please leave a comment and let me know if you’ve noticed the same thing – or if it’s just my imagination.
So anyway, one of my newest favorite sweet potato dishes – especially for the white sweets – is pan-fried sweet potatoes.
This morning we fried orange sweet potatoes.
They make a great breakfast food, and, except for their being difficult to dice, are very easy to make. Just slide them into some hot coconut oil, and let ’em cook!Print
Pan Fried Sweet Potatoes
- Sweet potatoes, peeled and chopped
- coconut oil, (or other frying oil)
- Heat a skillet over medium-high heat.
- Add in enough oil to generously cover the bottom.
- Dice enough sweet potatoes to cover the bottom of the skillet with a layer or two of 1/4-1/2 inch pieces.
- Fry potatoes until brown on the bottom, stir, and repeat until done.
- Serve with salt, or, if you feel like a sweet treat, cinnamon sugar.
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