One of baby’s first foods, sweet potatoes. Well our first baby adores sweet potatoes, and well, potatoes in general. But she has always loved baked sweet potatoes. Can’t blame her I find them one of the most comforting foods, piping hot, with a huge dollop of butter and course sea salt – not too much better than that! One evening she wanted some fried potatoes but we were all out, so we experimented to see if we could substitute sweet potatoes for regular ones.
We basically used the same exact method we would to make fried potatoes. Only difference is, sweet potatoes are way harder to cut than regular potatoes. So I would recommend getting smaller potatoes so it’s easier to cut them. I’m 100% sure I violated all the kitchen safety rules getting these big potatoes cut that evening.
It’s kind of sad you don’t see too many sweet potato dishes these days. We love our Sweet Potato Au Gratin recipe as well. We aren’t the lovers of the typical Thanksgiving sweet potatoes either or as my mom calls them ‘candied yams’. Too sweet. This recipe is the perfect combination of sweet, salty and spicy. My girl and my favorite things! I haven’t made these for a long time but she’s getting ready to go on a big camping trip to Utah for 6 days so I think I will surprise her with these before she leaves. Hopefully the memory of them will help to keep her warm while she’s gone!
We love serving this as a side dish. It’s also super yummy at breakfast with a fried egg or two on top!
- 3 medium sized sweet potatoes (4 if they are small)
- 1 green pepper
- 1 small red onion
- ⅔ cup of water
- 3 TBSP olive oil
- 1 TBSP butter *for vegan recipe omit or use vegan butter substitute*
- ¼ - ½ tsp chili flakes (or more if you like it really spicy)
- ½ tsp course sea or kosher salt
- Cut up potatoes into small cubes. We don't peel them, that's up to you. Add to a large skillet along with the water and half of the olive oil. Cover with a lid or foil and cook on medium low heat to start cooking the potatoes. Meanwhile, chop the pepper and onion. Once the potatoes are fork tender, about 10-15 minutes, remove lid and add additional oil, salt, chili flakes, green pepper & onion. Increase heat to medium high. Allow the potatoes to brown along with the peppers and onions to start to caramelize. Scrape and flip the potatoes as they cook - we like to get them good and crispy. Add additional oil if necessary. Before you remove them from the burner, add the butter and give one good toss. Enjoy!
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